Sonia’s Phyllo and Feta Torte With Dill and Nutmeg
- Total Time
- An hour and a half
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound Greek feta cheese, crumbled
- 3cups cottage cheese
- 3large eggs
- ⅓cup chopped fresh dill
- ¼cup grated Romano cheese
- ½teaspoon freshly grated nutmeg
- ½teaspoon freshly ground black pepper
- 11-pound box phyllo dough, thawed overnight in refrigerator if necessary
- 1½cups (3 sticks) unsalted butter, melted
- Greek honey, for serving (optional)
Nutritional analysis per serving (12 servings)
504 calories; 38 grams fat; 23 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 17 grams protein; 794 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 375 degrees. In a food processor, combine feta, cottage cheese, eggs, dill, 2 tablespoons Romano, the nutmeg and pepper and pulse just to combine (you can also use a large bowl and a fork). Mixture should be well combined, but still chunky, not smooth.
- Step 2
Sprinkle remaining 2 tablespoons Romano into a Bundt pan. Drape a sheet of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with another phyllo sheet, but place it perpendicular to first sheet. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.
- Step 3
Scrape cheese filling into pan, and fold edges of phyllo over filling. Using a sharp knife, poke many holes (at least 20) in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.
- Step 4
Place Bundt pan on a baking sheet and bake for about 1 hour 15 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a plate and slicing. Serve warm or at room temperature, with honey if desired.
Private Notes
Comments
As the oldest daughter, it's my duty and responsibility to host the Olympics of Greek holidays: Easter. My entire extended family loved this feta torte when I served it on Greek Easter the year the recipe was published. To expand on the serving instructions, serve with a warm, crusty baguette, bowls of olives and nuts, and a crisp, minerally Greek rose. Honey if you must; my family prefers fig preserves. Today, it wouldn't be Easter without feta torte.
Easy to make, delicious, and looks spectacular. Layering phyllo in pan is easy if you imagine a clock. Lay first sheet from 12 to 6 o'clock, second sheet from 9 to 3, and keep repeating, alternating these two directions, until all sheets are used. You poke a hole in middle of each sheet to accommodate Bundt centre- that's it. Don't worry if some sheets tear, there are so many sheets it won't matter.
So, I steamed a piece of salmon and when cool, boned, flaked, mixed it with: 4 eggs, 2 cups ricotta, cup of parmesan, 1 cup crumbled feta (pulsed these) before adding the salmon and 1 & 1/2 cups cooked and chopped spinach, 1/2 cup chopped dill, grated nutmeg, salt, pepper. Lined the tin with filo sprinkling parmesan first as per recipe finishing with the melted butter. Baked for 90 minutes. Delicious and well received.
I thought that I had phyllo dough however, it was puff pastry. The finished product turned out great, even with my using the incorrect dough. I took it to church for Easter breakfast. So many compliments, too!
why not put the filling in between the filo layers (kinda, the bulgarian way of 'banitsa')? has anyone tried this?
great tip! @Zara
Advertisement