Phyllo Ricotta Torte With Spring Herbs
- Total Time
- 2 hours, plus at least one hour's cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds/680 grams/3¼ cups fresh whole-milk ricotta
- ½cup/45 grams shredded ricotta salata
- ¼cup/28 grams pecorino Romano
- 3large eggs
- 1cup chopped soft spring herbs or baby greens (any combination of dill, mint, sorrel, chives, dandelion, parsley, arugula)
- 1teaspoon ground black pepper
- ¾cup/1½ sticks/170 grams unsalted butter, melted
- 11-pound box phyllo dough, thawed overnight in refrigerator
- ½cup/70 grams diced prosciutto
- ½cup/62 grams cubed mozzarella
Nutritional analysis per serving (12 servings)
360 calories; 23 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 13 grams protein; 485 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.
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Preparation
- Step 1
Heat oven to 400 degrees. In a large bowl, combine ricotta, ricotta salata, pecorino Romano, eggs, herbs and pepper.
- Step 2
Brush Bundt pan with some of the melted butter. Drape 2 sheets 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 2 more sheets placed perpendicular to the first 2 sheets. 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 half of the ricotta filling into pan. Scatter prosciutto over ricotta, then top with mozzarella. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 20 holes 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 pan on a baking sheet and bake for about 1 hour 30 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a wire rack and slicing. Serve warm.
Private Notes
Comments
This is an easy way to get the results of what would be a cumbersome recipe. But I fount that the outside layer did not have the sheen of buttered filo. I fixed that in two ways, one that was successful and one that was not. The unsuccessful one was when I buttered the pan before laying the first sheet of phyllo.
The second, successful one was when I buttered the first sheet and lay the buttered side first inside the pan.
The torte had a lovely gloss.
Made my filling with chopped fresh spinach sautéed in a little olive oil and generous amount of garlic first and I used feta instead of mozzarella. Also my baking and setting time was a lot shorter. But came out just as glorious as the photo and was a big hit with my teen :)
Today's recipe is a riff on 'Sonia's Phyllo Torte', which Melissa published on April 10, 2009. It was a total game changer for my Greek Easter menu. Easy, delicious and fast. So glad that this recipe uses ricotta rather than cottage cheese used in Sonia's.
About the glazed butter top: The variables are 1) dry packaged phyllo, 2) poke the butter holes all the way through to the bottom of the pan so that the butter can pool and glaze the phyllo, 3) don't overbake.
I am making a vegetarian torte based mainly on this recipe but also referring to Sonia's Phyllo & Feta Torte (which I made a decade ago and it came out great). My question is that after watching the video and then rereading this recipe, I see she uses two sheets at a time on this recipe but only one sheet at a time per the Sonia's Torte. Does anyone have a preference? Does it even matter? Also, this recipe uses 1/2 the butter the other one does; any problems using 1/2 the butter?
70 grams/1/2 cup prosciutto? I would love to know what deli counter Woodfield disorder. Deli counters, at least in the United States, do not use grams or cups for meat. They used fraction of pounds. How about making the recipes makes sense, in some more realistic way? Honestly, are they measurements are so precise, that we can’t say a quarter of a pound, an eighth of a pound?
Darn it, I overbaked it! I saw a pool of liquid bubbling around the center of the bundt pan at 60 mins, and feared that meant the finished item would be too liquidy and the filo soggy. I kept adding 10 mins on the timer until the liquid was almost gone, which took me to 90 mins, and a holey, tasteless, overbaked torte. I feel this is worth trying again, because unbaked it was lovely, and the crispy filo is also delicious. And I'd read the notes, which makes me even madder at myself.
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