I’ve been wanting to make this for the longest time. Tonight, I finally did. It was fantastic. Please feel free to adjust the toppings to your liking.
*can’t you just hear the crunch*
Here’s what I used:
Tomato Phyllo Pie
Recipe adapted from: RelishMag
1/4 cup butter, melted
2 large garlic cloves, crushed
1 pinch of dried oregano and Italian seasoning
8 phyllo sheets
1-1/2 cups mozzarella, shredded
3 medium red, yellow and green tomatoes, thinly sliced (drain on paper towels to remove excess moisture)
4 oz. crumbled feta cheese (more or less)
1/3 cup chopped fresh basil (basically a good handful)
Parmesan, shredded; to taste
Line a large baking sheet with parchment paper. Preheat oven to 375F
Combine butter, garlic, oregano and Italian seasoning. Place one phyllo sheet on pan with parchment paper. Brush with butter mixture. Repeat with remaining phyllo sheets and butter mixture.
Sprinkle phyllo with mozzarella to within 1 inch from edges, top with sliced tomatoes. Sprinkle with feta cheese, basil and parmesan. Roll phyllo edges to form a rim. At this point you might want to brush on a little more butter to help hold phyllo. Bake 20 to 25 minutes until phyllo is crisp and cheese is melted.
Eat & enjoy! And just hope that there aren’t too many people around that enjoys this better than you do. 🙂