- 6 layers of phyllo dough
- 1/2 cup sliced, pitted black olives
- 1 stick butter, melted
- 3 ripe tomatoes, thinly sliced
- 2 cups caramelized sliced onions
- 3/4 cup grated Parmesan cheese
Butter a baking sheet with a brush. Lay down one layer of dough and brush with butter. Repeat process until all dough is layered and buttered. Fold in sides of rectangle to form a crust. Top with onions, olives, tomatoes and cheese. Bake at 375 for 30 minutes or until phyllo crust is golden brown.