Ingredients for Peasants Tomato Pie
- One package (14.1 oz) phyllo pastry sheets, thawed
- 2 tablespoons melted butter
- Dijon Mustard
- Mozzarella Cheese
- Fontina Cheese
- 2 cups sliced fresh tomatoes
- Garlic Clove
- Fresh Oregano
- Fresh Chives
- Fresh Parsley
- Olive Oil
- Sea Salt
- Fresh Ground Pepper
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How to Make Peasants Tomato Pie
- Preheat oven to 350°F (175°C).
- Cut phyllo sheets in half crosswise. You should have approximately 10-12 half sheets depending on your phyllo package size.
- Lightly brush one half of a phyllo sheet with 1 teaspoon melted butter, then brush the other half with 1/2 teaspoon Dijon mustard. Repeat with remaining phyllo sheets, layering them slightly overlapping each other on a baking sheet.
- Gently place the layered phyllo sheets on a baking sheet (approximately 12x16 inches) and tuck in any overhanging edges.
- Layer 1 cup shredded mozzarella cheese and 1/2 cup crumbled feta cheese over the phyllo base. Arrange 2 cups sliced fresh tomatoes on top, slightly overlapping.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 clove minced garlic, 1 teaspoon dried oregano, and 1/2 teaspoon dried basil. Drizzle evenly over the pie.
- Season generously with salt and pepper to taste.
- Bake for 35-40 minutes, or until the phyllo is golden brown and the cheese is melted and bubbly.
- Let cool slightly before slicing and serving. Enjoy! Feel free to experiment with additions like thinly sliced mushrooms (1 cup), sun-dried tomato slivers (1/4 cup), or anchovies (2-4 fillets) for extra flavor.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
11g
Fat
76g
Carbs
4g
