Borek is one of the flakiest, buttery pastry main courses on earth and an essential part of the sophisticated Turkish cuisine. 

Airy and light, but still hearty and satisfying. You can bake an entire tray of borek and finish it in one sitting. Of course, Turkish cuisine is about sharing, and this is one of the best dishes to feed a large family. 

Every family has a recipe, and every restaurant in Budapest serves a unique version of the dish. We have our recipe too, and we’re substituting the classic spinach filling with kale for an incredibly healthy, nutrient-rich version that’s just as healthy as it’s tasty.

Ingredients

Serves 8

15 sheets of filo pastry (around one packet.) If you can get the authentic yufka sheets even better.

3 eggs 

2 cups of milk

Olive oil as needed

For the filling

1 1/2 cups of kale, fresh and coarsely chopped.

1/2 onion thinly diced.

150 gm feta cheese

150 gm cottage cheese

Method

In a large skillet, add olive oil until it smokes. Add the diced onion until it’s translucent and add the kale feta and cottage cheese, mix well and remove from the flame. Reserve.

Mix the eggs, milk, and about 4 tbsp of olive oil.

Coat a 2 qt square glass baking dish with olive oil and add a slight amount of the milk mixture to the bottom of the baking dish.

Add the first layer of filo (or yufka) sheets covering the whole bottom of the pan, overlapping if needed.

Spread the kale and cheese filling, add a new layer of filo sheets, and brush with the milk mixture. Repeat for at least four layers. 

Preheat the oven at 350°F for between 30 and 45 minutes until the top is golden coloured. Cut into squares and enjoy!