Best 2 Phyllo Ricotta Torte With Spring Herbs Recipes

Allow your taste buds to dance in a melody of flavors with our heavenly Phyllo Ricotta Torte with Spring Herbs. This delectable delicacy is a tribute to the freshness of spring, where each bite is a symphony of aromatic herbs and the velvety smoothness of ricotta cheese. Picture layers of crispy phyllo dough encasing a luscious ricotta filling, infused with the invigorating flavors of mint, parsley, thyme, and dill. This savory masterpiece will leave you craving more, making it the perfect centerpiece for any brunch or luncheon gathering.

Here are our top 2 tried and tested recipes!

PHYLLO RICOTTA TORTE WITH SPRING HERBS

Phyllo Ricotta Torte With Spring Herbs image

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.

Provided by Melissa Clark

Categories brunch, dinner, lunch, pastries, appetizer, main course

Time 2h

Yield 12 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds/680 grams/3 1/4 cups fresh whole-milk ricotta
1/2 cup/45 grams shredded ricotta salata
1/4 cup/28 grams pecorino Romano
3 large eggs
1 cup chopped soft spring herbs or baby greens (any combination of dill, mint, sorrel, chives, dandelion, parsley, arugula)
1 teaspoon ground black pepper
3/4 cup/1 1/2 sticks/170 grams unsalted butter, melted
1 1-pound box phyllo dough, thawed overnight in refrigerator
1/2 cup/70 grams diced prosciutto
1/2 cup/62 grams cubed mozzarella

Steps:

Heat oven to 400 degrees. In a large bowl, combine ricotta, ricotta salata, pecorino Romano, eggs, herbs and pepper.
Brush Bundt pan with some of the melted butter. Drape 2 sheets 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 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.
Scrape half of the ricotta filling into pan. Scatter prosciutto over ricotta, then top with mozzarella. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 20 holes 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.
Place pan on a baking sheet and bake for about 1 hour 30 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a wire rack and slicing. Serve warm.

Nutrition Facts : @context http, Calories 374, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 14 grams, Sodium 477 milligrams, Sugar 0 grams, TransFat 0 grams

PHYLLO TARTS WITH RICOTTA AND RASPBERRIES

Phyllo Tarts with Ricotta and Raspberries image

For the best texture in these flaky tarts, use low-fat ricotta rather than skim!

Provided by Violet

Categories Desserts Pies Tarts Fruit Tart Recipes

Yield 6

Number Of Ingredients 10

Ingredients

5 sheets phyllo dough
2 tablespoons unsalted butter, melted
1 cup low-fat ricotta cheese
¼ cup white sugar
1 egg
½ teaspoon orange zest
½ teaspoon vanilla extract
1 pinch ground nutmeg
2 cups fresh raspberries
1 tablespoon confectioners' sugar for dusting

Steps:

Drain ricotta cheese in a sieve for 20 minutes; set aside.
Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.9 g, Cholesterol 41.2 mg, Fat 5.9 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 11.7 g

Tips:

For a crispier crust, brush the phyllo dough with melted butter before baking.
If you don't have fresh herbs, you can use dried herbs. Just use about 1/3 of the amount of dried herbs that you would use fresh.
To make the torte ahead of time, bake it according to the recipe and then let it cool completely. Wrap the torte in plastic wrap and refrigerate for up to 3 days.
To serve, let the torte come to room temperature for about 30 minutes before slicing and serving.
Garnish the torte with fresh herbs or a drizzle of honey before serving.

Conclusion:

This phyllo ricotta torte with spring herbs is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy ricotta filling and flaky phyllo dough crust, this torte is sure to be a hit with everyone who tries it. So next time you're looking for a special dish to serve, give this phyllo ricotta torte a try. You won't be disappointed!