Tomato Phyllo Appetizer Recipe

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.