Feta and Kale Börek

My neighbor knocked on the door one Saturday morning with a basket of kale from her garden, far more than I could possibly use in salads. I stood there in my pajamas, still holding my coffee, and promised I'd find a way to use it all. That afternoon, I pulled out a stack of filo pastry I'd been hoarding in the freezer and started layering, brushing, folding. The kitchen smelled like butter and onions, and by evening I had something golden and crackling that made me forget I'd ever doubted kale.

I brought this to a potluck once, still warm in a towel-lined basket, and watched it disappear in under ten minutes. A friend who usually avoids anything green took two pieces and asked for the recipe. I realized then that this wasn't just a way to use up kale, it was the kind of dish that makes people lean in, ask questions, and linger in the kitchen while you cut them just one more sliver.

Ingredients

• Fresh kale (250 g): Remove the tough stems completely or they'll stay chewy no matter how long you cook them, and chop the leaves into bite-sized pieces so every forkful is tender.
• Onion (1 medium): Finely chop it so it melts into the filling and adds sweetness without any harsh bite.
• Garlic (2 cloves): Mince it fresh rather than using jarred, the flavor is brighter and it doesn't turn bitter in the oven.
• Feta cheese (200 g): Crumble it yourself from a block, pre-crumbled feta is drier and lacks the creamy pockets that make this filling so rich.
• Ricotta cheese (100 g): This smooths out the feta's saltiness and keeps the filling soft and custardy instead of crumbly.
• Filo pastry (8 sheets): Thaw it in the fridge overnight, never at room temperature, or it'll turn gummy and impossible to separate.
• Eggs (3 large): They bind everything together and give the filling structure so it slices cleanly instead of falling apart.
• Whole milk (100 ml): Adds moisture and helps the egg mixture puff up slightly as it bakes.
• Olive oil (50 ml plus extra): Brushing each filo layer with oil is what makes it crisp and golden, don't skip this step or rush it.
• Black pepper (1/2 tsp): Freshly ground pepper adds a gentle heat that balances the richness of the cheese.
• Nutmeg (1/4 tsp, optional): Just a whisper of nutmeg makes the whole filling taste warmer and more complex.
• Fresh dill (1 tbsp, optional): Chop it fine and stir it in at the end for a bright, herbal note that cuts through the richness.
• Sea salt (1/2 tsp): Taste the filling before adding salt, feta is already salty and you might need less than you think.

Instructions

Preheat and prep:

Set your oven to 180°C (350°F) and lightly grease a 23 cm tart dish with olive oil, making sure to get the corners so nothing sticks. Have everything ready before you start layering, filo dries out fast.

Sauté the greens:

Heat a tablespoon of olive oil in a large skillet over medium heat, then cook the onion until it's soft and sweet, about 4 minutes. Add the garlic and kale, stirring until the kale wilts down into a dark, glossy tangle, then let it cool so it doesn't scramble the eggs later.

Mix the filling:

Whisk together the eggs, milk, and olive oil in a large bowl until smooth, then stir in the feta, ricotta, pepper, nutmeg, dill, and salt. Fold in the cooled kale mixture gently so everything is evenly distributed but not overmixed.

Layer the base:

Lay one sheet of filo in the dish, letting the edges hang over the sides, then brush it lightly with olive oil. Repeat with 3 more sheets, rotating each one slightly so the overhangs are staggered and the whole base is covered.

Add the filling:

Spoon the kale and cheese mixture over the filo base, spreading it evenly to the edges. Press it down gently so there are no air pockets.

Top and seal:

Cover with the remaining 4 filo sheets, brushing each with oil and tucking the edges down inside the dish to seal everything in. If you want neat slices, score the top gently with a knife now, but don't cut all the way through.

Bake until golden:

Slide the dish into the oven and bake for 30 to 35 minutes, until the pastry is crisp, golden, and crackling at the edges. Let it cool for 10 minutes before you slice it, this helps it hold together.

Save

One Sunday afternoon, I made this for my parents and served it with a simple tomato salad. My dad, who usually needs meat on his plate, ate two slices and said nothing, which is his version of a compliment. My mom wrapped up the leftovers and took them home, and I knew then I'd made something that mattered more than I'd planned.

Storing and Reheating

This keeps well in the fridge for up to three days, covered tightly so the filo doesn't absorb any odors. Reheat slices in a hot oven (180°C) for about 10 minutes to crisp up the pastry again, microwaving will make it soggy and sad. You can also freeze unbaked böreks, just wrap them well and bake from frozen, adding an extra 10 minutes to the time.

Swaps and Variations

Spinach or Swiss chard work beautifully in place of kale, just make sure to squeeze out any excess water after cooking or the filling will be too wet. If you want a spicy kick, add a pinch of red pepper flakes to the greens while they sauté. I've also stirred in crumbled goat cheese instead of ricotta when I had it on hand, and it gave the whole thing a tangier, sharper edge.

Serving Suggestions

I like to serve this warm with a simple green salad dressed in lemon and olive oil, something sharp to cut through the richness. A glass of chilled Sauvignon Blanc or a crisp rosé pairs perfectly, especially if you're making this for a lazy weekend lunch. Leftovers are wonderful at room temperature, tucked into a lunchbox or eaten standing at the counter the next morning.

• Serve alongside a cucumber and tomato salad with a squeeze of lemon.
• Pair with a yogurt-based dip like tzatziki for extra creaminess.
• Cut into smaller squares and serve as an appetizer at gatherings.

Save

This börek has become my go-to whenever I need something that feels special but doesn't demand too much from me. It's the kind of recipe that makes you look like you know what you're doing, even on the days when you're just winging it.

Recipe FAQs

→ Can I substitute the kale with other greens?

Yes, spinach or Swiss chard work beautifully as alternatives to kale. Both wilt nicely and complement the feta and ricotta filling perfectly.

→ 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 to maintain moisture and achieve a golden, crisp finish.

→ Can this börek be made ahead of time?

Yes, assemble the börek up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving, adding 5-10 minutes to the cooking time if baking from cold.

→ What can I serve alongside this tart?

A fresh Mediterranean salad with tomatoes, cucumbers, and olives pairs wonderfully. A dollop of Greek yogurt or tzatziki also complements the savory filling beautifully.

→ How should I store leftovers?

Store covered in the refrigerator for up to 3 days. Reheat in a 160°C oven for 10-15 minutes to restore the pastry's crispness rather than using a microwave.

→ Can I freeze this börek?

Yes, freeze the baked and cooled börek wrapped tightly in foil for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through and crispy.