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Feta And Phyllo Torte

Dara Bunjon's Feta And Phyllo Torte

Serves 12-plus
Whether you’re entertaining a crowd or providing a holiday potluck dish, this feta and phyllo torte will have all your friends asking for the recipe! But the honey drizzle is what sets the dish off. Enjoy on its own or add a nice green salad.
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Course Main Dish

Equipment

  • Food processor
  • Large bowl
  • Rubber spatula
  • Damp kitchen towel
  • Sharp knife
  • Bundt pan — 10 cup capacity
  • Half sheet pan
  • Large serving plate
  • Serrated knife

Ingredients
  

  • 1 pound crumbled feta cheese
  • 3 cups cottage cheese (24 ounces)
  • 3 large eggs
  • 1/3 cup chopped fresh dill
  • 2 Tablespoons grated romano cheese
  • 1/2 teaspoon freshly ground pepper
  • 1 10-ounce bag frozen chopped spinach, thawed and well-drained
  • 1/2 cup golden raisins
  • 1 1-pound box phyllo dough, thawed
  • 1 1/4 cups unsalted butter, melted (10 ounces)
  • honey

Instructions
 

  • Preheat oven to 375 degrees.
  • In the food processor bowl, add feta, cottage cheese, eggs, dill, Romano cheese and ground pepper. Pulse the ingredients. You want the mixture to be well combined but still slightly chunky. (Depending on the size of your food processor bowl, you might want to divide each of the ingredients in half and process.) Turn out ingredients into a large bowl.
  • Add the defrosted and well-drained chopped spinach and golden raisins to the other ingredients in the large bowl and mix well.
  • Unroll your phyllo dough and with a sharp knife, in the center of all the sheets, cut an X. Take 1 sheet at a time and place the cut X over the center of the Bundt pan to line it. Turn the pan a quarter turn and take the next sheet. Continue to turn the pan a quarter turn and add a phyllo sheet until you have used up all the phyllo sheets. Since phyllo dries out quickly, keep a damp towel over the sheets that are waiting to line the pan. The phyllo dough sheets should overhang the edge of the pan.
  • Add the cheese filling mixture into the Bundt pan and fold the overhanging phyllo edges to cover the mixture. Cut into the dough on top, a minimum of 20 times, with your sharp knife to create small holes that reach the bottom of the pan. Place the Bundt pan on the ½ sheet pan. Carefully, pour the melted butter over the top of the torte. Butter will remain on the top of the ingredients, and some will go through the holes cut to the bottom.
  • Add the sheet pan holding the Bundt pan into the oven and bake for approximately 1 hour and 15 minutes. (Look for a golden-brown color on the phyllo, it should appear slightly puffy.)
  • Once removed from the oven, cool the torte in the pan a good hour and a half to 2 hours before turning it over onto a large serving plate.
  • Use a serrated knife to cut slices of the torte. I highly recommend that you drizzle honey over the slices.