A circular filo pastry tart filled with green kale and feta, with a slice taken out of it and put on a side plate

Feta and kale börek

Name: Feta and kale börek
Total time: 50 min
Yield: Serves 4-6
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 500g kale shredded (discard any large, thick stalks); 200g feta (or vegetarian alternative) crumbled; 150g unsalted butter melted; 125g (about 6 sheets) filo pastry; 1 egg beaten

Anna Glover

Published: February 17, 2022 at 12:12 PM

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Serves 4-6

Easy

Total time: 50 mins

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Make the most of the seasonal superfood kale by combining with salty feta in this filo pastry tart. Serve with leafy salads for an easy veggie dinner

Vegetarian

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Alternatives

Complete the dish

Try this feta and kale börek, then check out our roast squash, feta and chard börek, spicy lamb filo pie and more filo pastry recipes.

Ingredients

Nutrition

1 tbsp olive oil
1 onion

finely chopped
500g kale

shredded (discard any large, thick stalks)
200g feta (or vegetarian alternative)

crumbled
150g unsalted butter

melted
125g (about 6 sheets) filo pastry
1 egg

beaten

Nutrition: per serving

kcal397
fat31.6g
saturates18.3g
carbs15.1g
sugars3.4g
fibre4.7g
protein10.6g
salt1.6g

Method

step 1

Heat the oil in a frying pan over a medium heat and fry the onion for 10 minutes until very soft. Meanwhile, cook the kale in a pan of boiling salted water for 1 minute until wilted. Drain well and leave to cool a little in the colander, then transfer to a clean tea towel and wring out as much water as possible.
step 2

Put the kale, feta and onion in a large bowl and mix with lots of black pepper and a little salt. Heat the oven to 180C/fan 160C/gas 4.
step 3

Generously butter a 23cm round cake tin or pie dish (a springform cake tin works well) with some of the melted butter. Unravel the filo sheets one at a time on a large, clean worksurface, keeping the rest under a damp tea towel to prevent them drying out. Brush all over with some of the melted butter and, working fairly quickly, arrange a second filo sheet at one end of the first, overlapping by about 10cm. Brush the second sheet with butter, then repeat the process so you have three sheets of connected filo. Layer the remaining three sheets of filo over the top, brushing with butter as before, so you have a double layer of filo.
step 4

With the longest side facing you, spoon the filling over the filo rectangle in a long, thin line about 2cm from the edge of the pastry. Lift the pastry edge up over the filling to enclose and roll up into a tight sausage shape. Brush all over with more melted butter, then spiral the sausage into a coil and transfer to the prepared tin, using a fish slice to help you, if needed. Brush with the beaten egg and bake for 35-45 minutes or until golden and crisp. Cut into slices and serve hot or at room temperature.

Try more easy kale recipes here:

Authors

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Anna GloverSenior food editor

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