Description
This Tomato Phyllo Pie is a flaky, savory dish bursting with roasted cherry tomatoes, creamy cheeses, and fresh herbs, all layered between golden sheets of crispy phyllo dough. It’s a perfect centerpiece for brunch or a light dinner.
Ingredients
Scale
- 1 package (16 oz) phyllo dough, thawed
- 3 cups cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 2 large eggs
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/2 cup olive oil, divided
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F and grease a 9×13 inch baking dish with olive oil.
- In a bowl, mix ricotta, feta, eggs, garlic, and basil. Season with salt and pepper.
- Layer 8 phyllo sheets in the baking dish, brushing each with olive oil.
- Spread the cheese mixture evenly over the base.
- Top with halved cherry tomatoes, cut-side up.
- Add 6 more phyllo sheets on top, brushing each with oil. Tuck in the edges and brush the top generously.
- Bake for 35–40 minutes, or until golden and crisp.
- Let rest for 10–15 minutes before slicing and serving.
Notes
- Keep phyllo covered with a damp towel while working to prevent drying out.
- Drain tomatoes slightly before use to avoid sogginess.
- Resting the pie before slicing helps the filling set and keeps the layers crisp.
- Great served warm, room temp, or cold.