Feta and Kale Börek (Printable)

Golden filo pastry tart with savory feta cheese and fresh kale filling, Turkish-inspired and vegetarian-friendly.

# What You Need:

→ Vegetables

01 - 8.8 oz fresh kale, stems removed, chopped
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 7 oz feta cheese, crumbled
05 - 3.5 oz ricotta cheese

→ Pastry

06 - 8 sheets filo pastry

→ Wet Ingredients

07 - 3 large eggs
08 - 3.4 fl oz whole milk
09 - 1.7 fl oz olive oil, plus extra for brushing

→ Herbs & Spices

10 - 1/2 teaspoon ground black pepper
11 - 1/4 teaspoon nutmeg
12 - 1 tablespoon fresh dill, chopped
13 - 1/2 teaspoon sea salt, adjust to taste

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9-inch tart or pie dish with olive oil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion until soft and translucent, approximately 4 minutes. Add garlic and kale, cooking until kale is wilted, about 3-5 minutes. Remove from heat and allow to cool slightly.
03 - In a large bowl, whisk together eggs, milk, and 1.7 fl oz olive oil. Stir in feta, ricotta, black pepper, nutmeg, dill, and salt. Fold in the cooled kale mixture until evenly incorporated.
04 - Lay one sheet of filo in the prepared dish, allowing edges to overhang. Brush lightly with olive oil. Repeat with 3 additional sheets, brushing each with oil and rotating slightly for even coverage.
05 - Spoon the kale and cheese filling evenly over the filo base.
06 - Cover with the remaining 4 filo sheets, brushing each with olive oil and tucking in the edges to seal the tart. Score the top gently into portions if desired.
07 - Bake for 30-35 minutes, or until the pastry is crisp and golden brown.
08 - Allow to cool for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The contrast between shatteringly crisp filo and creamy, savory filling is impossible to resist.
  • It looks impressive but comes together faster than you'd think, even on a weeknight.
  • Leftovers reheat beautifully and taste just as good cold straight from the fridge.
02 -
  • If your filo tears while you're layering it, just patch it with another piece and brush over it. No one will ever know.
  • Don't overbake or the egg custard can get rubbery. Pull it when the top is golden and the edges are crisp.
  • Let the kale mixture cool before adding it to the eggs, or you'll end up with scrambled bits instead of a smooth filling.
03 -
  • Work quickly with filo and keep unused sheets covered with a damp towel to prevent them from drying out and cracking.
  • Use a pastry brush to apply oil evenly and don't worry about perfection. Filo is forgiving and a few wrinkles add character.
  • Taste your filling before you assemble the tart. Feta varies in saltiness, so adjust the seasoning while you still can.
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