Fillo Factory has offered organic fillo, organic spelt and organic whole wheat fillo for years. Even before people were looking for these alternatives. Our organic fillo doughs are easy to use and can be substituted for regular fillo in any recipe
Pictures of before and after it goes in the oven.
8 sheets FILLO FACTORY FILLO DOUGH
2 pounds tomatoes, sliced thin
5 tablespoons unsalted butter, melted
1 tablespoon each of fresh basil
6 ounces freshly grated parmesan cheese
oregano, and thyme or one tablespoon of italian seasoning
1 1/2 cups of coarsely shredded mozzarella cheese
1 cup thinly sliced red onion
Important: Before proceeding, read thawing instructions and handling tips.
Preheat oven to 375°F. Place fillo on wax paper and cover with a kitchen towel to prevent drying out.
Brush a large baking sheet 12″ x 17″ with a thin coating of melted butter. Place one sheet of fillo on the buttered baking sheet and lightly brush the top of the fillo with butter. Sprinkle two heaping tablespoons of the parmesan cheese on top of the butter. Place another sheet of fillo on top. Butter the fillo, sprinkle the parmesan cheese, and layer the remaining fillo sheets in the same way, reserving two heaping tablespoons of parmesan cheese for the top. Sprinkle top sheet of fillo with mozzarella cheese.
Sprinkle red onion evenly over the cheese. Arrange tomatoes in a single layer over the red onion. Sprinkle the fresh herbs and the remaining parmesan cheese on top of the pizza.
Bake until fillo turns golden brown and cheese melts, about 25 minutes. Note: When tomatoes are out of season, substitute with slices of sauteed red and green peppers.
Something for our gluten free friends
