Ingredients
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3 sheets phyllo pastry, thawed
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1/4 cup butter, melted
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1/3 cup Dijon mustard
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3 ounces mozzarella cheese, thinly sliced
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3 ounces Fontina cheese, thinly sliced
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2 medium tomatoes, thinly sliced
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2 tablespoons fresh oregano, freshly chopped
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1 tablespoon fresh chives, freshly chopped
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1 tablespoon fresh parsley, freshly chopped
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2 tablespoons olive oil
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sea salt
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1 large garlic clove, minced
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fresh ground pepper
Instructions
- Preheat oven to 350°F.
- Note: remember to keep the phyllo pastry covered with a damp towel when not using as it dries and becomes brittle in minutes.
- Cut the sheets of phyllo in half cross-wise.
- Working with half a sheet of phyllo at a time, brush one half with melted butter, then one with mustard and repeat until all layers are used and piled roughly on top of one another.
- Gently place the layered phyllo sheets on a cookie pan and fold any rough edges under.
- Layer the cheeses on the phyllo base, then layer the tomatoes on, overlapping them slightly.
- Mix the oil, garlic and herbs in a small bowl then drizzle over the pie.
- Season to taste with salt and pepper. Bake for 35-40 minutes, until golden.
- For a different pie try a few of your own additions such as thinly sliced mushrooms, sun-dried tomato slivers or even anchovies, and other favourite cheeses!