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. Ingredients 1 medium fennel bulb (sometimes labeled "anise"; 1 lb) with fronds 6 each scallions (1 bunch), chopped 1/2 teaspoon salt 1 stick Unsalted butter (1/2 cup) 1 pound 4% cottage cheese (3 cups) 1/2 pound feta cheese crumbled (2 cups) 4 large eggs lightly beaten 2 tablespoons semolina* (sometimes labeled "semolina flour") 1/4 cup fresh dill chopped 1/4 teaspoon black pepper 2 tablespoons fine dry bread crumbs (not seasoned) 8 (17- by 12-inch) phyllo sheets thawed if frozen

Instructions
Special equipment: a 9- to 9 1/2-inch (24-cm) springform pan

Put oven rack in lower third of oven and preheat oven to 400°F.

Cut off stalks from fennel bulb. Chop enough fronds to measure 1/4 cup and discard stalks. Cut bulb (including core) into 1/4-inch dice.

Cook fennel bulb, scallions, and 1/4 teaspoon salt in 2 tablespoons butter in a 10-inch heavy skillet, covered, over moderate heat, stirring occasionally, until tender, about 10 minutes. Remove lid and cook until any liquid is evaporated, 1 to 2 minutes more. Transfer to a large bowl and stir in cheeses, eggs, semolina, fennel fronds, dill, pepper, and remaining 1/4 teaspoon salt until combined.

Melt remaining 6 tablespoons butter and brush springform pan with some of butter, then sprinkle bottom with 1 tablespoon bread crumbs. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Working quickly, brush 1 phyllo sheet with some butter (keep remaining sheets covered) and gently fit it into springform pan, allowing ends to hang over. Rotate pan slightly, then butter another phyllo sheet and place on top (sheets should not align). Sprinkle with remaining tablespoon bread crumbs. Butter and fit 4 more phyllo sheets into pan, rotating pan for each sheet (overhang should cover entire rim).

Spread cheese mixture in phyllo shell.

Butter another phyllo sheet, then fold in half crosswise and butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Repeat with remaining phyllo sheet, laying it over folded sheet in opposite direction. Fold overhang toward center to enclose filling and folded phyllo, then brush top with butter.

Bake until puffed and deep golden brown, 40 to 50 minutes. Once pie is golden brown, loosely cover pan with a sheet of foil to prevent overbrowning. Cool in pan on a rack 5 minutes. Remove side of pan and continue to cool pie on rack.

Cut into wedges (leave bottom of pan under pie). Serve warm or at room temperature.


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Yields: 8 Servings
     Gourmet magazine, May 2006, page 186

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

* Available at D. Coluccio & Sons (718-436-6700).

1. I have to respond to the person that didn't taste the fennel: Fennel is known for easing and helping digestion. It was probably added so that one wouldnt have too much gas after eating a heavy dish, rather than for flavor.

2. The food was good but as a starter dish... I don't know. I halved the recipe and added a small amount of coriander and chives that I had to use up. I used it as the main dish and a quarter of the pie (one serving, since I halved the recipe) was so heavy we didn't want to add anything more. I guess I'm not used to eating so much cheese at once, even if I do live in France for now. Or we're not used to such heavy food.

3. This was good, easier to make than the individual triangles I usually make with phyllo dough. I can't say the fennel added much flavor, it was very mild, even though I added fennel seed. I only used 3 eggs and I'm glad it did, otherwise it would have overridden the cheese flavor. Would also add more feta cheese. This would also be good with spinach in the filling. It did make a very nice presentation for serving.

Cuisine:   Greek

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