Sharon's Recipes

AUGUST: Greek Feta Torta

I found this recipe one day in the N.Y. Times and have been making it ever since. I serve it for lunch or as an appetizer at dinner with a Fresh Tomato Sauce.  Here’s my version.


1 lb of Greek or domestic feta cheese
(if using the Greek be certain to crumble and rinse first)
3 cups of cottage cheese
3 large eggs
1/3 cup of chopped fresh dill
1/4 cup or grated parmesan – divided
1/2 tsp. of freshly grated nutmeg
1/2 tsp. of black pepper
1  box of phyllo dough defrosted, one lb.
1 1/2 lbs of butter, 3 sticks, melted

Heat the oven to 375 degrees

Melt the 3 sticks of butter in a small pan. Reserve.

Butter lightly and sprinkle a Bundt Pan with 2 T. of the parmesan cheese.

Lay out the Phyllo dough and cut an X in the middle. One sheet at a time lay the dough into the pan, overlapping and turning as you go. Push it down into the pan, letting the sides drape over as you work.

Place the Feta, Cottage Cheese, Eggs, Dill, 2 T. of Parmesan, nutmeg and pepper in a food processor.  Pulse just to combine. Turn out into the lined bundt pan.  Fold in the phyllo layers.

Using a small sharp knife punch many holes into the dough. At-least 30.  Go down to the bottom. Now slowly pour the melted butter over the top.  Some will seep down and some will sit on the top.

Place on a cookie sheet and bake 1 to 1 hour and 15 minutes or until puffed and golden on the top.

Let cool on a rack and sit 1 – 2 hours before inverting onto a plate.

Fresh Tomato Sauce:

1 lb each assorted plum and red tomatoes
Salt & Pepper
2 star anise

Boil a pot of water.  Drop the tomatoes into the boiling water.  As soon as the skin starts to split remove and put into cool water. Peel and chop

Saute the onions in olive oil, when they are soft and golden add the tomatoes, dill, s & P and the star anise. Cook until everything is soft.

Remove the star anise and puree. Serve warm with the warmed torta.


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