SONIA'S PHYLLO AND FETA TORTE WITH DILL AND NUTMEG
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.
Provided by Melissa Clark
Categories dinner, main course
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Heat 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.
- Sprinkle 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.
- 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. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.
- 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 if desired.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 38 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 23 grams, Sodium 794 milligrams, Sugar 3 grams, TransFat 1 gram
PHYLLO AND FETA TORTE WITH DILL AND NUTMEG
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.
SPINACH, FETA, AND PINE-NUT PHYLLO TART
Categories Leafy Green Bake Vegetarian Lunch Feta Parmesan Pine Nut Spinach Healthy Phyllo/Puff Pastry Dough Gourmet
Yield Serves 6 as a main course
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Make filling:
- In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool. Finely chop onion and in a large heavy skillet cook in oil over moderately low heat, stirring, until softened. Squeeze spinach to remove as much liquid as possible and stir with salt into onion. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
- Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.
- On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan. Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.
QUICK & EASY SPINACH AND FETA PHYLLO PIE
I got this recipe in my email yesterday and made it immediately. We had it for dinner, but it would be wonderful for brunch. Although the original recipe did not call for reduced fat dairy products, using them makes this a nice and healthy dish. I used nonfat cottage cheese and full fat feta. The recipe is from Crisco. Cook time does not include standing time - the recipe suggests allowing it to stand 15 minutes before cutting, but mine was plenty firm after just five.
Provided by Vino Girl
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
- In a medium bowl, stir together everything except the phyllo.
- Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
- Spray with cooking spray.
- Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
- Spoon spinach mixture on top of the prepared phyllo in the pan.
- Spray and layer remaining 5 sheets just the same as you did before.
- Roll edges of dough to form a rim.
- Spray the top.
- Bake for 35-45 minutes or until golden brown.
- Let stand 5-15 minutes before cutting and serving.
Nutrition Facts : Calories 352.6, Fat 15, SaturatedFat 6.9, Cholesterol 214.1, Sodium 1094.3, Carbohydrate 34.9, Fiber 5.4, Sugar 3.1, Protein 21.2
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