Phyllo Ricotta Torte With Spring Herbs

70 grams/1/2 cup prosciutto? I would love to know what deli counter Woodfield disorder. Deli counters, at least in the United States, do not use grams or cups for meat. They used fraction of pounds. How about making the recipes makes sense, in some more realistic way? Honestly, are they measurements are so precise, that we can’t say a quarter of a pound, an eighth of a pound?

Darn it, I overbaked it! I saw a pool of liquid bubbling around the center of the bundt pan at 60 mins, and feared that meant the finished item would be too liquidy and the filo soggy. I kept adding 10 mins on the timer until the liquid was almost gone, which took me to 90 mins, and a holey, tasteless, overbaked torte. I feel this is worth trying again, because unbaked it was lovely, and the crispy filo is also delicious. And I'd read the notes, which makes me even madder at myself.

Delicious and beautiful. I followed Francine's suggestion to butter the first sheet, and lay that buttered-side first into the pan.

bake for 20 minutes less add 32 oz Ricotta and a little more cheese try spinach with leek or onion instead of herbs beautiful and brown

So good it compensated for the failed muffins (how do you fail with muffins?). I used the overnight method, and I used freshly foraged stinging nettles from the backyard, blanched, cooled, and dried a bit in a salad spinner, and some mint. I buttered the bottom layer only, work fast and don’t worry, because the muffins will get you in the end anyway—this unmolded easily and was nicely browned.

I have made this innumerable times as its dramatic, delicious and very easy to make. I have added pumpkin and made it savory with the cheese. Mushrooms sauted in truffle butter and of course with herbs. I have tried various other cheeses including the goat gouda from Trader Joes which adds a nice touch. I never found the mozzarella to be adding much so I dont include any more.

Is this a side dish?

I use this recipe all the time to make a spanakopita in the same manner. It’s the easiest and best spanakopita for gathering around. Guaranteed to gets lots of oo’s and ah’s. Just make sure the filling is good.

This was a lovely, but there is A LOT of it. I'd suggest making half of the recipe for 6-8 people with other dishes. Would also recommend a fresh tomato herb sauce to add some complexity to an otherwise bland dish or serve with something very flavorful and juicy.

Bravo Melissa! A nice addition to Easter brunch. Thanks to the comments of others, I used half a box of phyllo and covered the bundt pan with foil for about 45 minutes. It came out perfect. A great recipe that lends itself to many variations.

This is a brilliant recipe, but cut cooking time by 15 mins and oven at 380°. I made it as an entree for a sit down garden luncheon. Plated it with spooned chilli jam, and on other half of plate charred asparagus rested in a smear oflime based tonnato sauce, and oven roasted hazelnuts. Easily cut into 20 portions.

Made this weekend with half the amount of phyllo, my mistake but would repeat next time, as it held up well. Added plenty of dill, mint, chives, sorrel and half a box of frozen, thawed and squeezed-dry spinach. Salt cheese mixture to taste. Baked at 400 degrees for 45 minutes with foil loosely over top, and then 35o degrees for 30 minutes (after overnight refrigeration. Would reduce butter by 2 TBSP next time. A wonderful hit with 9 friends.

Terrific recipe. I added spinach, zucchini, black olives and roasted tomatoes to cut back on the cheese and it turned out wonderfully.

This worked beautifully for me. I made the ricotta filling the night before and baked it for a brunch party 2 hours before guests arrived. I subbed 12oz. of cooked and drained spinach for the prosciutto. I also added the zest of 1 lemon which I loved. Some reviewers seemed to end up with dry results - which I can easily see happening - but mine was not mainly because 1. I only baked it for 1 hour (and it was perfect) 2. the spinach added moisture 3. high-quality fresh mozzarella adds moisture.

This recipe worked all the way around. I find phyllo generally fairly forgiving and this recipe was even more so. I used it for an Oscar party; it worked on so many levels: served quite a few, made ahead but was baking while party got underway, lovely fragrance and the dish is vegetarian without being another veg heavy stew. It presented beautifully.

I will work with filling from Wolfert's The Cooking of the Eastern Mediterranean for variations.