Phyllo Ricotta Torte With Spring Herbs
"This buttery, golden phyllo torte is filled with ricotta and seasoned with spring herbs, prosciutto, pecorino Romano and ricotta salata. Cubes of fresh mozzarella add to the overall creaminess and lend a stretchy, gooey bite. It’s a dish as convenient as it is stunning; you can assemble the torte up to 24 hours ahead and store it in the refrigerator until you’re ready to bake. You may need to add a few minutes onto the baking time, so watch it closely toward the end. Then serve it for brunch, a light supper or as a first course at a dinner party. Featured in: An Easy Phyllo Torte For Spring...."
INGREDIENTS
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INGREDIENTS
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1 1/2 pounds/680 grams/3 1/4 cups fresh whole-milk ricotta
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1/2 cup/45 grams shredded ricotta salata
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1/4 cup/28 grams pecorino Romano
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3 large eggs
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1 cup chopped soft spring herbs or baby greens (any combination of dill, mint, sorrel, chives, dandelion, parsley, arugula)
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1 teaspoon ground black pepper
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3/4 cup/1 1/2 sticks/170 grams unsalted butter, melted
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1 1-pound box phyllo dough, thawed overnight in refrigerator
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1/2 cup/70 grams diced prosciutto
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1/2 cup/62 grams cubed mozzarella
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