Tomato Onion Phyllo Pizza
These are delicious and have always gone quickly when I have prepared them.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 14
appetizers
bake
kid friendly
american
cheese
snack
spring
soy sauce
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper to taste
- 5 tb butter melted
- 7 tbsp parmesan cheese divided
- 1 cup onion thinly sliced
- 1 1/2 tsp oregano dried
- 7 sheets phyllo dough
- 1 cup cheese shredded mozzarella or parmesan
- 7 plum tomatoes sliced
- 1/4 tsp thyme dried
- Carbohydrate 4.60747440476191 g
- Cholesterol 28.3219732142857 mg
- Fat 10.1675928571429 g
- Fiber 0.926985149724143 g
- Protein 5.37478541666667 g
- Saturated Fat 6.28264308928571 g
- Serving Size 1 1 Serving (93g)
- Sodium 198.376526785714 mg
- Sugar 3.68048925503777 g
- Trans Fat 0.643260327380955 g
- Calories 129 calories
Brush a 15 x 10 inch baking pan (cookie sheet) with some of the melted butter. Lay a sheet of phyllo in the pan, folding edges in to fit. (keep remaining dough covered with waxed paper to avoid drying out). Brush dough with melted butter and sprinkle with 1 tbsp. parmesan cheese. Repeat layers five times folding edges for each layer. Top with remaining dough, folding edges to fit pan; brush with remaining butter. Sprinke with mozzarella or parmesan cheese: arrange onion and tomatoes over the cheese overlapping each other, sprinkle with oregano, thyme, salt and pepper and remaining parmesan. Bake at 375 for 20 to 25 minutes or until edges are golden brown. Slice and serve warm. Yield 28 slices
