Save The oven timer went off just as my neighbor knocked on the door, drawn by the smell of buttery filo drifting through the hallway. I had been experimenting with börek for weeks, trying to get the layers just right without them turning soggy or too dry. This version, with kale instead of the usual spinach, happened almost by accident when I had a bunch wilting in the crisper. The feta and ricotta blend made it creamy enough to forgive my clumsy filo handling, and the golden top crackled perfectly when I cut into it.
I made this for a weekend brunch once, and everyone kept asking if I had ordered it from a bakery. The truth is, filo pastry intimidated me for years until I realized it doesn't need to be perfect. Those crinkled, overlapping edges actually add character, and brushing each sheet with olive oil becomes almost meditative. Now I make it on rainy Sundays when I want the kitchen to smell like something worth staying home for.
Ingredients
- Fresh kale (250 g): Use curly or lacinato kale with stems removed, since the stems stay too tough even after cooking and can make the filling watery if left in.
- Onion (1 medium): Finely chop it so it melts into the filling rather than creating crunchy bits that clash with the creamy cheese.
- Garlic (2 cloves): Mince it fresh rather than using jarred, the sharpness mellows beautifully when sautéed with the kale.
- Feta cheese (200 g): Crumble it yourself from a block for better texture, pre-crumbled feta often has anti-caking agents that make it grainy.
- Ricotta cheese (100 g): This adds creaminess and helps bind the filling without making it too salty, balancing the strong feta perfectly.
- Filo pastry (8 sheets): Keep it covered with a damp towel while you work, it dries out in seconds and becomes impossible to handle once brittle.
- Eggs (3 large): They act as the binder and add richness, whisking them well with the milk creates a custard-like texture in the baked filling.
- Whole milk (100 ml): Full-fat milk makes the filling tender, low-fat versions can result in a drier, less cohesive texture.
- Olive oil (50 ml plus extra): Use a mild, fruity olive oil for brushing the filo, strong peppery oils can overpower the delicate pastry.
- Black pepper (1/2 tsp): Freshly ground adds a gentle heat that wakes up the creamy filling without competing with the feta.
- Nutmeg (1/4 tsp, optional): Just a whisper of it adds warmth and complexity, too much and it takes over completely.
- Fresh dill (1 tbsp, optional): Chop it finely and fold it in at the end, it brings a bright, grassy note that feels very traditional.
- Sea salt (1/2 tsp): Taste the filling before adding, feta can be quite salty on its own depending on the brand.
Instructions
- Prep the oven and dish:
- Preheat your oven to 180°C (350°F) and lightly grease a 23 cm tart dish with olive oil, making sure to get the sides so the filo doesn't stick. A metal or ceramic dish works best for even browning.
- 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 leaves wilt down completely and any moisture evaporates, then let it cool 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 and pale. Stir in the crumbled feta, ricotta, black pepper, nutmeg, dill, and salt, then fold in the cooled kale mixture gently so everything is evenly distributed.
- Layer the base:
- Lay one sheet of filo in the greased dish, letting the edges hang over the sides, then brush it lightly with olive oil using a pastry brush. Repeat with 3 more sheets, rotating each one slightly and brushing with oil so you build up thin, crispy layers.
- Add the filling:
- Spoon the kale and cheese mixture evenly over the filo base, smoothing it out gently with the back of the spoon. Don't press down too hard or you'll compact the filling and lose that light, airy texture.
- Top and seal:
- Cover the filling with the remaining 4 filo sheets, brushing each with oil and tucking the edges down into the dish to seal everything in. You can score the top gently into serving portions if you like, it makes slicing easier later.
- Bake until golden:
- Slide the dish into the oven and bake for 30 to 35 minutes, watching for the pastry to turn a deep golden brown and puff up slightly. The edges should look crisp and almost caramelized.
- Rest and serve:
- Let the börek cool in the dish for 10 minutes before slicing, this helps the filling set so it doesn't spill out everywhere. Serve it warm or at room temperature with a squeeze of lemon if you like.
Save There was an evening when I served this to friends who claimed they didn't like kale, and they went back for seconds without realizing what they were eating. The creamy feta and ricotta somehow make the greens taste rich and indulgent rather than virtuous. It became the dish I bring to potlucks now, arriving with the top still warm and golden, always coming home with an empty dish.
Choosing Your Greens
Kale works beautifully here because it doesn't release as much water as spinach, which can make filo pastry soggy and limp. If you do swap in spinach or Swiss chard, cook it longer to evaporate the extra moisture, squeezing it dry in a clean kitchen towel before adding it to the filling. I've also tried a mix of kale and arugula for a peppery kick, though you'll want to use less arugula since it wilts down to almost nothing. Frozen greens can work in a pinch, but thaw and drain them thoroughly, pressing out every drop of liquid you can.
Storing and Reheating
This börek keeps well in the fridge for up to three days, wrapped tightly in foil or stored in an airtight container. To reheat, skip the microwave entirely, it will make the filo rubbery and sad. Instead, place slices on a baking sheet and warm them in a 160°C oven for about 10 minutes until the pastry crisps back up. You can even freeze unbaked börek, assemble it completely, then wrap it well and freeze for up to a month, baking it straight from frozen with an extra 10 minutes added to the cooking time.
Serving Suggestions
I love serving this with a simple arugula salad dressed in lemon juice and olive oil, the peppery greens and bright acidity cut through the richness of the cheese perfectly. A dollop of Greek yogurt on the side adds cooling creaminess, or you can drizzle the slices with a little honey for a sweet-savory contrast that feels surprisingly traditional. It's also wonderful alongside roasted red peppers or a tomato and cucumber salad.
- Try serving it warm as a main with a glass of chilled Sauvignon Blanc or a light rosé.
- Cut it into smaller squares for an elegant appetizer at dinner parties, it holds its shape beautifully.
- Leftovers make an excellent packed lunch, eaten cold or gently warmed, they stay satisfying for hours.
Save This börek has become one of those recipes I turn to when I want something that feels special without requiring all day in the kitchen. The smell of it baking never fails to make the house feel warm and full, even on the quietest afternoons.
Recipe FAQs
- → Can I use frozen kale instead of fresh?
Yes, frozen kale works well. Thaw completely and squeeze out excess moisture before adding to the filling to prevent a soggy pastry.
- → How do I prevent the filo pastry from drying out?
Keep unused filo sheets covered with a slightly damp kitchen towel while assembling. Work quickly and brush each layer with olive oil immediately after laying it down.
- → Can I make this börek ahead of time?
Yes, assemble the börek up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Bake just before serving, adding 5-10 minutes to the cooking time if baking from cold.
- → What can I substitute for feta cheese?
Try crumbled goat cheese for a tangier flavor, or use a mixture of cottage cheese and grated Parmesan for a milder, creamier filling.
- → How should I store leftovers?
Store covered in the refrigerator for up to 3 days. Reheat individual slices in a 180°C oven for 10-12 minutes to restore crispness.
- → Can I freeze börek?
Yes, freeze unbaked or baked börek wrapped tightly in foil for up to 2 months. Bake from frozen, adding 15-20 minutes to the cooking time.