Comments on: Feta Phyllo Torte

By: butensky

butensky — Thu, 06 Aug 2009 17:30:57 +0000

This looks amazing. approximately how many filo dough did you used?

By: erin @ dessert girl

erin @ dessert girl — Wed, 15 Jul 2009 16:21:20 +0000

What cheesy yumminess!

By: Annie Laurie

Annie Laurie — Tue, 14 Jul 2009 18:46:11 +0000

I made this dish yesterday in mini bundt pans (so, I used fewer phyllo dough layers) with mushrooms, onions, green peppers and sundried tomatoes in the cheese mixture. The mini bundt pans really made for an impressive plate for each of my guests. I also served it with a side of steamed veggies in an avocado/cilantro/basil sauce. It was, by far, the prettiest meal I’ve made this year and surprisingly easy. Thanks for posting it!!! I will certainly be using it again in the future.

By: rivka

rivka — Sun, 12 Jul 2009 15:01:25 +0000

Jenny,

It’s true, no layering of butter in between the layers — but poking the holes into the bottom of the torte helps let the butter seep in between the layers, so the end result is similar to what it would be had you actually brushed the butter as you went. And yes, I used both sets of phyllo in a 1 lb. box.

By: Jenny

Jenny — Sat, 11 Jul 2009 22:33:21 +0000

I have made spankopita and bakalava a few times. During the phyllo layering stage, you are suppose to butter in between the layers. I am not seeing or reading that in this recipe. So no melted butter in between?

Also, typically the 1 lb box has two rolls of phyllo with approx. 20 sheets a piece…Did you use both rolls for the layers?

By: Monique

Monique — Sat, 11 Jul 2009 13:12:10 +0000

Beautiful!

By: Indigo

Indigo — Sat, 11 Jul 2009 11:18:41 +0000

This sounds amazing – I can just imagine how good the salty feta would be with honey. So making this!

By: Rocquie

Rocquie — Sat, 11 Jul 2009 02:55:03 +0000

Every ingredient and concept of this recipe are favorites–feta, cottage cheese, phyllo, dill! nutmeg. I can’t wait to try it, and I have a special occasion coming up in a month for which this will be absolutely perfect.

By: Hillary

Hillary — Fri, 10 Jul 2009 17:07:25 +0000

Never seen a savory torte like this! Great flavors.

By: ciaochowlinda

ciaochowlinda — Fri, 10 Jul 2009 11:04:17 +0000

I made this recipe too and it was a real showstopper. Cutting out 2 sticks of butter was a great idea.

By: rivka

rivka — Thu, 09 Jul 2009 20:13:15 +0000

True — not the nicest thing to post on a fast day!

By: Tamar

Tamar — Thu, 09 Jul 2009 19:06:13 +0000

Oh my lord this looks so so so good. Of course, I’m fasting, so I might be being a bit too enthusiastic, but I actually don’t think so. Maybe I’ll make it for my dad as a coming home dinner. Yum!!

By: Jonathan

Jonathan — Thu, 09 Jul 2009 18:18:18 +0000

Thanks! 1 stick of butter instead of 3 — you’ve created a butter offset credit, so I can use additional butter elsewhere on the menu.

By: Aliza S.

Aliza S. — Thu, 09 Jul 2009 17:10:43 +0000

Looks amazing. I will have to try it. I agree 100% about veggie mains often looking like sides – especially to my omnivore boyfriend. Many times I will have to agree. However, this is not one of those dishes.

By: Gershon

Gershon — Thu, 09 Jul 2009 16:17:21 +0000

The TJs near me also has an Israeli sheep’s milk feta that is amazing.

By: Dianne

Dianne — Thu, 09 Jul 2009 14:50:19 +0000

THAT is a thing of beauty! I must try it.