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    You are in: Home / Recipes / Tomato Phyllo Pie Recipe
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    Tomato Phyllo Pie

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    CIndytc's Note:

    I clipped this recipe out of our newspaper...I made it this weekend and it was easy and tasted wonderful...putting here for safe keeping. I only used red roma tomatoes as that is all I had.

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    Serves: 6



    Units: US | Metric


    1. 1
      Lightly grease a large baking sheet. Preheat oven to 375 degrees.
    2. 2
      Combine butter and garlic. Place 1 phyllo sheet on pan. Brush with butter mixture. Repeat with remaining phyllo sheets and butter mixture.
    3. 3
      Sprinkle phyllo with mozzarella to within 2 1/2 inches of the edges.
    4. 4
      Top with sliced tomatoes, sprinkle with feta and basil. Roll phyllo edges to form a rim around tomatoes.
    5. 5
      Bake 20 to 25 minutes, until phyllo is crisp and cheese is melted.

    Ratings & Reviews:

    • on March 21, 2013


      This was good, but I had a couple little problems... First, the seeds from the tomatoes made the middle of the pie a little soggy after it sat for a bit when it came out of the oven - I would remove the seeds, made using romas next time. Second, the fresh basil sprinkled on top got a little black. I think next time, I would just sprinkle it on when it comes out of the oven. Thanks for a delicious new way to use up a bumper crop of tomatoes! Made for PAC Fall 2012 UPDATE - used romas with seeds removed, dried basil in the oven and some fresh basil on top right when it came out of the oven and it is HEAVEN!

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    Nutritional Facts for Tomato Phyllo Pie

    Serving Size: 1 (138 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 265.6
    Calories from Fat 160
    Total Fat 17.7 g
    Saturated Fat 10.7 g
    Cholesterol 52.9 mg
    Sodium 534.2 mg
    Total Carbohydrate 17.3 g
    Dietary Fiber 1.2 g
    Sugars 2.7 g
    Protein 9.5 g

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