Ingredients
375g Antoniou Fillo Pastry
500g ricotta cheese
200g feta cheese, crumbled
100g kefalotyri cheese, grated
3 eggs
2 tbsp parsley, chopped
100g sultanas
Pinch of salt
150g butter, melted
Honey (optional)
Method
Before you begin this Filo Pastry recipe, remove your Filo Pastry from the refrigerator and bring it up to room temperature.
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. Place two sheets of Fillo on top of the bundt pan and poke a hole into the Fillo where the centre tube of the bundt pan is. Push the Fillo through to line the pan.
Continue with this method adding the additional Filo Pastry 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. Fold the over hanging Fillo back over the mixture, ensuring it is 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 pastry).
Bake in the oven for 50 minutes or 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.