Phyllo Ricotta Torte With Spring Herbs Recipe (2024)

This is an easy way to get the results of what would be a cumbersome recipe. But I fount that the outside layer did not have the sheen of buttered filo. I fixed that in two ways, one that was successful and one that was not. The unsuccessful one was when I buttered the pan before laying the first sheet of phyllo.
The second, successful one was when I buttered the first sheet and lay the buttered side first inside the pan.
The torte had a lovely gloss.

Made my filling with chopped fresh spinach sautéed in a little olive oil and generous amount of garlic first and I used feta instead of mozzarella. Also my baking and setting time was a lot shorter. But came out just as glorious as the photo and was a big hit with my teen :)

Rice-based filling? Riff on what would go in stuffed grape leaves. Or--savory meat filling with olive oil in place of the butter? There's a NYT recipe for a dish called a mina--the tomato-lamb filling would work here.

Would this work with a sweet filling, maybe using cottage cheese instead of ricotta salata, fruits and nuts or chopped chocolate for the prosciutto and mozzarella?

I think you could freeze it before baking. Assemble the torte, freeze for up to 2 months, then defrost in the fridge overnight.

Ricotta salata = "salty ricotta." Fresh ricotta that has been salted and pressed/aged for several months to a year, so it's dry, firm, and crumbly (if younger) or grateable (if older). It is salty, though not as salty as, say, feta. Definitely worth seeking out.

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.

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.

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.

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

Thank you SO MUCH Melissa for giving the proportions also in grams!

Would sun-dried tomatoes complement this, replacing the prosciutto, to make it vegetarian but still have that bite?

I've made this 4 times. The first time, I followed the recipe exactly, except using ham, not prosciutto. It was tasty, but the phyllo was a bit burnt. (I now bake for 1 hour.)
I use 3 1/4 cups of ricotta, but experiment with the other cheeses in the specified amounts, and it always turns out amazing.
Low fat ricotta works fine-- you're dumping a lot of melted butter on this! I also substitute olive oil for 1/4 cup of the butter.

Watch video. It's easy!

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 lessadd 32 oz Ricotta and a little more cheese try spinach with leek or onion instead of herbsbeautiful 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.