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Dairy
Easy
1 Hour, 30 Minutes
Diets 
Phyllo is our focus this time for a round loaf that’s all crispy, shattering layers on the outside, all warm and savory on the inside. Blending up sun-dried tomatoes with feta will get you a perfectly salty, rich center and then it’s just dabbing a little olive oil as you layer up the phyllo and filling. This is the “Wow, what is in this?” moment we all fantasize about.
Makes an 8-inch round
1 (16-ounce) box frozen phyllo dough, thawed
8 ounces Tuscanini Sun-Dried Tomatoes in Oil
6 ounces Ta’amti Feta
2 tablespoons fresh oregano leaves
1 and 1/2 cups Gefen Extra-Virgin Olive Oil
sesame seeds
freshly ground black pepper
Remember to set the phyllo dough in the refrigerator overnight to thaw.
Preheat the oven to 375 degrees Fahrenheit and set a rack in the center. Dip a pastry brush into the sun-dried tomato oil and lightly brush the bottom and sides of an eight-inch (or nine-inch) cake pan. Fold a piece of Gefen Parchment in half lengthwise and press to adhere across the cake pan (for an easy lift later) and brush that too.
In a blender or food processor, combine the sun-dried tomatoes with the rest of their oil, the feta broken into rough crumbles, and oregano. Process until a smooth mixture forms. Reserve two tablespoons in a small bowl and keep the rest in the blender.
Unroll the phyllo on a clean counter. Pour one cup of the olive oil into a small bowl. Lay a sheet of phyllo in the pan, letting the edges hang over. Dip a pastry brush in the olive oil and lightly brush the dough. Repeat this until you have 10 layers of dough on the bottom. Don’t worry if any of the sheets tear, it’s all baking together anyway. Pour about half of the tomato mixture over the phyllo and use a spatula to spread in an even layer. Continue layering and brushing the rest of the sheets, then pour the rest of the tomato mixture and spread again.
Whisk the reserved tomato mixture with the remaining 1/2 cup olive oil. Start folding the overhang into the center a couple pieces at a time and lightly brushing the top with the tomato oil. I like to spread the first few pieces flat so the filling is covered, then start making pretty scrunches around the surface with the rest. (You can even trim off some of the overhang to twist and scrunch and place around the top.) Brush any remaining tomato oil over the top, then generously sprinkle sesame seeds and some good cracks of pepper across the surface.
Slide the pan into the oven and set a timer for 45 minutes. The phyllo should be golden brown and crispy, but give it another five minutes if you think it needs it. Cool for 15 minutes (or completely) in the pan, then use the parchment to airlift it to a cutting board or serving plate. Slide the parchment out from underneath before slicing and serving.
Recipe reprinted with permission from What Can I Bring? by Casey Elsass © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photographs by Gentl and Hyers.
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