Recipe: Phyllo Feta Torte

13 Jan

Ah, people. Have you ever had one of those delicious cheese pies at a Greek restaurant–the ones that are the fattier, no-veggies-in-here version of a spanokopita? Well, lo and behold, I made a friggin delicious giant cheese-filled pastry in a BUNDT PAN. Unreal. So delicious!

Phyllo and Feta Torte

(recipe adapted from Melissa Clarke’s book In the Kitchen with a Good Appetite)

Time: An hour and a half, plus cooling10 – 12 servings

Ingredients

12 oz Greek feta cheese, crumbled

3 cups cottage cheese
3 large eggs
1/3 cup chopped fresh dill
1/4 cup grated Romano cheese
1 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
1 1-pound box phyllo dough, thawed overnight in refrigerator if possible
1½–2 sticks unsalted butter, melted

(Greek honey, for serving—optional)

Directions

1. Heat oven to 375 degrees. In a food processor, combine feta, cottage cheese, eggs, dill, 2 tablespoons Romano, the nutmeg and pepper in a food processor and pulse just to combine (Clark says you can also use a large bowl and a fork). The mixture should be chunky.

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 with your finger 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. The first couple of sheets will seem disorderly and may collapse some, but as you start layering them, the process will get easier and the sheets will keep their shape. Continue adding phyllo sheets in alternating directions until all sheets are used. Edges of phyllo should hang over edges of bundt.

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.

Then pour melted butter over the torte; some will seep into holes, but a fair amount will pool on top of torte, which is fine:

4. Place Bundt pan on a baking sheet and bake for about 1 hour (or 1 hour and 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 hot, reheated in the oven for 15 minutes.

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3 Responses to “Recipe: Phyllo Feta Torte”

  1. Apicius' Apprentice January 14, 2011 at 3:02 am #

    I LOVE the step by step picture instructions! And I think that if I loved cheese, I would love everything about this recipe 🙂 The final product looks beautiful, Liz.

  2. Rebecca January 18, 2011 at 10:00 pm #

    Oh my god. I think this needs its own holiday….

    • foodfoolery January 19, 2011 at 12:52 am #

      You name it, I’ll celebrate it. After this, I’ve GOT to make baklava, right?

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