Phyllo And Feta Torte With Dill And Nutmeg Recipes

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PHYLLO RICOTTA TORTE WITH SPRING HERBS



Phyllo Ricotta Torte With Spring Herbs image

This buttery, golden phyllo torte is filled with ricotta and seasoned with spring herbs, prosciutto, pecorino Romano and ricotta salata. Cubes of fresh mozzarella add to the overall creaminess and lend a stretchy, gooey bite. It's a dish as convenient as it is stunning; you can assemble the torte up to 24 hours ahead and store it in the refrigerator until you're ready to bake. You may need to add a few minutes onto the baking time, so watch it closely toward the end. Then serve it for brunch, a light supper or as a first course at a dinner party.

Provided by Melissa Clark

Categories     brunch, dinner, lunch, pastries, appetizer, main course

Time 2h

Yield 12 servings

Number Of Ingredients 10

1 1/2 pounds/680 grams/3 1/4 cups fresh whole-milk ricotta
1/2 cup/45 grams shredded ricotta salata
1/4 cup/28 grams pecorino Romano
3 large eggs
1 cup chopped soft spring herbs or baby greens (any combination of dill, mint, sorrel, chives, dandelion, parsley, arugula)
1 teaspoon ground black pepper
3/4 cup/1 1/2 sticks/170 grams unsalted butter, melted
1 1-pound box phyllo dough, thawed overnight in refrigerator
1/2 cup/70 grams diced prosciutto
1/2 cup/62 grams cubed mozzarella

Steps:

  • Heat oven to 400 degrees. In a large bowl, combine ricotta, ricotta salata, pecorino Romano, eggs, herbs and pepper.
  • Brush Bundt pan with some of the melted butter. Drape 2 sheets 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 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.
  • Scrape half of the ricotta filling into pan. Scatter prosciutto over ricotta, then top with mozzarella. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 20 holes 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 pan on a baking sheet and bake for about 1 hour 30 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a wire rack and slicing. Serve warm.

Nutrition Facts : @context http, Calories 374, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 14 grams, Sodium 477 milligrams, Sugar 0 grams, TransFat 0 grams

FETA-AND-HERB PHYLLO TART



Feta-and-Herb Phyllo Tart image

Kathy Tsaples, the author of the cookbook "Sweet Greek Life: My Shared Table," inspired this savory tart. The quality of phyllo dough varies hugely from one brand to another. It's particularly important here to get a good-quality phyllo as there is so much of it. This is a sort of quiche with a twist, with the phyllo both acting as a casing and adding the extra crispness you get from blind baking. It's a meal in itself, served with a simple salad. If you don't have a tart pan handy, use a 9-inch cake pan.

Provided by Yotam Ottolenghi

Categories     brunch, dinner, lunch, pies and tarts, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

8 sheets of thin 16-by-12-inch/40-by-30-centimeter phyllo pastry (about 200 grams)
3 tablespoons/45 grams unsalted butter, melted
1 scant cup/100 grams finely crumbled feta (3 1/2 ounces/100 grams)
2 lightly packed cups/50 grams finely grated pecorino Romano (1 1/2 ounces/45 grams)
2 tablespoons/5 grams roughly chopped parsley
2 tablespoons/5 grams roughly chopped tarragon leaves
2 tablespoons/5 grams roughly chopped mint leaves
4 eggs
3/4 cup/180 milliliters heavy cream (double cream)
1/2 cup/120 milliliters whole milk
Salt and black pepper

Steps:

  • Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
  • Brush one of the phyllo sheets lightly with melted butter and place, butter side-up, in a 9-inch/25-centimeter round tart pan. Press the pastry into the corners and then brush another sheet of phyllo in the same way, pressing it into the pan at a 45-degree angle to the first sheet. Continue twice more (using 4 sheets total), covering the base and sides of the pan with a uniformly thick layer of phyllo. Trim the overhanging pastry, but not completely, leaving 1/2-inch/1 centimeter of phyllo over the edges of the tart. Set both the pan and pastry scraps aside.
  • Take another sheet of phyllo (unbuttered this time) and position the long side in front of you. Fold the bottom edge up to form a fold 1 inch/3 centimeters wide. Continue folding the pastry in alternating directions (as if you were making a concertina fan) until you end up with 1 long pleated strip. Repeat with the remaining sheets of pastry in the same way. (If the pastry breaks or tears, pat it back into place and continue as if the torn pieces were still connected.)
  • Starting from the middle of the tart tin, coil 1 folded strip from the middle outwards to start forming a rough snail, spreading the strips roughly 1/4 inch/1/2 to 1 centimeter apart. (You want visible gaps between the phyllo strips, so you can fill them with chunks of feta and the custard.) Meet the end of the pastry with the second strip and continue the snail in the same way until the 4 sheets have been used. You may still have some space around the edge, which you can fill with the scrap trimmings, folding them in the same way as best you can.
  • Brush the pastry carefully with remaining butter and set any pastry coils upright if they've fallen over. Place tart pan on a baking sheet and bake for 15 to 18 minutes, until the pastry is a dark golden brown. Remove from oven and set aside to cool for 20 minutes.
  • Meanwhile, mix feta, pecorino and herbs until blended and set aside.
  • In a separate medium bowl, whisk together eggs, cream and milk with 1/2 teaspoon salt and a good grind of pepper.
  • Gently press cheese and herbs in between the gaps of the phyllo pastry, being careful not to break the pastry base. Pour the custard over evenly, drizzling in just a little at a time and allowing it to soak evenly into all the gaps in the pastry. Bake for 25 to 28 minutes, until the custard has set and the cheese has browned. Remove from the oven and serve warm, cut into slices.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 12 grams, Sodium 358 milligrams, Sugar 2 grams, TransFat 0 grams

SONIA'S PHYLLO AND FETA TORTE WITH DILL AND NUTMEG



Sonia's Phyllo and Feta Torte With Dill and Nutmeg image

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

1 pound Greek feta cheese, crumbled
3 cups cottage cheese
3 large eggs
1/3 cup chopped fresh dill
1/4 cup grated Romano cheese
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
1 1-pound box phyllo dough, thawed overnight in refrigerator if necessary
1 1/2 cups (3 sticks) unsalted butter, melted
Greek honey, for serving (optional)

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

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