Vine Tomatoes on filo crust


Tomatoes are in season and locally grown spring onions are very cheap in the market at the moment. I am using the Greek filo pastry given to me by Mrs Rallis earlier this week when she came to record a programme with her daughter Nina Maria who made the most wonderful dessert that I will be sharing with you later this week. But for today this is the recipe for our delicious and light supper tonight.

When we lived in Cyprus I used filo very often in all sorts of ways and discovered
that you do not really need all that fat and butter which people associate with the preparation of filo. A light brushing of olive oil to the top layer for this dish does the trick.

You will need:

I packet filo pastry
4 vine tomatoes
1 Spring onion
A good Olive oil
Salt and Freshly Ground Pepper
Parsley and i also used fresh oregano

And here is the photo pre oven.


Wipe an ovenproof dish with some olive oil. Open the packet of filo pastry. Take out a layer at a time and scrunch it up loosely. Place on the dish. Repeat with a sheet at a time until you cover up the dish. Lightly brush the top with olive oil. Slice the tomatoes neatly and overlap on top of the pastry keeping the edges exposed. When you have covered up the dish, sprinkle the spring onions on top. Sprinkle some chopped parsley and fresh oregano. Bake in a preheated oven 180C for 10 minutes or until the pastry turns golden. Watch it as it burns easily.


13 responses to “Vine Tomatoes on filo crust”

  1. YAAAAAAAAAAAAAAAaaaaarrrrrmm !!! Just perfect, Lea – with good tomatoes, of course.
    So if all the filo sheets are scrunched, how do you brush oil on the top one ? – wouldn’t you just get it on the tips, so to speak …?

  2. Every filo dish you make is not only beautiful to look at, but so brilliantly presented with quality, fresh ingredients. Here, the well ripped tomatoes off the vine sprinkled with spring onions is perfect for the season and as you said, a light but flavorful supper. Mrs Rallis will be pleased how her filo was used.

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