Tomato And Mozzarella in Filo Pastry

Categories: Dilly, Dines, Out
Yield: 1 servings

5 Layers of filo pastry
2 oz Melted butter
1 tb Onion; chopped
1 ts Garlic; chopped
Seasoning to taste
1 c Chopped plum tomatoes
1 Handful basil
1 tb Tomato puree

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Sliced tomato
5 sm Slic mozzarella cheese
Stoned black olives

Alternate layers of filo and butter are shaped inside a small ovenproof
dish and baked for ten minutes in a medium oven.

Take the baked filo out and that is your case for the filling.

Fry all the filling ingredients together for two minutes with a little
olive oil and spoon into the filo case.

Topping:

Place alternate layers of tomato and cheese on top of the filling. Then fry
the olives with a little basil in olive oil and pour over as a final
aromatic touch.

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