| | Directions | | Brush a 15-in. x 10-in. x 1-in. baking pan with some of the melted butter. Lay a sheet of phyllo in pan, folding edges in to fit (keep remaining dough covered with waxed paper to avoid drying out). Brush dough with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers five (if you use 7 sheets) to eight times (if you use 10 sheets), folding edges for each layer. Top with remaining dough, folding edges to fit pan; brush with remaining butter. Sprinkle with mozzarella cheese and garlic; arrange onion and tomatoes over the cheese. Sprinkle with the oregano, thyme, salt, pepper and remaining Parmesan. Bake at 400° for 18 to 22 minutes or until edges are golden brown. Yield: 28 slices. |
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| Ingredients | | - |  | 5 tablespoons butter, melted |
| - | | 7 - 10 sheets phyllo dough |
| - | | 7 tablespoons Parmesan cheese, divided |
| - | | 1 cup shredded mozzarella cheese |
| - | | 1 cup thinly sliced onion |
| - | | 2 cloves garlic, minced |
| - | | 7 plum tomatoes (1-1/4 pounds), sliced |
| - | | 1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
| - | | 1 teaspoon minced, fresh thyme or 1/4 teaspoon dried thyme |
| - | | salt and pepper to taste |
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