Recipe by Elly in Canada
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!
Top Review by Irmgard
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!
- 3 sheets phyllo pastry, thawed
- 1⁄4 cup butter, melted
- 1⁄3 cup Dijon mustard
- 3 ounces mozzarella cheese, thinly sliced
- 3 ounces Fontina cheese, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1 large garlic clove, minced
- 2 tablespoons fresh oregano, freshly chopped
- 1 tablespoon fresh chives, freshly chopped
- 1 tablespoon fresh parsley, freshly chopped
- 2 tablespoons olive oil
- sea salt
- fresh ground pepper
Directions See How It's Made
- Preheat oven to 350°F.
- Note: remember to keep the phyllo pastry covered with a damp towel when not using as it dries and becomes brittle in minutes.
- Cut the sheets of phyllo in half cross-wise.
- 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.
- Gently place the layered phyllo sheets on a cookie pan and fold any rough edges under.
- Layer the cheeses on the phyllo base, then layer the tomatoes on, overlapping them slightly.
- Mix the oil, garlic and herbs in a small bowl then drizzle over the pie.
- Season to taste with salt and pepper. Bake for 35-40 minutes, until golden.
- 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!