Phyllo And Feta Torte With Dill And Nutmeg

• 1 pound Greek feta cheese, crumbled
• 3 cups cottage cheese
• 3 large eggs
• 1/3 cup chopped fresh dill
• 1//4 cup grated Romano cheese
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1 1-pound box phyllo dough, thawed overnight in refrigerator, if necessary
• 1 1/2 cup (3 sicks) unsalted butter, melted
• Greek honey, for serving (optional)

1. 1.tHeat oven to 375 degrees. 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.
2. 2.tprinkle remaining 2 tablespoons Romano into a Bundt pan. Drape a sheet of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with another phyllo sheet, but place it perpendicular to the first sheet. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of the phyllo should hang over edges of pan.
3. 3.tcrape 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. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.
4. 4.tlace 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 if desired.

feta cheese, cottage cheese, eggs, dill, romano cheese, freshly grated nutmeg, freshly ground black pepper, phyllo dough, unsalted butter, honey

Taken from www.epicurious.com/recipes/member/views/phyllo-and-feta-torte-with-dill-and-nutmeg-52700691 (may not work)