Brush a 15 x 10 inch baking pan (cookie sheet) with some of the melted butter. Lay a sheet of phyllo in the pan, folding edges in to fit. (keep remaining dough covered with waxed paper to avoid drying out). Brush dough with melted butter and sprinkle with 1 tbsp. parmesan cheese. Repeat layers five times folding edges for each layer. Top with remaining dough, folding edges to fit pan; brush with remaining butter. Sprinke with mozzarella or parmesan cheese: arrange onion and tomatoes over the cheese overlapping each other, sprinkle with oregano, thyme, salt and pepper and remaining parmesan.

Bake at 375 for 20 to 25 minutes or until edges are golden brown.

Slice and serve warm.

Yield 28 slices