I am so delighted to share this new recipe and a favorite one here. If you have never worked with Phyllo dough do not become intimidated, it is easy to work with when you have done it a few times. To start with you’ll need 16 sheets of Phyllo Dough (thawed), 1/2- stick sweet cream butter, melted, a cooking/basting brush.
Using a deep dish pie plate (9″) butter or spray the dish. On a clean work surface stack the Phyllo dough on top of one another. Add once sheet Phyllo dough to pie plate-butter it well, stagger the next sheet of Phyllo dough and butter, repeat with each sheet. (You can butter the sheets before or after placing in pie plate-I prefer after).
In a mixing bowl add your favorite shredded cheeses – it can be any you love from feta, blue cheese, Gruyere, mozzarella, reggiano parm/romano, swiss, etc. 1-1/2 cups. Add 1/4 cup light cream, one teaspoon oregano-basil-parsley-tarragon-black pepper, you can add as many as you like. Slice 2 ripe tomatoes.
Pop the Phyllo dough into the hot oven 400 F first before filling with the cheese/cream mixture for 6 minutes. Remove from oven add mixing bowl ingredients and sliced tomatoes on top and bake for 8 additional minutes, garnish with fresh parsley.
Often this is made for Sunday Brunch and its just delicious and easy to prepare! I hope you enjoy this new recipe.
Cheryl “Cheffie Cooks” Wiser.