No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (154g) Recipe makes 6 servings The following items or measurements are not included below: reduced-fat feta cheese 1/4 fresh basil
Calories 272
Calories from Fat 95		(34%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 29mg		9%
Sodium 551mg		22%
Potassium 192mg		5%
Total Carbohydrate 28.6g		9%
	Dietary Fiber 1.7g	6%
	Sugars 1.8g
Protein 15.2g		30%
detailed view... how is this calculated?

Tomato Feta Phyllo Tart

Recipe #379661 | 40 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: MacChef
Jun 30, 2009

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.

SERVES 6 (change servings and units)

Ingredients

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

Directions

1
Combine first 6 ingredients in a bowl.
2
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.
3
Repeat that process again for a second layer of dough, topping with one quarter of the cheese mixture.
4
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.
5
Remove from pan to a cooling rack so the bottom won't sweat, for about 5 minutes. Cut into square and enjoy!