Ingredients
12 sheets phyllo dough
2 cans (14 oz each) chopped tomatoes
1 cup crumbled feta cheese
3 tbsp olive oil
1 tsp dried oregano
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley, chopped
Instructions
Preheat oven to 375°F (190°C)
Brush a 9×13-inch baking dish with 1 tbsp olive oil
Layer 6 phyllo sheets, overlapping slightly
Brush with 1 tbsp olive oil
Repeat with remaining 6 phyllo sheets and 1 tbsp olive oil
In a bowl, mix tomatoes, feta, garlic, oregano, salt, and pepper
Spread mixture evenly over phyllo
Bake 30 minutes until golden and bubbly
Let cool slightly before slicing
Notes
Use room-temperature feta for smoother melting
Optional: Add kalamata olives or spinach for extra flavor
Store leftovers in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 30
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/4 of recipe)
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg