I call to God and the Lord saves me. Evening, morning and noon I cry out in distress and He hears my voice. Psalm 55:16-17
Phyllo dough has such a fun texture so I knew we would all love this. We ate this as a side dish with steaks and salad. You can cater it more to your taste if you like/don't like certain ingredients. It can also be cut into small pieces and served as appetizers.
5 T. butter, melted
14 sheets phyllo dough, thawed
7 T. grated Parmesan, divided
1 C. shredded mozzarella cheese
1 C. thinly sliced, onion
1 lb. plum tomatoes (about 5-6 tomatoes), sliced
1/2 tsp. dried oregano
1/4 tsp. dried thyme
salt & pepper to taste
Spray a 15 by 10 inch baking sheet with pam or line with parchment paper. Lay 2 phyllo sheets side by side on the pan (so that it is like one sheet covering the bottom of the pan). Keep remaining phyllo covered with a damp rag or plastic wrap to prevent it from drying out as you work.
Brush phyllo with butter and sprinkle with 1 T. Parmesan. Repeat layers with remaining dough. (dough, butter, Parm) Use the rest of the butter on the last layer. Sprinkle with mozzarella cheese; arrange onions and tomatoes over cheese. Sprinkle with oregano, thyme, salt and pepper and a little more Parm if desired.
Bake at 375 for 20-25 minutes or until edges are golden.
Serves 4-6 as a side dish or can cut into 2-3 dozen small appetizers.
Taste of Home
You can add more or less onions and tomatoes depending on your taste. Can be prepared earlier in the day, then covered with plastic wrap and kept in the fridge until ready to cook. Serve it right when it comes out of the oven. It can also be prepared, wrapped well, and frozen (uncooked) to use at a later date. If you are new to phyllo dough, a box comes with two packets of dough. You only need one to make this. Let it thaw in fridge overnight or put it on the counter if you plan on using it in an hour or so. To cut this dish, it works really well to cut it with kitchen shears/scissors.