Total Time
50mins
Prep 15 mins
Cook 35 mins

The "pie" is made with fresh tomatoes and cheese layered on mustard-brushed phyllo pastry, drizzled with a mixture of oil and herbs, then baked until golden. It’s delicious and easy to make!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Note: remember to keep the phyllo pastry covered with a damp towel when not using as it dries and becomes brittle in minutes.
  3. Cut the sheets of phyllo in half cross-wise.
  4. Working with half a sheet of phyllo at a time, brush one half with melted butter, then one with mustard and repeat until all layers are used and piled roughly on top of one another.
  5. Gently place the layered phyllo sheets on a cookie pan and fold any rough edges under.
  6. Layer the cheeses on the phyllo base, then layer the tomatoes on, overlapping them slightly.
  7. Mix the oil, garlic and herbs in a small bowl then drizzle over the pie.
  8. Season to taste with salt and pepper. Bake for 35-40 minutes, until golden.
  9. For a different pie try a few of your own additions such as thinly sliced mushrooms, sun-dried tomato slivers or even anchovies, and other favourite cheeses!
Most Helpful

5 5

This is really delicious and was a great way to use up some of the tomatoes from my garden. We had it for dinner with a salad and I took the last piece to work for my lunch. Thanks for posting this simple yet delicious recipe, Elly!

5 5

Wow! This is wonderful! Made this using fresh herbs and those lush and lovely plum tomatoes from the garden. Other then using a sub for the Fontina (only because didn't have any on hand) made as posted, it's right up there with your Vegetable Appetizer Squares! Once the phyllo is in place it's as good as made and looks and tastes great. This is definitely in my favorites file. Thank you Elly.

4 5

Made this and not sure what the problem was...either it was mine with the puffed pastry or the oven was not as hot as needed for the puffed pastry. The topping? Delicious...Made for CameraLess Chef.