Feta and Kale Börek

There was this tiny Turkish market down the street from my first apartment where the owner would slip me extra sheets of filo whenever I bought feta. I'd walk home cradling that paper-thin pastry like it was something precious, half the sheets already cracking in the breeze. Those afternoons taught me that filo doesn't need perfection, just patience and plenty of olive oil.

I made this for a book club meeting once, rushing between work and guests, and everyone went quiet after the first bite. Someone asked if I'd spent hours on it, which felt like cheating since the filo does most of the heavy lifting. Now it's my go-to when I want to look like I tried harder than I actually did.

Ingredients

• 250 g fresh kale: The stems get tough and fibrous, so strip those leaves right down to the rib before chopping
• 1 medium onion: Finely chopped so it melts into the filling rather than leaving chunks in every bite
• 2 cloves garlic: Minced fresh, never jarred, which can taste metallic and harsh
• 200 g feta cheese: Crumble it yourself rather than buying pre-crumbled, which is often dry and lacks that creamy tang
• 100 g ricotta cheese: Whole milk ricotta adds silkiness that balances the salty feta perfectly
• 8 sheets filo pastry: Keep a damp towel over the stack while you work because filo dries out faster than you'd believe
• 3 large eggs: Room temperature eggs incorporate more smoothly into the filling
• 100 ml whole milk: Creates that lush custard texture that holds everything together
• 50 ml olive oil: Plus extra for brushing the layers, and don't be shy about it
• 1/2 tsp ground black pepper: Freshly cracked makes a noticeable difference here
• 1/4 tsp nutmeg: Optional, but it adds this warm, earthy note that makes people ask what your secret is
• 1 tbsp fresh dill: Also optional, but it brightens all those rich cheeses and greens
• 1/2 tsp sea salt: Feta brings plenty of saltiness, so taste before adding more

Instructions

Get your oven ready first:

Preheat to 180°C (350°F) and grease a 23 cm tart dish with olive oil, getting into all the corners

Cook the greens until they surrender:

Heat 1 tablespoon oil in a skillet over medium heat, sauté onion 4 minutes until translucent, add garlic and kale, cook 3-5 minutes until wilted, then cool slightly

Whisk up the custard base:

In a large bowl, whisk eggs, milk, and 50 ml olive oil until frothy, then stir in feta, ricotta, pepper, nutmeg, dill, and salt before folding in the cooled kale

Build the filo foundation:

Lay one sheet in your dish letting edges overhang, brush lightly with oil, repeat with 3 more sheets, rotating each slightly for even coverage

Spread the filling evenly:

Spoon that kale and cheese mixture over the bottom layers, pressing gently to distribute it without tearing the pastry

Seal it all up:

Layer the remaining 4 filo sheets on top, brushing each with oil and tucking in the edges to seal the tart, then score the top gently if you want neat slices later

Let it transform in the heat:

Bake 30 to 35 minutes until the pastry is deeply golden and crisp, then cool 10 minutes before slicing or the filling will ooze everywhere

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This börek has become my standard contribution to any gathering where people need to be fed well without me losing my mind. There's something about pulling that golden-topped tart from the oven that makes even a Tuesday dinner feel like an occasion.

Make It Yours

Swap in spinach or Swiss chard when kale feels too wintery, or add chopped fresh mint for a brighter, spring-like version. I've thrown in roasted red peppers during summer when they're sweet and charred from the grill, which turns this into something entirely different but equally wonderful.

Pairing Suggestions

A crisp white wine cuts through the richness perfectly, something acidic like Sauvignon Blanc or a dry Pinot Grigio. On the table, serve it with a simple dressed salad of arugula and lemon, or even some roasted tomatoes for those who want more brightness against the savory filling.

Storage and Reheating

The baked börek keeps beautifully in the refrigerator for up to 3 days, though the pastry will lose some of its initial crispness. Reheat it in a 350°F oven for about 10 minutes rather than the microwave, which turns the filo sad and chewy.

• Freeze unbaked assemblies for up to a month, baking straight from frozen with an extra 10 minutes
• Leftovers make an excellent breakfast, perhaps with a fried egg on top
• The filling can be made a day ahead and kept refrigerated until you're ready to assemble

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There's something deeply satisfying about turning paper-thin dough and humble greens into something this special. Hope this finds its way into your regular rotation too.

Frequently Asked Questions

→ Can I use different greens for the filling?

Yes, spinach or Swiss chard are excellent substitutes for kale in this tart. Ensure you wilt them similarly before adding to the cheese mixture to remove excess moisture.

→ How do I prevent the filo pastry from drying out?

Keep unused filo sheets covered with a damp cloth while working to prevent them from drying and cracking. Brushing each layer generously with olive oil also helps maintain flexibility.

→ Can I prepare this tart ahead of time?

You can prepare the filling a day in advance and store it in the refrigerator. For the best crispness, assemble and bake the tart just before you plan to serve it.

→ What's the best way to serve this börek?

Serve warm as a light lunch, an elegant appetizer, or a delightful side dish. It pairs beautifully with a fresh green salad and a light, crisp white wine.

→ Is this dish suitable for vegetarians?

Yes, this tart is vegetarian, featuring a rich filling of eggs, dairy cheeses, and fresh vegetables encased in a pastry shell.