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How to Make Greens and Cheese Borek Pastries

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  • Author: Samantha Ferraro


  • 1 tbsp olive oil + 1/2 cup olive oil (separated)
  • 1 shallot chopped finely
  • 1 bunch of kale hard stems removed and leaves roughly chopped
  • 1 bunch of Swiss or rainbow chard hard stems removed and leaves roughly chopped
  • 1/2 cup crumbled feta cheese
  • 4 ounces shredded mozzarella
  • 1 bunch of dill hard stems removed and roughly chopped
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 1 roll of phyllo a package usually comes with 2 rolls (defrosted)


  • 1 egg
  • 1 tbsp milk
  • Zaatar
  • Aleppo Pepper
  • Parmesan cheese

On the Side

  • Labneh or Greek yogurt
  • Lemon wedges


  1. Over medium heat, add 1 tablespoon olive oil and sautee shallots for a few minutes until softened. Add chopped greens and saute for 2-3 minutes until wilted and add to a bowl and cool for a few minutes.
  2. Add the feta, mozzarella, dill and lemon zest to the greens and mix to combine. Taste for seasoning and adjust as needed.
  3. Roll out phyllo and place a damp towel over the sheets not being used yet.
  4. Place 1 sheet of phyllo on a clean surface and brush with olive oil all over. Repeat with 2 more sheets, stacking them on top of each other.
  5. Take about 1/2 cup of filling and place filling along side the longer end of the phyllo. Roll phyllo up so it looks like a long snake and then curl one side in, so its coiled into a round borek.
  6. Continue with remaining phyllo and mixture until you have 6 borek.
  7. Whisk egg wash and milk together and brush egg wash all over borek and sprinkle with zaatar, Aleppo pepper and an extra dusting of grated Parmesan cheese.
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