Tomato Phyllo Pie Food

TOMATO & FETA PHYLLO TART

Steps:

• Preheat the oven to 400 °F, 200 °C.
• Make the filling: Combine all of the filling ingredients in a bowl and mix them together. Taste and adjust seasoning if desired.
• Assemble the tart:
• Line a half sheet pan with parchment paper.
• Layer the phyllo sheets on top of the parchment and drizzle melted butter between each sheet.
• Spread the filling on top of the final sheet of phyllo making sure to leave a border. About 1 and ½ inches.
• Top with the bell peppers.
• Combine the olive oil with some salt and mix together. Brush the peppers with the oil.
• Top with tomato slices and brush them with the oil.
• Sprinkle some dried oregano over the tomatoes.
• Fold the sides of the phyllo over to create a border.
• Brush with the remaining melted butter and sprinkle the border with some sesame seeds.
• Bake on the center rack of the oven for 45-50 minutes or until golden.
• Set aside to cool for 10 minutes and serve.

TOMATO TART WITH FILLO AND FETA CREAM RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
• Add the feta, cream cheese, za'atar, dried oregano, and 2 tablespoons of milk to a food processor . Puree until smooth, adding an additional tablespoon or 2 of milk if needed to get a creamy, spreadable texture. Note that the mixture will be quite salty but it will also provide the seasoning for the pastry and tomatoes.
• On the prepared baking sheet, gently brush a layer of fillo pastry with the melted butter , top with another layer and repeat until all the layers are used.
• Spread the feta cheese mixture over the top layer of fillo, leaving about a 1 1/2-inch border on all sides.
• Spread the tomatoes on evenly over the feta mixture. Fold up the sides of the fillo to create a rectangular tart with an edge. Brush any exposed dough edges with some of the melted butter.
• Bake until the pastry is a light golden brown, 35 to 45 minutes. Top with the parsley and serve.

TOMATO PHYLLO PIE

Steps:

• Lightly grease a large baking sheet.
• Preheat oven to 375*F.
• Combine butter and garlic.
• Place 1 sheet of phyllo on pan and brush with butter/garlic mixture.
• Repeat with remaining phyllo and butter/garlic mixture.
• Sprinkle phyllo with mozzarella to within 2.5" of the edges.
• Top with sliced tomatoes.
• Sprinkle with feta and basil.
• Roll phyllo edges to form rim.
• Bake 20-25 minuntes, til phyllo is crisp and cheese is melted.
• NOTE: You can use any size phyllo sheets and adjust the ingredients accordingly.

TOMATO-ONION PHYLLO PIZZA

Steps:

• Preheat oven to 375°. Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps., Line bottom and sides of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake until edges are golden brown, 20-25 minutes.

TOMATO PHYLLO PIE

Steps:

• Lightly grease a large baking sheet. Preheat oven to 375 degrees.
• 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 and basil. Roll phyllo edges to form a rim around tomatoes.
• Bake 20 to 25 minutes, until phyllo is crisp and cheese is melted.

TOMATO PHYLLO PIE

Steps:

• Lightly grease a large baking sheet. Preheat oven to 375°F
• 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.