Time: An hour and a half, plus cooling
1. Heat oven to 375 degrees. combine feta, cottage cheese, eggs, dill, 2 tablespoons Romano, the nutmeg and pepper in a food processor and pulse just to combine. Ok to have some chunks if you like.
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.
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.
Yield: 10 to 12 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 413 | ||
Calories from Fat: 205 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.8g | 30 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 323.5mg | 100 % | |
Sodium 1084.2mg | 37 % | |
Potassium 187.6mg | 5 % | |
Total Carbohydrate 26.6g | 8 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 25.8g | ||
Protein 24.6g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 413
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