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Ingredients
- 7 sheets filo dough, thawed
- 1/2 cup unsalted butter, melted
- 7 Tbsp. grated Parmesan cheese, divided
- 1 cup very thinly sliced red onion
- 1 cup shredded mozzarella cheese
- 8 Roma tomatoes, cut into 1/8-in.-thick slices
- 1 Tbsp. fresh thyme leaves
- Salt and freshly ground pepper
Preparation
Step 1
Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray. Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tablespoon of Parmesan. Repeat layering 5 more times (with filo, butter and Parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tablespoon Parmesan.
Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.
Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.