Ingredients
5 tablespoons butter, melted14 sheets phyllo dough (14x9 in.)7 tablespoons grated Parmesan cheese, divided1 cup shredded part-skim mozzarella cheese1 cup thinly sliced onion1 pound plum tomatoes, sliced1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1 teaspoon minced fresh thyme or 1/4 teaspoon dried thymeSalt and pepper to taste
Preparation
Preheat oven to 375°. Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps.
Line bottom and sides of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.)
Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake until edges are golden brown, 20-25 minutes.
