Tomato and mozzarella in filo pastry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Layers of filo pastry | |
| 2 | ounces | Melted butter |
| 1 | tablespoon | Onion; chopped |
| 1 | teaspoon | Garlic; chopped |
| Seasoning to taste | ||
| 1 | cup | Chopped plum tomatoes |
| 1 | Handful basil | |
| 1 | tablespoon | Tomato puree |
| Sliced tomato | ||
| 5 | smalls | Slic mozzarella cheese |
| Stoned black olives | ||
Directions
TOPPING
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.