Name: Herb and Cheese Pie
Cook time: 40 min
Total time: 2 1/2 hr
Yield: Makes 8 first-course servings
Ingredients: 1 medium fennel bulb (sometimes labeled "anise"; 1 lb) with fronds; 6 scallions (1 bunch), chopped; 1/2 teaspoon salt; 1 stick (1/2 cup) unsalted butter; 1 lb 4% cottage cheese (3 cups); 1/2 lb feta, crumbled (2 cups); 4 large eggs, lightly beaten; 2 tablespoons semolina* (sometimes labeled "semolina flour"); 1/4 cup chopped fresh dill; 1/4 teaspoon black pepper; 2 tablespoons fine dry bread crumbs (not seasoned); 8 (17- by 12-inch) phyllo sheets, thawed if frozen; a 9- to 9 1/2-inch (24-cm) springform pan

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Herb and Cheese PieMartyn Thompson

This fennel-and-scallion-enriched version of tyropita (Greek cheese pie) uses feta and cottage cheese to create a filling that's mildly tangy yet mellow.

Cooks' note:

Pie can be baked 6 hours ahead and kept, uncovered, at room temperature.

Recipe notes

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