Feta and Kale Börek (Printable Version)

Crisp golden filo pastry layered with creamy feta and sautéed kale for a savory, vegetarian Turkish-inspired tart.

# 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
12 - 1 tablespoon fresh dill, chopped
13 - 1/2 teaspoon sea salt

# 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 minced garlic and chopped 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 crumbled feta, ricotta, black pepper, nutmeg, dill, and salt. Fold in the cooled kale mixture until well combined.
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 remaining 4 filo sheets, brushing each with oil and tucking in the edges to seal the tart. Gently score the top into slices if desired.
07 - Bake for 30-35 minutes, or until pastry is crisp and golden brown.
08 - Allow to cool for 10 minutes before slicing and serving.

# Additional Tips::

01 -
  • The pastry shatters into buttery golden shards with every bite, giving way to a creamy, earthy filling that tastes both rich and light at once.
  • It holds up beautifully whether you serve it warm from the oven or pack it cold for lunch the next day.
  • You can prep the filling ahead and assemble it in minutes when you're ready to bake.
02 -
  • Let the kale mixture cool before adding it to the eggs or you'll end up with scrambled bits instead of a smooth filling.
  • Don't skip brushing every single filo layer with oil, that's what makes them separate into crisp, flaky sheets instead of turning into a soggy clump.
  • Feta varies wildly in saltiness depending on the brand, so taste your filling before adding extra salt or you might overdo it.
03 -
  • Keep your filo covered with a damp towel while you work so it doesn't dry out and crack on you.
  • Use a sharp knife to score the top before baking, it makes slicing through those crisp layers so much easier once it's done.
  • If your filo tears while layering, don't panic, just patch it with another piece and brush over it, no one will ever know once it bakes.
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