Phyllo And Feta Torte With Dill And Nutmeg Recipe

Name: Phyllo And Feta Torte With Dill And Nutmeg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 cup (3 sicks) unsalted butter, melted; Greek honey, for serving (optional)

Servings: persons

1
["1. 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.", "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 where center tube is and push phyllo into pan to line it. Do this with another phyllo sheet, but place it perpendicular to the first sheet. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of the phyllo should hang over edges of pan.", "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. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.", "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 if desired."]

1615

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound Greek feta cheese, crumbled, 3 cups cottage cheese, 3 large eggs, 1/3 cup chopped fresh dill, and more.

Yes, Phyllo And Feta Torte With Dill And Nutmeg falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Phyllo And Feta Torte With Dill And Nutmeg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions