Sonia’s Phyllo and Feta Torte With Dill and Nutmeg Recipe (2024)

As the oldest daughter, it's my duty and responsibility to host the Olympics of Greek holidays: Easter. My entire extended family loved this feta torte when I served it on Greek Easter the year the recipe was published. To expand on the serving instructions, serve with a warm, crusty baguette, bowls of olives and nuts, and a crisp, minerally Greek rose. Honey if you must; my family prefers fig preserves. Today, it wouldn't be Easter without feta torte.

Easy to make, delicious, and looks spectacular. Layering phyllo in pan is easy if you imagine a clock. Lay first sheet from 12 to 6 o'clock, second sheet from 9 to 3, and keep repeating, alternating these two directions, until all sheets are used. You poke a hole in middle of each sheet to accommodate Bundt centre- that's it. Don't worry if some sheets tear, there are so many sheets it won't matter.

So, I steamed a piece of salmon and when cool, boned, flaked, mixed it with: 4 eggs, 2 cups ricotta, cup of parmesan, 1 cup crumbled feta (pulsed these) before adding the salmon and 1 & 1/2 cups cooked and chopped spinach, 1/2 cup chopped dill, grated nutmeg, salt, pepper. Lined the tin with filo sprinkling parmesan first as per recipe finishing with the melted butter. Baked for 90 minutes. Delicious and well received.

Afraid to try this one without a video, Melissa!

I've made this delicious recipe several times—initially while swearing, because the phyllo dried out and shattered. Now I moisten the sheets with a little water from a spray bottle as I go. It keeps them pliable so you can fold everything over at the end (and reduces the swearing).

Don't be! I've made it several times, and although it is a real showstopper and your guests will think you are a master chef, it is a SNAP, I promise! Super easy -- even fun -- to make, and it always, always, comes out looking absolutely perfect, just like the picture. And I am NOT one who can make beautiful cakes or cookies -- I mean it, it's just foolproof. Have fun!

I have made many phyllo dishes in the past and loved the idea of a new technique. The outcome was delicious, but it was extremely hard to get this out of my Bundt pan. Actually ruined the pan. The dough in the center was pale while the outside was dark brown. I’d make this again, but using more traditional techniques…layering the dough with butter and in a square pan or making little triangles.

I have made this at least 4 times, and it always comes out beautifully. To those expressing apprehension about trying this- dive in and do it, you will be glad you did! My only adjustments to the recipe over time have been to add chopped chives to the filling, and cut the butter to 2 cubes, and thoroughly butter the inside of the Bundt pan before layering the phyllo. Next time I make it, I’m going to add some zested lemon peel and a pinch of red pepper flakes. This is Excellent!

This was a delicious addition to our usual Easter meal. I looked for a vegetarian main course option that was as interesting as our glazed ham meat option. This hit the mark. It looks intimidating, but I read the recipe a few times, and read all of the comments and suggestions. It came out perfectly. I made one addition of about a cup of chopped sautéed fresh spinach. The addition tasted great in the dish. My son loved it, as did the rest of the guests who were also meat eaters. Thanks!

I've made this delicious recipe several times—initially while swearing, because the phyllo dried out and shattered. Now I moisten the sheets with a little water from a spray bottle as I go. It keeps them pliable so you can fold everything over at the end (and reduces the swearing).

My 1 lb phyllo comes as 18 14"x18" sheets. For baklava I cut each sheet in half, 9"x14", to fit in a sheet pan. My bundt pan is 10" diameter X 3 1/2 " deep. Do I drape the full sized sheets centered over the pan or offset or half sheets? If offset, how much and how much should "hang over edges" ? It also strikes me that buttering the sheets during assembly is needed to make sure they all hang together (a la baklava) after baking. Maybe this is too much trouble?

Does anyone know how far ahead this could be assembled before the baking step? Also, when making baklava I always brush each phyllo sheet with melted butter as it's added to the prior layers. It strikes me that doing this here, rather than pouring all that melted butter in at the end might allow for the dish to be made ahead of time and kept refrigerated for a day or so. Other recipes for similar phyllo bundt cakes say to return the torte to the oven after inverting to brown for 15 min?

Beautiful for sure. But way too much butter. 2 sticks would have worked for me. Butter oozing (or gushing) out the bottom after flipping was not appealing. And I did flip ahead of the recommended wait time.

Fun to make. One stick of butter would be enough.

This is much easier than I thought it would be. I used ricotta instead of cottage cheese. Great recipe for a crowd, which we didn’t have because of covid, but fun and tasty all the same. This uses a LOT of butter and I’m wondering if it could be made with less.

I don’t know what went wrong. My torte never cooked all the way through. The phyllo dough came out gummy and raw in some places. It tasted like wet cardboard. Rather than cross the sheets in the same direction, I would cross them, then quarter turn and cross them again. I did this because I thought it would make for a more even crust. Maybe that’s what went wrong? I tried putting it back in the over but then the inside dried out and the phyllo dough was still mushy in places.

What size Bundt pan(s) have you used?

Easy to make, delicious, and looks spectacular. Layering phyllo in pan is easy if you imagine a clock. Lay first sheet from 12 to 6 o'clock, second sheet from 9 to 3, and keep repeating, alternating these two directions, until all sheets are used. You poke a hole in middle of each sheet to accommodate Bundt centre- that's it. Don't worry if some sheets tear, there are so many sheets it won't matter.

Really need a video. I don't understand the Phyllis being added to the bundt.

As the oldest daughter, it's my duty and responsibility to host the Olympics of Greek holidays: Easter. My entire extended family loved this feta torte when I served it on Greek Easter the year the recipe was published. To expand on the serving instructions, serve with a warm, crusty baguette, bowls of olives and nuts, and a crisp, minerally Greek rose. Honey if you must; my family prefers fig preserves. Today, it wouldn't be Easter without feta torte.

So, I steamed a piece of salmon and when cool, boned, flaked, mixed it with: 4 eggs, 2 cups ricotta, cup of parmesan, 1 cup crumbled feta (pulsed these) before adding the salmon and 1 & 1/2 cups cooked and chopped spinach, 1/2 cup chopped dill, grated nutmeg, salt, pepper. Lined the tin with filo sprinkling parmesan first as per recipe finishing with the melted butter. Baked for 90 minutes. Delicious and well received.