Ingredients
Ingredients
- 7 Sheets Phyllo Pastry
- 1/2 Cup Butter
- 1/2 Cup Parmesan Cheese
- 1 1/2 Cups Mozzarella Cheese
- 1 Cup Onion Cooking
- 4 Cups Roma Tomatoes
- 1 Tsp Oregano
- - - Salt
- - - Black Pepper
- - - Thyme
- - - Rosemary
Directions
Directions
Put phyllo in the refrigerator overnight and then let sit at room temperature for 1 hour. Be sure to cover with plastic wrap and a damp towel so it won't dry out. Place the first sheet of phyllo on the baking sheet and brush with butter (or spray). Sprinkle with 1 tablespoon Parmesan. Repeat until all sheets (or pieces) are used. Press firmly so the layers will stick together. Sprinkle the top sheet with mozzarella and onions. Arrange tomato slices on top. Season with oregano, salt and pepper. Bake for 20 to 25 minutes or until edges are golden at 375 F. Decorate with herbs and cut into squares. Add Salt, pepper, thyme and rosemary to taste
Nutrition
Per serving · 12 servingsCalories
210
Fat
14 g
Saturated fat
8 g
Carbohydrates
16 g
Sugar
3 g
Fiber
2 g
Protein
6 g
Sodium
250 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 7 Sheets Phyllo Pastry
- 1/2 Cup Butter
- 1/2 Cup Parmesan Cheese
- 1 1/2 Cups Mozzarella Cheese
- 1 Cup Onion Cooking
- 4 Cups Roma Tomatoes
- 1 Tsp Oregano
- - - Salt
- - - Black Pepper
- - - Thyme
- - - Rosemary
