Feta and dill phyllo torte
Tuesday, April 21st, 20092.5+ pounds of cheese and three sticks of butter wrapped in a pound of phyllo has to be good, right?
Um, yes.
Click here for the recipe. I used Valbreso feta, a French cheese made of milk left over from Roquefort production. It is the most delicious feta I’ve had, without the over saltiness that most fetas suffer from. Drizzled on top is a local blackberry honey to complete the salty-sweet combo. (Even more amazing with white truffle honey!)
