Tomato Turnovers Recipe

Name: Tomato Turnovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (14 x 9-inch) sheets frozen phyllo dough, thawed; 1/4 cup olive oil, divided; 2 tablespoons grated Parmigiano-Reggiano cheese; 1 teaspoon freshly ground black pepper; 1 cup multicolored grape tomatoes, quartered lengthwise; 1/4 cup thinly sliced shallots; 2 tablespoons chopped fresh basil; 1 teaspoon chopped fresh thyme; 1/4 teaspoon kosher salt; 1.5 ounces aged fontina cheese, grated; Cooking spray

Servings: persons

8 (14 x 9-inch) sheets frozen phyllo dough, thawed
1/4 cup olive oil, divided
2 tablespoons grated Parmigiano-Reggiano cheese
1 teaspoon freshly ground black pepper
1 cup multicolored grape tomatoes, quartered lengthwise
1/4 cup thinly sliced shallots
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1.5 ounces aged fontina cheese, grated
Cooking spray

1
Preheat oven to 375u00b0.
2
Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); lightly brush phyllo sheet with 1 1/2 teaspoons oil. Combine Parmigiano-Reggiano cheese and pepper, stirring well. Sprinkle about 1 teaspoon pepper mixture evenly over phyllo; top with another phyllo sheet. Combine tomatoes and next 5 ingre-dients (through fontina cheese) in a bowl. Arrange about 1/3 cup tomato mixture along short side of phyllo; roll up phyllo, jelly-roll fashion, starting with short side. Lightly brush outside of roll with oil. Cut into thirds. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining 6 phyllo sheets, pepper mixture, oil, and tomato mixture.
3
Bake at 375u00b0 for 10 minutes or until phyllo is golden. Serve warm or at room temperature.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 (14 x 9-inch) sheets frozen phyllo dough, thawed, 1/4 cup olive oil, divided, 2 tablespoons grated Parmigiano-Reggiano cheese, 1 teaspoon freshly ground black pepper, and more.

Yes, Tomato Turnovers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato Turnovers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions