Savory 3-Cheese Torte
Posted on April 1, 2014 by bob in GPlenty
Many people are familiar with tiropitas, the small, triangle-shaped, Greek cheese pies made of phyllo dough and filled with delicious feta cheese. Variations of these pies exist in every part of Greece, with islanders, mountain dwellers and city folk all boasting theirs is best. Some are as large as apple turnovers, while others arrive at the table shaped like a large calzone (but much, much better!). 
Like those cheese pie variations, this recipe alters the shape of the familiar tiropita but also reduces prep time by eliminating all the rolling and folding. Best of all, the result remains the same: a unique and delicious treat. Served warm (after the proper time cooling from the oven), or a day later straight from the ‘fridge, this Savory Cheese Torte is both a conversation starter and a delightful and easy revamp of the traditional Greek cheese pie.
Recipe
1 lb. feta crumbled feta cheese
3 c. cottage cheese
3 large eggs
3 tsp. dried dill
2 T. grated Romano cheese
1/2 t. ground pepper
1 1 lb. box of phyllo, thawed overnight in refrigerator
3 sticks unsalted butter, melted
Preheat oven to 375 degrees. Combine feta cheese, cottage cheese, eggs, dill, Romano cheese, and pepper in a food processor and pulse just enough to combine the mixture well, but leaving the texture still chunky. (This can also be accomplished in a large bowl with a fork.)
Place a sheet of the phyllo over the top of a Bundt pan to cover it. Poke a hole in the phyllo where the center tube is and push the phyllo down into the pan to line it. Do this again with another phyllo sheet, placing it perpendicular to the first sheet. Repeat this process again and again, placing the sheets in a crisscross manner. Work rapidly with the phyllo dough as it dries out quickly, becoming less pliable. The edges of the phyllo dough should hang over the edges of the pan.
Pour the cheese filling into the pan and fold the edges of the phyllo over the filling. With a sharp knife poke lots of holes (at least 25) through the mix and dough to the bottom of the pan. Slowly pour the melted butter over the mixture and dough. Some of the butter will sink through the holes, while some remains on top of the dough and mixture.
Place the Bundt pan on a baking sheet and bake about 75 minutes, or till the torte is puffy and golden brown. Remove the torte and allow to cool in the pan for one to two hours before inverting onto a plate and slicing with a very sharp knife. Served warm or at room temperature.
Drizzle with a little honey if desired. Depending on the size of the slices, this savory dish easily serves 10-12 people.
