PHYLLO AND FETA TORTE WITH DILL AND NUTMEG

PHYLLO AND FETA TORTE WITH DILL AND NUTMEG image

Categories Cheese Brunch Bake Easter Vegetarian

Yield 10 - 12 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds Greek feta cheese, crumbled (I used feta from a local Mediterranean market, but TJ's carries Greek feta that's pretty good)
2 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
1/2 cup (1 stick) unsalted butter, melted
Greek honey, for serving

Steps:

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). Clark also says the mixture should be chunky, but I made mine smoother. 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. I actually poured the butter before poking the holes, and my torte tasted perfectly delicious, so fret not. 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 and/or sweet chutney.