Tomato Phyllo Pie

READY IN: 50mins
Recipe by CIndytc

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.

Top Review by Cadillacgirl

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!

Ingredients Nutrition

Directions

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

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