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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 20 |
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Directions: Brush a 15-inch x 10-inch x 1-inch baking pan with some of the melted butter. Lay a sheet of phyllo in pan, folding edges in to fit. (Keep
remaining dough covered with waxed paper to avoid drying out.) Brush dough with butter and sprinkle with 1 tablespoon Parmesan cheese.
Repeat layers 5 times, folding edges for each layer.
Top with final sheet, folding edges to fit pan; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes
over the cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan. Bake at 375 for 20-25 minutes or until edges are golden brown.
Ingredients:
5 Tablespoon(s) melted butter or margarine
7 sheets (18 x 14 inch) phyllo dough
7 Tablespoon(s) grated, divided parmesan cheese
1 Cup(s) shredded mozzarella cheese
1 Cup(s) thinly sliced onion
7 sliced plum tomatoes
1 1/2 Teaspoon(s) fresh oregano, minced, or tsp dried
1 Teaspoon(s) dried minced or tsp fresh thyme
1 Teaspoon(s) salt
1 Teaspoon(s) pepper |
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