Tomato and Cheese Fillo Galette by Antoniou Fillo Pastry

Ingredients

• 10 sheets fillo pastry
• 100g (3.5 oz) butter, melted
• 200g (7 oz) ricotta cheese
• 100g (3.5 oz) mozzarella, shredded
• 3 large tomatoes, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
2. Lay out one sheet of fillo pastry, brush lightly with melted butter, and repeat with remaining sheets, stacking them to create a thick base
3. Spread the ricotta cheese in the center of the pastry stack, leaving a 2-inch border around the edges
4. Top the ricotta with the sliced tomatoes and sprinkle with shredded mozzarella, dried oregano, salt, and pepper
5. Fold the edges of the fillo pastry over the filling to create a rustic crust, brushing the exposed pastry with any remaining melted butter
6. Bake for 25-30 minutes, or until the fillo pastry is golden brown and the cheese is bubbling.
7. Remove from oven, drizzle with olive oil, and let cool for 5 minutes before slicing.