adapted from Sunset Magazine
**Cut tomatoes very thin so juice evaporates while baking, or dough will be soggy.**
Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray. Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tablespoon of Parmesan. Repeat layering 5 more times (with filo, butter and Parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tablespoon Parmesan.
Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.
Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1405g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1215 (67%)|
|Amt Per Serving||% DV|
|Total Fat 135g||180 %|
|Saturated Fat 82.7g||414 %|
|Monounsaturated Fat 36.9g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 389.4mg||120 %|
|Sodium 2429.5mg||84 %|
|Potassium 2608.6mg||69 %|
|Total Carbohydrate 86.6g||25 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 73.3g|
|Protein 70.3g||100 %|
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Calories per serving: 1805
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