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Heat 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. Sprinkle 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. Scrape 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. Place 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.
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Digital pH meter for fermentation monitoring, acid levels
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Greek feta — horiatiki salad, spanakopita, baked
Paper-thin dough sheets — baklava, spanakopita, börek, strudel
Removable-bottom pan for cheesecakes and tortes
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Digital pH meter for fermentation monitoring, acid levels
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Greek feta — horiatiki salad, spanakopita, baked
Paper-thin dough sheets — baklava, spanakopita, börek, strudel
Removable-bottom pan for cheesecakes and tortes