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Sonia’s Phyllo and Feta Torte With Dill and Nutmeg

5.0(81)

Here is a recipe for a torte, appropriate for a springtime lunch, that looks daunting, but really is not. The only challenge is finding the right Greek feta, by which we mean something not too salty but not too mild. Think of the layering of the phyllo sheets as a meditative exercise, clearing the clutter of the week and preparing you for something delicious. Gild it with Greek honey for a welcome touch of sweetness.

by Melissa Clark

Open original recipe

MediterraneanDinner, Main Course

Servings

(10–12)

Total time

1h 30m

Calories / serving

504 kcal

Ingredients (10)

serves

1 pound Greek feta cheese, crumbled
3 cups cottage cheesecottage-cheese
3 large eggsegg
1/3 cup chopped fresh dilldill
1/4 cup grated Romano cheese
1/2 teaspoon freshly grated nutmegnutmeg
1/2 teaspoon freshly ground black pepperpepper
1 1-pound box phyllo dough, thawed overnight in refrigerator if necessary
1 1/2 cups (3 sticks) unsalted butter, meltedbutter
Greek honey, for serving (optional)honey

Instructions (4 steps)

01Heat 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.
02Sprinkle 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.

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Rich recipe — supports nutrition-aware planning.