Tomato Phyllo Pie

Tomato Phyllo Pie
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 25 mins
  • Cook: 20 mins

You can use any size phyllo sheets and adjust the toppings accordingly. We used 14-by-18-inch sheets and rolled the rim making a 9-by-13-inch tart.


1/4cup butter, melted
2-- garlic cloves, crushed
8-- phyllo sheets
1cup shredded mozzarella
3-- medium red and orange tomatoes, sliced
4ounces crumbled feta cheese
1/3cup chopped fresh basil


  1. Lightly grease a large baking sheet. Preheat oven to 375F.
  2. Combine butter and garlic. Place 1 phyllo sheet on pan. Brush with butter mixture. Repeat with remaining phyllo sheets and butter mixture.
  3. Sprinkle phyllo with mozzarella to within 2 1/2 inches of the edges, top with sliced tomatoes. Sprinkle with feta cheese and basil. Roll phyllo edges to form rim. Bake 20 to 25 minutes, until phyllo is crisp and cheese is melted.

Nutritional Info *per serving

  • Calories 260
  • Glycemic Load 0
  • Fat 18g
  • Saturated Fat 11g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 50mg
  • Sodium 530mg
  • Potassium 190mg
  • Carbohydrate 17g
  • Fiber 1g
  • Sugars 2g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 15%
  • Calcium 20%
  • Iron 8%