170 minutes
A savory torte with layers of phyllo dough, rich feta, and cottage cheese filling, seasoned with dill and nutmeg.
Greek Feta Cheese, crumbled
0 lb
cups
each
Dill, chopped
cups
Romano Cheese, grated
cups
Nutmeg, freshly grated
teaspoons
Black Pepper, freshly ground
teaspoons
Phyllo Dough, defrosted
0 lb
Unsalted Butter, melted
cups
Honey, optional
to drizzle
1. Preheat Oven and Prepare Cheese Filling
Begin by preheating your oven to 375°F. In a food processor, combine the Greek feta cheese, cottage cheese, eggs, fresh dill, 2 tablespoons of the Romano cheese, nutmeg, and black pepper. Blend until the mixture is chunky but well-combined.
2. Prepare the Bundt Pan and Phyllo Dough
Sprinkle the remaining Romano cheese evenly into the bottom of a Bundt pan. Unroll the phyllo dough and line the pan with it, pressing into the pan and allowing the edges to drape over the sides.
3. Add Cheese Mixture and Prepare for Baking
Pour the cheese mixture into the phyllo-lined pan. Fold the overhanging phyllo edges over the top of the cheese mixture. Gently poke holes through the torte and pour the melted butter evenly over the entire torte.
4. Bake the Torte
Place the Bundt pan on a baking sheet and bake in the preheated oven for about 1 hour and 25 minutes, until the phyllo is golden and crisp. Let the torte cool in the pan for 1 to 2 hours before serving.
5. Serve the Torte
Invert the torte onto a serving platter. Optionally, drizzle honey over the top before serving.
Ensure that your phyllo dough is completely thawed. Transfer it from the freezer to the fridge the night before and let it sit at room temperature for about an hour before you start working with it. This prevents tears and cracks.
Bake until golden brown and crispy on top – don’t rush the process. An even golden color is a good indicator of doneness. Rotate halfway to ensure even browning.
Handle the phyllo with the utmost care. It’s delicate, so work with one sheet at a time and always cover the stack with a slightly damp cloth to prevent drying out, which makes it brittle.
Layer the phyllo sheets carefully. Give ample butter love between layers to get that irresistible crispiness. Overlap phyllo sheets for a stronger base if making a larger torte.
Allow the torte to cool slightly before cutting. A brief rest lets the layers set, making slicing easier and preventing the cheese filling from spilling out.
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