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How to Make Greens and Cheese Borek Pastries

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


  • 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.
  • Add the feta, mozzarella, dill and lemon zest to the greens and mix to combine. Taste for seasoning and adjust as needed.
  • Roll out phyllo and place a damp towel over the sheets not being used yet.
  • 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.
  • 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.
  • Continue with remaining phyllo and mixture until you have 6 borek.
  • 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.