Feta and Kale Börek

Experience a delightful fusion of textures with this Feta and Kale Börek, a crisp and golden filo pastry tart. Filled with a savory blend of salty feta cheese and seasonal kale, it's an ideal choice for a light lunch or a sophisticated appetizer that brings a touch of Mediterranean flair to your table.

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This Turkish-inspired dish relies on the art of layering delicate filo sheets. By brushing each layer with olive oil, the pastry transforms in the oven into a shattered-glass texture that perfectly complements the moist, flavorful kale and cheese filling hidden inside.

Ingredients

• 250 g fresh kale, stems removed, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 200 g feta cheese, crumbled
• 100 g ricotta cheese
• 8 sheets filo pastry
• 3 large eggs
• 100 ml whole milk
• 50 ml olive oil (plus extra for brushing)
• 1/2 tsp ground black pepper
• 1/4 tsp nutmeg (optional)
• 1 tbsp fresh dill, chopped (optional)
• 1/2 tsp sea salt (adjust to taste)

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Instructions

Step 1

Preheat the oven to 180°C (350°F). Lightly grease a 23 cm (9-inch) tart or pie dish with olive oil.

Step 2

In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté the onion until soft and translucent, about 4 minutes. Add garlic and kale, cooking until kale is wilted, about 3-5 minutes. Remove from heat and let cool slightly.

Step 3

In a large bowl, whisk eggs, milk, and 50 ml olive oil. Stir in feta, ricotta, black pepper, nutmeg, dill, and salt. Fold in the cooled kale mixture.

Step 4

Lay one sheet of filo in the prepared dish, allowing edges to overhang. Brush lightly with olive oil. Repeat with 3 more sheets, brushing each with oil and rotating slightly for even coverage.

Step 5

Spoon the kale and cheese filling evenly over the filo base.

Step 6

Cover with the remaining 4 filo sheets, brushing each with oil and tucking in the edges to seal the tart. Score the top gently into slices if desired.

Step 7

Bake for 30–35 minutes, or until the pastry is crisp and golden brown.

Step 8

Let cool for 10 minutes before slicing and serving.

Zusatztipps für die Zubereitung

To ensure the pastry remains crisp, make sure the kale is well-drained and the sautéed mixture has cooled slightly before combining it with the dairy and eggs. Keeping your filo sheets covered with a slightly damp cloth while you work will prevent them from drying out and cracking.

Varianten und Anpassungen

If kale is not available, you can easily substitute it with spinach or Swiss chard. For those who enjoy a bit of spice, add a pinch of red pepper flakes to the cheese mixture for a subtle kick that cuts through the creamy ricotta.

Serviervorschläge

This savory tart is best enjoyed with a fresh side salad and a glass of crisp white wine, such as Sauvignon Blanc. It makes for a beautiful center-piece at a vegetarian brunch or a light evening meal.

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Each serving of this Feta and Kale Börek provides approximately 270 calories, 16g of fat, and 11g of protein. Whether served warm or at room temperature, it is a satisfying and wholesome meal that celebrates simple, high-quality ingredients.

Cushioned mats provide comfort while cooking, absorbing spills near the sink and stove for cleaner meal prep.

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Recipe FAQs

→ Can I use frozen kale instead of fresh?

Yes, frozen kale works well. Thaw completely, squeeze out excess moisture, and proceed with the filling. This prevents a soggy pastry.

→ How do I prevent filo pastry from drying out?

Keep unused filo sheets covered with a damp kitchen towel while working. Brush each layer with olive oil immediately after placing it in the dish.

→ Can I make this börek ahead of time?

Assemble the börek up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving for the crispest results.

→ What can I substitute for feta cheese?

Try crumbled goat cheese for a milder tang, or use cottage cheese drained well. Each offers a different flavor profile while maintaining creaminess.

→ How should I store leftovers?

Store covered in the refrigerator for up to 3 days. Reheat in a 180°C oven for 10 minutes to restore crispness. Avoid microwaving as it softens the pastry.

→ Can I freeze börek?

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