Tomato Phyllo Pie

Experience a delightful twist on a Southern classic with this Tomato Phyllo Pie, where juicy, vine-ripened tomatoes are nestled between layers of creamy, cheesy goodness and encased in crispy, buttery phyllo dough. Each bite offers a perfect balance of rich flavors and textures, making it an irresistible addition to any meal.

Course Appetizer, Side Dish

Cuisine American

Keyword Tomato Phyllo Pie

Prep Time 45

Cook Time 45

Resting Time 15

Servings servings

Calories 312kcal

Author Bon Appeteach

Ingredients

1 box Phyllo Dough
1 cup Butter melted
6 medium Tomatoes 1/4 inch slices
Salt (for the tomatoes)

Filling

2 cups Cheddar Cheese grated
2 cups Mozzarella Cheese grated
1 cup Parmesan Cheese grated
1 bunch Green Onions sliced thin
1/4 cup Fresh Parlsey minced
1/2 cup Light Mayo or regular mayo
1/2 cup Sour Cream
1 tsp Black Pepper

Instructions

Preparing the Tomatoes:

Slice the Tomatoes: Cut the tomatoes into even 1/4 inch thick slices.
Remove Excess Moisture: Lay the tomato slices on a large cookie sheet lined with paper towels. Sprinkle with salt and let them sit for 30-35 minutes to draw out excess moisture.
Pat Dry: After the tomatoes have released their juices, pat them dry with more paper towels to ensure your pie doesn’t get soggy.

Cheese Filling:

In a medium bowl, combine the grated cheddar cheese, grated mozzarella cheese, grated parmesan cheese, light mayonnaise, sour cream, finely chopped green onions, minced parsley, and black pepper. Set it aside.

Assembly:

Lightly brush the 9x13 inch pan in a light layer of melted butter. Add the first sheet of phyllo to the base of the pan.
Add another layer of melted butter over the top and then another phyllo sheet. Repeat this process until all of the sheets from the first roll of phyllo (about 12) are used to build the first layer.
Next, add an even layer with the tomatoes (make sure they have been patted dry before adding) across the phyllo.
Use a spoon to dot the half the cheese mixture over the first layer of tomatoes. Then add the second layer of tomatoes and the final layer of dotted cheese mixture across the top.
Begin adding the top layer of phyllo by placing a sheet over the tomato cheese mixture. Add a layer of melted butter and repeat the same process of layering the phyllo until a few sheets are left.
The last few sheets of phyllo and be slightly layered and crinkled over the top. Then coat in a thin layer of melted butter to set it all in place.

Baking:

Preheat the oven to 375 F.
Bake the tomato phyllo pie for 45 minutes or until golden brown fully on top and heated through.
Remove from the oven and let it rest and fully set up, about 15 minutes. This will make it much easier to serve.
Slice into squares and serve warm and enjoy.

Notes

Work Quickly with Phyllo: Phyllo dough dries out fast, so keep it covered with a slightly damp towel and work quickly.

Nutrition