500g fresh ricotta, drained
200g crumbled feta
100g grated kefalotyri cheese
2 tbsp freshly chopped parsley
pinch of salt
1 x packet of Antoniou Fillo Pastry
150g butter, melted
Preheat your oven to 180 degrees Celsius
Combine the ricotta, fetta, kefalotyri, eggs, parsley, sultanas and salt in a large bowl and mix well until smooth.
Brush a 26cm bundt pan with melted butter. Begin by placing 2 sheets of fillo on top of the bundt pan and poke a hole into fillo dough where the centre tube of the bundt pan is. Push the fillo through to line the pan.
Continue with this method adding the additional fillo sheets in a criss-cross manner until all the sheets are used.
Add the cheese mixture to the bundt pan and ensure it is evenly spread. Then fold the over hanging fillo dough back over the mixture, ensuring it's well covered and sealed.
Using a sharp knife, carefully make 10 holes in the torte and pour over the melted butter. (Some of the butter will seep through the holes and some will remain on top of the dough).
Bake in the oven for 50 minutes to 1 hour until golden and puffy. Allow the torte to cool in the pan for 1 hour before turning out, slicing and serving. You may optionally drizzle each slice with 1 tbsp of honey for a slightly sweeter flavour.