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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is my version of a recipe that I read in Cooking Light. I have a square foot garden and this was a great year for my Russian Krim heirloom tomatoes. This is a very large beefy tomato with smaller seed pockets. If you use a regular hot house tomato, slice and place them between a few sheets of paper towel to soak up some of the juice. Romas are a good option. Olives would also be a nice addition. Great with a side salad for a light summer supper or as an appetizer. Ingredients:
1 cup part-skim mozzarella cheese, shredded |
1 (5 ounce) container reduced-fat feta cheese, crumbled |
1/3 cup parmesan cheese, grated |
2 teaspoons dried oregano |
1/4 teaspoon salt (optional) |
1/2 teaspoon ground black pepper |
15 sheets phyllo dough, frozen and thawed |
olive oil flavored cooking spray |
2 -3 tomatoes, sliced |
2 green onions, thinly sliced |
1/4 fresh basil, torn |
Directions:
1. Combine first 6 ingredients in a bowl.
2. On a baking sheet, place 1 sheet of phyllo and spray with cooking spray. Keep others under damp paper towels as not to dry out. Repeat that process until you have 5 sheets coated with cooking spray and stacked on top of each other. Sprinkle first layer with one quarter of the cheese mixture.
3. Repeat that process again for a second layer of dough, topping with one quarter of the cheese mixture.
4. Repeat the dough process using remainder of the dough sheets, sprinkle with the half of the remaining cheese mixture. Top with tomatoes and onions leaving about a 1 inch border and sprinkle last of cheese mixture on the top. Bake at 375 degrees for 20 minutes.
5. Remove from pan to a cooling rack so the bottom won't sweat, for about 5 minutes. Cut into square and enjoy!
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