Tomato And Mozzarella In Filo Pastry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dilly, Dines, Out | 1 | Servings | |
INGREDIENTS
| 5 | Layers of filo pastry | |
| 2 | oz | Melted butter |
| 1 | T | Onion, chopped |
| 1 | t | Garlic, chopped |
| Seasoning to taste | ||
| 1 | c | Chopped plum tomatoes |
| 1 | Handful basil | |
| 1 | T | Tomato puree |
| Sliced tomato | ||
| 5 | Slic mozzarella cheese | |
| Stoned black olives |
INSTRUCTIONS
Alternate layers of filo and butter are shaped inside a small ovenproof dish and baked for ten minutes in a medium oven. Take the baked filo out and that is your case for the filling. Fry all the filling ingredients together for two minutes with a little olive oil and spoon into the filo case. Topping Place alternate layers of tomato and cheese on top of the filling. Then fry the olives with a little basil in olive oil and pour over as a final aromatic touch. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 494
Calories From Fat: 410
Total Fat: 46.6g
Cholesterol: 121.9mg
Sodium: 677.2mg
Potassium: 920.4mg
Carbohydrates: 20.6g
Fiber: 4.9g
Sugar: 11.6g
Protein: 4.4g