Ingredients:

4 packs, 8 oz. ea. cream cheese

8 oz. mascarpone cheese

4 oz. goat cheese

5 large eggs

¼ cup heavy cream

Zest from 1 lemon

1-teaspoon salt

1-teaspoon fresh cracked black pepper

1 cup sun dried tomatoes, minced

1 tablespoon each fresh chopped thyme, rosemary and sage

3 cups shelled pistachios

1-tablespoon honey

1 package filo dough

Directions:

Place the first 7 ingredients in a bowl and mix thoroughly.  Divide equal amounts into two bowls.

Add the minced sun-dried tomatoes to the first batch of mixed cream cheese and combine thoroughly.

Add the fresh chopped herbs to the second batch of mixed cream cheese and combine thoroughly.

Line a 10.5 X 3 cake pan, or similar sized spring form pan with the filo dough as seen in the video.

Place the shelled pistachios in a food processor with the honey, and a pinch of salt at pepper.  Blend briefly.   Place the ground pistachios in the filo lined cake pan.  Next, add the sun-dried tomato cheese mixture, and smooth to the edges.  Lastly, add the herbed cream cheese mixtures until the top is completely covered.

Place in a 275- degree oven and bake for 45-50 minutes, or until the cake has set completely.  Serve warm with chopped pistachios and a drizzle of warm honey.

Enjoy!

Chef Chuck Kerber