Tomato Phyllo Pie
Bursting with Mediterranean flavors, this Tomato Phyllo Pie is a show-stopping combination of delicate layers of golden, flaky phyllo dough and the vibrant freshness of ripe tomatoes. Enhanced with a medley of crumbled feta, gooey mozzarella, and fragrant basil, each bite is a perfect harmony of creamy, cheesy richness and herbaceous zest. The phyllo crust creates a delightful crunch, while the juicy tomatoes maintain their freshness with a touch of Italian seasoning. This effortlessly elegant dish is perfect for summertime gatherings, brunches, or as a stunning vegetarian entrée. Ready in just an hour, it’s a surefire way to impress your guests while savoring bold, comforting flavors.
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Recipe Information
Ingredients
- 4 medium ripe tomatoes
- 8 sheets phyllo dough sheets
- 0.5 cup fresh basil
- 0.5 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup unsalted butter
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Slice the tomatoes into 1/4-inch thick rounds. Lay them on a paper towel-lined tray, sprinkle with 1/2 teaspoon of salt, and let them sit for 10 minutes to draw out excess moisture. Pat them dry with paper towels.
Melt the unsalted butter in a small saucepan or microwave. Set aside.
Finely chop the garlic cloves and fresh basil.
Lightly grease a 9-inch pie dish or tart pan with olive oil.
Carefully lay one sheet of phyllo dough over the pie dish, allowing excess to hang over the edges. Brush the sheet gently with melted butter. Repeat this process, layering and buttering each sheet, until you’ve used all 8 sheets. Rotate each sheet slightly as you layer to cover all edges of the dish evenly.
In a small mixing bowl, combine the crumbled feta cheese, shredded mozzarella, garlic, 1/4 teaspoon of black pepper, and Italian seasoning. Mix well.
Spread half of the cheese mixture over the phyllo base. Arrange half of the tomato slices on top, then sprinkle half of the chopped basil. Repeat this layering process with the remaining cheese, tomatoes, and basil.
Drizzle the top with 2 tablespoons of olive oil, and sprinkle lightly with additional black pepper, if desired.
Fold the overhanging phyllo dough toward the center of the pie, creating a rustic edge. Brush the folded phyllo with any remaining melted butter.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crisp.
Remove from the oven and let rest for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 5059 mg | 220% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 12.8 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1117 mg | 86% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1339 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
