Full disclosure: The thought of making anything with phyllo made me nervous. The thin sheets seem so delicate, so easy to tear and mess up. I felt it was something to leave to the true bakers and cooks.
But when I came across a simple recipe for tomato pie, I had to give it a try. I had a container full of grape tomatoes that were quickly going bad. There was no way I was going to let my fear of phyllo prevent me from using them up.
- Phyllo pastry
- 1 quart grape tomatoes (sliced or quartered)
- ½ cup cottage cheese
- 1 cup mozzarella cheese (shredded)
- 1 clove garlic (minced)
- Salt, pepper
- Dijon mustard
- Butter (melted)
- Preheat oven to 375°
- Grease pie plate
- Place layer of phyllo
- Brush with melted butter and dot with mustard
- Place second layer of phyllo at an angle to the first
- Repeat butter and mustard step
- Continue for five or six layers
- Add tomatoes
- Sprinkle garlic on top
- Dot with cottage cheese
- Add mozzarella cheese
- Fold phyllo corners over top
- Brush with butter or olive oil
- Bake for 30-40 minutes
- Let set before serving
I was surprised with how well it turned out. It looked and tasted great. And working with phyllo wasn’t half as terrifying as I imagined! We ate the pie with mixed greens tossed with olive oil and lemon juice. The prosciutto wasn’t necessary. But really, who can refuse?
I got this recipe out of a newsletter for farmers in Nova Scotia. Unfortunately, I don’t remember the name.