Save It The kitchen window was foggy with steam when I pulled this börek from the oven on a drizzly Saturday afternoon. I'd bought too much kale at the market that morning and stood there wondering what to do with it all when I remembered the savory Turkish pastries my neighbor used to bring over. I didn't have her exact recipe, but I had filo dough, feta, and a hunch that kale might work just as well as the traditional spinach. The smell that filled the apartment made me feel like I'd stumbled onto something worth keeping.
I made this for a small gathering once, and everyone hovered around the pan as it cooled, breaking off corners before I could even slice it properly. Someone asked if I'd been hiding my Turkish grandmother from them. I hadn't, but I loved that this humble dish made people feel like they were tasting something passed down through generations, even though I'd only just figured it out myself.
Ingredients
- Fresh kale (250 g, stems removed, chopped): The slight bitterness of kale balances the salty richness of feta beautifully, and it holds its texture better than spinach when baked.
- Medium onion (1, finely chopped): Sautéing the onion until soft and sweet creates a mellow base that ties the greens and cheese together.
- Garlic (2 cloves, minced): Just enough to add warmth without overwhelming the delicate flavor of the pastry.
- Feta cheese (200 g, crumbled): This is the heart of the filling, bringing tang and salt that make every bite feel indulgent.
- Ricotta cheese (100 g): It softens the intensity of the feta and gives the filling a creamy, almost custard like texture.
- Filo pastry (8 sheets): Paper thin and forgiving, it crisps up into golden layers that shatter perfectly when you cut into them.
- Large eggs (3): They bind everything together and give the filling structure so it slices cleanly.
- Whole milk (100 ml): Adds moisture and helps the eggs create a tender, cohesive filling.
- Olive oil (50 ml, plus extra for brushing): Brushing each filo layer with olive oil is what gives you those crisp, flaky sheets.
- Ground black pepper (1/2 tsp): A little heat that brightens the earthy greens.
- Nutmeg (1/4 tsp, optional): A whisper of warmth that makes the filling feel more complex without announcing itself.
- Fresh dill (1 tbsp, chopped, optional): It adds a fresh, slightly sweet note that feels very Mediterranean.
- Sea salt (1/2 tsp, adjust to taste): Be cautious here since feta is already salty.
Instructions
- Prepare your workspace:
- Preheat the oven to 180°C (350°F) and lightly grease a 23 cm tart or pie dish with olive oil. Having everything ready before you start layering filo makes the process much smoother.
- Cook the greens:
- Heat 1 tablespoon olive oil in a large skillet over medium heat and sauté the onion until soft and translucent, about 4 minutes. Add the garlic and kale, cooking until the kale wilts and softens, about 3 to 5 minutes, then remove from heat and let it cool slightly so it doesn't scramble the eggs later.
- Mix the filling:
- In a large bowl, whisk together the eggs, milk, and 50 ml olive oil until smooth. Stir in the crumbled feta, ricotta, black pepper, nutmeg, dill, and salt, then fold in the cooled kale mixture until everything is evenly distributed.
- Layer the base:
- Lay one sheet of filo in the prepared dish, allowing the edges to drape over the sides, then brush it lightly with olive oil. Repeat with 3 more sheets, brushing each one and rotating slightly so the overhanging edges are staggered around the dish.
- Add the filling:
- Spoon the kale and cheese mixture evenly over the filo base, spreading it gently to the edges. The filling should feel generous but not overflowing.
- Top and seal:
- Cover with the remaining 4 filo sheets, brushing each with oil and tucking the edges inward to seal the tart snugly. If you like, score the top gently into slices with a sharp knife to make serving easier later.
- Bake until golden:
- Bake for 30 to 35 minutes, or until the pastry is crisp and deeply golden brown. Let it cool for 10 minutes before slicing so the filling sets and doesn't spill out.
Save It One evening I served this with a simple arugula salad and a cold glass of Sauvignon Blanc, and it felt like the kind of meal that makes you slow down and actually talk to the person across the table. There's something about the contrast of buttery pastry and sharp greens that turns a weeknight dinner into an occasion without any extra effort.
Swaps and Variations
I've made this with spinach when I couldn't find good kale, and it worked beautifully, though it released more water so I had to squeeze it dry after cooking. Swiss chard is another good option if you want something a little earthier. If you like heat, a pinch of red pepper flakes stirred into the filling adds a subtle warmth that plays nicely with the creamy cheese.
Serving Suggestions
This börek is perfect on its own, but I love serving it with a bright tomato and cucumber salad dressed simply with lemon juice and olive oil. It also travels well, I've packed slices for picnics and potlucks, and it always comes back empty. A dollop of thick Greek yogurt on the side adds a cool, tangy contrast that feels very traditional.
Storage and Make Ahead
You can prepare the filling a day ahead and keep it covered in the fridge, then assemble and bake when you're ready. Leftover börek keeps well in the fridge for up to three days, and I actually love it cold straight from the container for a quick lunch. If you want to reheat it, a few minutes in a hot oven will crisp the pastry back up beautifully.
- Store leftovers wrapped tightly in foil or an airtight container in the fridge.
- Reheat in a 180°C oven for 10 minutes to restore the crispness.
- You can freeze unbaked börek tightly wrapped for up to a month, then bake from frozen, adding 10 extra minutes to the baking time.
Save It This börek has become one of those recipes I turn to when I want something that feels special but doesn't demand too much from me. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → Can I prepare this tart ahead of time?
Yes, you can assemble the tart up to 4 hours in advance. Cover it with plastic wrap and refrigerate. Add an extra 5-10 minutes to the baking time if baking from cold.
- → What vegetables work as substitutes for kale?
Spinach, Swiss chard, and even finely chopped leeks work wonderfully as alternatives. Use the same weight and prepare them the same way—sauté until wilted before adding to the filling.
- → How do I prevent the filo pastry from drying out?
Keep unused filo sheets covered with a damp kitchen towel while working. Brush each layer generously with olive oil as you assemble the tart to keep the pastry moist and crispy during baking.
- → Can this tart be made vegan?
You can adapt it by replacing feta and ricotta with dairy-free alternatives, and using aquafaba or flax eggs instead of regular eggs. Brush the filo with vegan butter or additional olive oil for richness.
- → How should I store and reheat leftover tart?
Store covered in the refrigerator for up to 3 days. Reheat in a 180°C oven for 10-15 minutes until warmed through and crispy. You can also enjoy it at room temperature the next day.
- → What wines pair best with this dish?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Greek Assyrtiko complement the tangy feta and earthy kale beautifully. A light rosé is also an excellent choice.