Ingredients for Tomato Phyllo Pie
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 6-8 sheets phyllo pastry, thawed
- 1 cup shredded mozzarella cheese
- 2 pounds Roma tomatoes, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil, chopped
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How to Make Tomato Phyllo Pie
- Preheat oven to 375°F (190°C). Lightly grease a large baking sheet (approximately 18x13 inches).
- In a small bowl, melt 4 tablespoons of butter and add 2 cloves of minced garlic. Set aside.
- Lay 1 sheet of phyllo pastry on the prepared baking sheet. Brush evenly with the garlic butter mixture.
- Repeat steps 3 until you have 6-8 layers of phyllo, brushing each layer with the garlic butter mixture.
- Sprinkle 1 cup of shredded mozzarella cheese over the phyllo, leaving a 2 1/2-inch border.
- Arrange 2 pounds of thinly sliced Roma tomatoes over the mozzarella.
- Sprinkle 1/2 cup of crumbled feta cheese and 1/4 cup of chopped fresh basil over the tomatoes.
- Gently fold the edges of the phyllo pastry up and over the tomatoes to create a rim.
- Bake for 20-25 minutes, or until the phyllo is golden brown and crispy, and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
10g
Fat
53g
Carbs
5g
