Feta and Kale Börek (Printable)

Golden filo pastry tart with savory feta cheese and fresh kale. Turkish-inspired vegetarian comfort food.

# What You'll 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, optional
12 - 1 tablespoon fresh dill, chopped, optional
13 - 1/2 teaspoon sea salt, adjust to taste

# Method:

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 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.
04 - Lay one sheet of filo in the prepared dish, allowing edges to overhang. Brush lightly with olive oil. Repeat with 3 more 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 oil and tucking in the edges to seal the tart. Score the top gently into slices if desired.
07 - Bake for 30-35 minutes, or until the pastry is crisp and golden brown.
08 - Let cool for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The filo gets shattering-crisp while the filling stays creamy and warm, giving you that textural contrast you didn't know you needed.
  • It looks like you spent hours in the kitchen when honestly, most of the work happens while you're just chatting or listening to music.
  • Vegetarian but feels indulgent enough to serve to people who claim they don't eat "rabbit food."
02 -
  • Filo dries out and becomes brittle if exposed to air, so work quickly and keep unused sheets under a damp towel—this prevents the frustrated moment of trying to layer pastry that's already cracking.
  • Don't skip the 10-minute rest after baking; I learned this the hard way when I sliced too early and everything fell apart, but that same filling given ten minutes becomes sturdy enough to slice like an actual tart.
03 -
  • Keep your filo sheets under a damp kitchen towel while you work—this takes thirty seconds and saves you from the frustration of pastry that won't cooperate.
  • Taste your cheese filling before it goes into the oven because feta's saltiness varies wildly between brands, and adjusting seasoning at the end means you won't oversalt something you can't fix.
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