We were looking for something different to serve for Easter and came across this delicious torte, traditionally included in a Greek orthodox Easter meal. Serve with lamb and a fresh salad. This recipe was originally published in the NY Times.
1/2450g feta cheese, crumbled
3 cups cottage cheese
3 large eggs
1/3 cup chopped fresh dill
4 tbsp grated Romano cheese **
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
1 375 g box filo pastry, thawed overnight in fridge if necessary
300 g unsalted butter, melted
Clear runny honey, for serving (optional).
Heat oven to 190 degrees C. 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.
Sprinkle remaining 2 tablespoons Romano into a Bundt tin. Drape a sheet of filo on top of Bundt pan, poke a hole into filo where center tube is and push filo into pan to line it. Do this with another filo sheet, but place it perpendicular to first sheet. Continue adding filo sheets in this crisscross manner until all sheets are used. Edges of filo should hang over edges of tin.
Spoon cheese filling into tin, and fold edges of filo over filling. Using a sharp knife, poke many holes (at least 20) in dough that reach all the way to bottom of tin. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of the pastry.
Place Bundt tin on a baking tray and bake for about 1 hour 15 minutes, or until torte is puffy and golden brown. Allow torte to cool in tin for 1 to 2 hours before inverting onto a plate and slicing. Serve warm or at room temperature, with honey if desired.
**If you cannot find Romano (available at large supermarkets), you can also use Parmesan cheese.