Tomato Phyllo Pie
Served with a salad, this fresh, simple tart makes a great vegetarian meal. You can use any size phyllo sheets and adjust the toppings accordingly. We used 14-by-18 inch sheets and rolled the rim making a 9-by-13-inch tart
1/4 cup butter, melted
2 cloves garlic, crushed
8 sheets phyllo
1 cup shredded mozzarella
3 medium red and orange tomatoes, sliced thin
4 ounces crumbled feta cheese
1/3 cup chopped fresh basil
Lightly greese a large baking sheet.
Preheat oven to 375ºF.
Combine butter and garlic.
Place 1 phyllo sheet on pan.
Brush with butter mixture.
Repeat with remaining phyllo sheets and butter mixture.
Sprinkle phyllo with mozzarella to within 2 1/2 inches of the edges, top with sliced tomatoes.
Sprinkle with feta cheese and basil.
Roll phyllo edges to form rim.
Bake 20 to 25 minutes, until phyllo is crisp and cheese is melted.
Posted by jea MN
This recipe was found in a weekly "magazine" that is in our paper, Relish. I don't know more as I was given it to make for dinner group.
We all really liked it. I made 2 as my phyllo sheets were only 9 x 13. I used parchment paper on the baking sheet. On the second tart, I made sure to butter the edges of each sheet very well and I rolled the edges before putting the toppings on. I only used one tomato for the two tarts since the phyllo sheets were smaller then those used in the recipe. I think this would taste even better with fresh tomatoes in season. I only found red. I think you could used minced garlic. Easy to make and very good to eat.