Dough
1 ½ cups all purpose flour
Pinch of salt
½ tsp. finely chopped lemon zest
3 ounces chilled butter, cut into ½ inch cubes
2 Tb. dry sherry
4 Tb. cold water

Filling
1 pound feta cheese, rinsed well and finely crumbled (see COOK'S NOTE)
8 ounces ricotta cheese
4 eggs
1 tsp. minced fresh rosemary
1 ½ tsp. finely chopped garlic
¼ tsp. freshly ground black pepper
½ cup pine nuts or chopped walnuts, toasted
Salt, if needed

This hearty cheese pie is lively with feta and garlic. Sherry helps the crust stay crisp and adds an unusual flavor. The torta holds well for several days.

To make the filling, combine all ingredients in a large bowl, mix well and add salt if necessary.

Preheat oven to 350°F.

Roll the dough onto a floured surface to a 16-inch circle; the dough will be thin. Slide the removable bottom of an 8-to 9 ½-inch springform pan under the dough to help lift it and lower the bottom into the pan. Press the dough into the corners and pour in the filling. Trim the dough so that it is even with the top of the pan, then loosely roll the dough down to form a 1-inch rolled border above the filling. This will drape over the filling as it cooks making an attractive border.

Bake the torta on the floor of the oven for 35 minutes; then raise to the upper third of the oven and continue to bake until lightly browned, and a knife inserted into the center comes out clean, about 20 minutes. Cool the torta in the pan, then carefully remove the ring and slide the torta onto a serving dish. (The torta can be made ahead, wrapped and refrigerated up to 2 days. Remove from the refrigerator one hour before serving.) Cut the torta into thin slices.

Makes 10 servings.

COOK'S NOTE:
Most feta cheeses are packed in a salt brine and some can be quite salty. Taste the feta before using it. If the feta is very salty, soak it in several changes of cold water. Since fetas vary so much, you should taste the filling and add salt if necessary.