Feta-and-Herb Phyllo Tart

Since you emphasize the importance of using high quality phyllo, how do you identify which of the commercial brands is a good one?

A video of this folding technique would be very helpful.

What thickness of phyllo is required for this recipe: #4, #7 or #10?
Please let me know.

I wonder if we might have a video of Mr. Ottolenghi making this? The prep is sort of confusing.

No 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 will have soaked in wherever you started pouring; repeat pouring gently till all the custard is used.

This recipe cries out for a video... It has a lot of technique.

Great product. However, I found the cooking instructions for the phyllo too hot, too long. Burnt the first round. Dropped the temp to 375 F, about 12 minutes. Also, next time I make this, I will use 6 sheets for the base. Also, 1.5 ounces of Romano doesn't come close to 2 cups shredded. Baked off the custard @ 350 F. End product was greatly appreciated by my client- she asked for it again for Memorial Day week-end.

This might help in choosing the right brand of Phyllo; it seems there is't one best brand for every recipe.
http://www.saveur.com/article/Techniques/Phyllo-Finds?image=4

Thanks for the link! It appears that Kontos brand, number 5 phyllo is best for this type of recipe.

It's explained in "The Challenge of Perfect Phyllo," cited above, but that involves opening a box and testing a sheet for springiness. Can anyone tell us some actual good brands?

This recipe begs for a video demonstrating the construction of the tart shell.

I made this a week ago and am making it again. Technique is easier second time round and properly thawed phyllo makes a huge difference. I did butter the strips to make them easier to handle. Its a keeper recipe now that I feel it's easier to assemble!

I used frozen, defrosted in the fridge overnight. It worked perfectly, and the guests loved it.

One quick tip: you can easily "grate" both the cheeses in a mini food processor. Takes just a few seconds and gives you nice, tiny crumbles for slipping between the spirals of phyllo.

Quite tasty. Made in iron skillet. Took a while to make working with phyllo dough for the first time. I found spreading butter with my hand worked easier than with a brush. The bottom was crispy, I wouldn't add more layers.

I use the organic filo dough from The Filo Factory. it is sold in my local food coop in the freezer section. If I defrost it in the fridge overnight then let come to room temperature for 1-2 hours, it is easy to work with and doesn't shatter/break unless it gets too dry. I keep a damp dish towel/flour sack cloth over top of the filo to keep it from getting too dry but the recipe works pretty fast so I didn't have too much trouble.