# Ingredient List:
→ 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, adjusted to taste
# 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 softened and translucent, approximately 4 minutes. Add minced garlic and chopped kale, cooking until kale becomes wilted, about 3 to 5 minutes. Transfer to a plate and allow to cool slightly.
03 - In a large mixing bowl, whisk together eggs, milk, and 1.7 fl oz olive oil. Fold in crumbled feta, ricotta cheese, black pepper, nutmeg, fresh dill, and sea salt. Gently incorporate the cooled kale mixture until evenly distributed.
04 - Place one sheet of filo pastry in the prepared dish, allowing edges to extend beyond the rim. Brush lightly with olive oil. Repeat with 3 additional sheets, brushing each layer with oil and rotating slightly for uniform coverage.
05 - Spoon the kale and cheese mixture evenly across the filo base layer.
06 - Layer the remaining 4 filo sheets over the filling, brushing each sheet with olive oil. Tuck edges inward to seal the tart completely. Gently score the surface into individual portions if desired.
07 - Bake for 30 to 35 minutes until the pastry becomes crisp and develops a deep golden-brown color.
08 - Allow the börek to cool for 10 minutes before slicing and serving.
