Tomatofetagreekyogurtphyllotart Recipes

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TOMATO FETA PHYLLO TART



Tomato Feta Phyllo Tart image

This is my version of a recipe that I read in Cooking Light. I have a square foot garden and this was a great year for my Russian Krim heirloom tomatoes. This is a very large beefy tomato with smaller seed pockets. If you use a regular hot house tomato, slice and place them between a few sheets of paper towel to soak up some of the juice. Romas are a good option. Olives would also be a nice addition. Great with a side salad for a light summer supper or as an appetizer.

Provided by MacChef

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup part-skim mozzarella cheese, shredded
1 (5 ounce) container reduced-fat feta cheese, crumbled
1/3 cup parmesan cheese, grated
2 teaspoons dried oregano
1/4 teaspoon salt (optional)
1/2 teaspoon ground black pepper
15 sheets phyllo dough, frozen and thawed
olive oil flavored cooking spray
2 -3 tomatoes, sliced
2 green onions, thinly sliced
1/4 fresh basil, torn

Steps:

  • Combine first 6 ingredients in a bowl.
  • On a baking sheet, place 1 sheet of phyllo and spray with cooking spray. Keep others under damp paper towels as not to dry out. Repeat that process until you have 5 sheets coated with cooking spray and stacked on top of each other. Sprinkle first layer with one quarter of the cheese mixture.
  • Repeat that process again for a second layer of dough, topping with one quarter of the cheese mixture.
  • Repeat the dough process using remainder of the dough sheets, sprinkle with the half of the remaining cheese mixture. Top with tomatoes and onions leaving about a 1 inch border and sprinkle last of cheese mixture on the top. Bake at 375 degrees for 20 minutes.
  • Remove from pan to a cooling rack so the bottom won't sweat, for about 5 minutes. Cut into square and enjoy!

Nutrition Facts : Calories 272.4, Fat 10.6, SaturatedFat 5.5, Cholesterol 29.1, Sodium 551.2, Carbohydrate 28.6, Fiber 1.7, Sugar 1.8, Protein 15.2

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