Posted by: Catherine | May 29, 2009

Phyllo-Feta Torte (RR*, The Second Unconfidential Cooks’ Dinner)

wholefilo

filoslice

 

Not long before The Second Unconfidential Cooks’ Dinner, Melissa Clark wrote about a no-fear phyllo torte in her column in The New York Times. I cut it out, and read it over and over considering the amount of butter the recipe called for, wondering whether I could rationalize making it. Well, what better time than a party!

When it comes to eating, I’m totally black and white…no gray, not even a smidgen. You either go for it, or you don’t–I can’t abide by people who castigate themselves for every bite of something that isn’t boiled tofu; or spend every waking minute trying NOT to eat something that isn’t boiled tofu; or pick at something that isn’t boiled tofu. You get the picture.

A long while back, Bruce and I had a dessert-and-champagne party on Valentine’s Day.  We all went all-out since it was the first big party we were having in our new place. Emma was two, and stood by the door in her long white linen dress handing out Valentines she proudly punched out of giant cards you can buy at the grocery store. Of course, in our house dessert means chocolate, and I spent two solid weeks making the most elaborate chocolate desserts I had in my repetoire—I think there were 14 of them when all was said and done. I actually bought that 25-pound piece of Belgian chocolate at TJs because it made good economic sense when I put all the recipes together and calculated the total amount of chocolate I’d need. I baked from morning ’til night, every free moment I had. Then…are you ready?…one by one guests entered our home, saw the 12-foot-long dining table laden with chocolate desserts and announced, “I’m on a diet.” I swear to god. There must have been a dozen such pronouncements. (A few people kept their words—and eating plans—to themselves but just never went within two feet of the table as if proximity alone would put on pounds.) When the last guest left we were horrified to see all of my UNTOUCHED masterpieces. If I hadn’t been so pooped I would have cried. Bruce insisted we would never do that again, and wondered aloud why we were thinner than most of  those dieters: secret eaters one and all? 

So…back to the Phyllo-Feta Torte. It was impressive to look at, and quite good…but not quite good enough to really recommend strongly. Maybe it was because there was so much food at The Second U-C Dinner and this torte is rich, rich enough that it didn’t quite fit in. Having said that, I bet it would be perfect with simple grilled lamb chops and a green salad. And, I know one person who’d lovelovelove it: Paula?

Serves 10 to 12

1 lb. 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 t. freshly grated nutmeg

1/2 t. freshly ground black pepper

1 1-lb. box phyllo dough, thawed overnight in the refrigerator

1 1/2 cup (3 sticks!!!) unsalted butter, melted

Greek honey, for serving (0ptional…did not do here)

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 (I got by with 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 the Bundt pan, poke a hole into phyllo where the 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 untill 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.

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Responses

  1. Delicious, I too, like using phyllo dough for both sweet and savory dishes.

  2. Wow does that ever look good. What grand ingredients and stuffed into phyllo. Maybe it’s as good as it gets. I would certainly have partaken of your chocolate delectables. Oh my – there and waiting and I didn’t have to wash a pan? Their loss.

  3. The phyllo torte looks excellent! Love the feta filling! Delicious!

  4. My heart would have sank if people showed up at a party and didn’t want to eat anyting.

    THAT’S WHY YOU GO TO A PARTY! (At least for me!)

    If I would have been there, I would have loved to taste your creations, but being a fellow foodie, I would have known how much went into preparing it.

    And kudos to you for making that torte. I frequently make things out of the newspaper or magazines.

  5. The torte sounds wonderful. I love feta. What a disappointment…I’m with Bruce we’d never have those people over again! Life is too short to not enjoy dessert!

  6. When I was a kid, my granny always told us when someone asked how you were, the answer was always ‘Fine’. It didn’t matter if you had a gaping headwound or a truck had just run over your foot. She also told us that when someone asked you over to eat, you ate. I can’t imagine not diving into (or, even, onto) your table of chocolate heaven. What joyless lives some people must lead.

    The torte looks great. Love filo, love feta. I think a trickle of honey might be good too.

  7. That’s so sad! Diet or not I would of dug right into your temptations. How could they have resisted? My heart would of rejoiced on sight! This torte look delicious!

  8. Gosh you made me laugh when you said you were one of the thinner ones there. It speaks volumes. And I’m sure you were the happiest too. Too bad I say, it was their loss. This torte actually sounds really delish.

  9. oh my goodness. I think I’ll be dreaming about this all night, no lie. God that looks gorgeous.
    but three sticks of butter? gosh, isn’t there another way?

  10. Wow… this looks absolutely yummy!

  11. This looks like a delicious torte. Cottage cheese and feta must be yummy together. AND you CAN NOT go wrong with 3 sticks of butter..

  12. Delicious! Festive Torte looks so yummy!
    Thanks for sharing your recipe!

    Thanks you for visiting site:)
    http://www.foodcreate.com

  13. Well, I, for one, think this torte looks amazing! I bake sweets all the time, and I always taste them! Life isn’t as much fun if you’re relegated to eating boiled tofu all the time. Everything in moderation. A taste never hurt anyone! It pains me that no one touched your chocolate buffet; that would’ve never happened if I had been there :) Love your blog! Can’t wait to keep reading more.

  14. MMMMM…your phylo feta torte looks so lovely,Catherine!!
    It looks scrumptious! yum!
    I would eat a lovely mixed green salad with it & pair it with a lovely white sauvignon wine or a blanc des blancs!

  15. Yes this torte with a big green salad and lamb, great idea. I felt so sorry about your Valentine’s party. It makes me sad when people do that. Why? They can diet again the next day. Of course now-a-days nothing shocks me, I find most people rude. I better stop before I get started! Boiled tofu now there’s a treat- blech!

  16. Gosh we love feta! This is feta overload…in a good way.

  17. I am still laughing at the people who didn’t eat your desserts. How did that happen? I can honestly say I have the opposite experience. My friends gobble up my desserts (I don’t) and they are thin and thinner. I don’t understand it. Where do they put it? In the meantime, I am big fan of feta from TJ’s packed in brine.


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