When working with phyllo, remember to allow time for it to thaw and, when unrolled, keep it covered with a damp tea towel to prevent it from drying out.
makes 10 servings
- 5 tbsp. (75 mL) butter, melted, warm
- 7 sheets of phyllo, 17" x 12" (43 x 30 cm) each, with a piece of waxed paper on top and bottom of stack
- 1/2 cup (125 mL) parmesan cheese, grated
- 1 cup (250 mL) mozzarella cheese, shredded
- 1 cup (250 mL) onion, very thinly sliced
- 2 lb. (900 g) tomatoes (about 5), cut into 1/4" (6 mm) slices
- 1/2 tsp. (2 mL) dried oregano, crumbled
- 1/2 tsp. (2 mL) dried basil, crumbled
- 1/2 tsp. (2 mL) dried thyme, crumbled
- 1/4 cup (60 mL) olive oil
Preheat oven to 375°F (190°C). Lightly brush a baking sheet with some butter, lay one sheet of phyllo on baking sheet and brush lightly with more butter. Sprinkle phyllo with some parmesan, place another sheet of phyllo on top and press down firmly so it adheres to bottom layer.
Repeat with remaining phyllo-brush with butter and sprinkle with parmesan, reserving 1 tbsp. (15 mL). When all phyllo is used, sprinkle top with mozzarella, spread onion evenly over cheese, then arrange tomatoes in a single layer over the surface.
Sprinkle with remaining parmesan. Scatter herbs all over, and add a little salt and pepper if desired.
Drizzle with oil and bake for 30 to 35 minutes or until edges are golden and crisp. Remove from oven and let sit for 10 minutes before cutting into squares.