Make the most of your beautiful summer tomatoes and herbs with this “Oh, so delicious” pie!
- 10 sheets Athens® Phyllo Dough (9” x 14”), thawed
- 4 medium tomatoes
- 1 cup fresh basil leaves, loosely packed
- 4 cloves garlic
- ½ tablespoon fresh thyme leaves
- ½ cup Parmigiano Reggiano cheese (or other hard cheese), grated, divided
- 3 tablespoons olive oil
- 1 ½ cups mozzarella, shredded, divided
- ½ cup mayonnaise
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375ºF.
Cut tomatoes into wedges and drain on paper towels. Pulse basil and garlic in a food processor, until finely chopped, set aside. In a small bowl, combine thyme and 1 ½ tablespoons Parmigiano Reggiano.
Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Lightly brush 9” pie pan or quiche dish with olive oil. Place three sheets of phyllo in pan, gently pressing down and with excess evenly hanging over sides. Lightly brush with oil and sprinkle with some thyme mixture. Lay three more sheets of phyllo across the first three making a plus sign, brush with oil and sprinkle with some thyme mixture. Repeat procedure with two sheets diagonally and two sheets on opposite diagonal. The phyllo in the pan should now resemble spokes on a wheel. Fold in and roll up overhanging phyllo to make an edge around the rim of pie plate. Brush lightly with oil. Reroll unused phyllo sheets and follow storing instructions on package. Bake for 5-8 minutes or until the phyllo just starts to brown.
Remove from oven and evenly spread bottom of pie pan with ½ cup mozzarella. Arrange tomato wedges on top of melting mozzarella. Sprinkle with basil mixture. In a medium bowl combine mayonnaise, 1 cup mozzarella, remaining Parmigiano Reggiano, salt and pepper. Gently spoon mixture evenly on top.
Bake 35-40 minutes or until pie starts to turn golden. Let rest 10-15 minutes before slicing.
Serving size: 1 piece (139g), Amount per serving: Calories 280, Total Fat – 22g, Saturated fat – 6g, Trans Fat – 0g, Cholesterol – 25mg, Sodium – 390 mg, Total Carbohydrate – 14g, Dietary Fiber – 1g, Sugars – 3g, Protein –8g, Vitamin D – 0%, Calcium 15%, Iron 6%, Potassium – 2%,