Feta-and-Herb Phyllo Tart Recipe

Ratings4 out of 5506 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesFlowergarden1296 years agoSince you emphasize the importance of using high quality phyllo, how do you identify which of the commercial brands is a good one?Susan6 years agoA video of this folding technique would be very helpful.AA6 years agoWhat thickness of phyllo is required for this recipe: #4, #7 or #10?Please let me know.Barbara6 years agoI wonder if we might have a video of Mr. Ottolenghi making this? The prep is sort of confusing.Klkruger6 years agoNo need to press the cheese/herb mix into the tart; simply use a small spoon and fill in all the spaces, repositioning the spiral as needed. I mixed the custard in a 2-cup spouted measuring cup which allowed gentle pouring over the cheese mix avoiding the spiral). Pour lightly. By the time you've gone over the tart one time, the custard...