Yield: 20 3-inch squares

Sunset July 2007

Fantastic summer appetizer that is worth the effort.

• 7sheets filo dough, thawed
• 5TBS unsalted butter, melted
• 7TBS grated Parmesan cheese, divided
• 1cup very thinly sliced onion
• 1cup shredded mozzarella cheese
• 8roma tomatoes, sliced 1/8 inch
• 1TBS fresh thyme leaves
• salt and freshly ground pepper

Preheat oven to 375°F.

Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil).

Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle allover with 1 TBS Parmesan. Repeat layering 5 more times (with filo, butter, and Parmesan, pressing each sheet firmly so it sticks to the sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 TBS 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.