Tomato-Swiss Slab Pie With fresh dill

5.0/5 rating (4 votes)
Tomato-Swiss Slab Pie

What makes a juicy ripe tomato even better? How about a cheesy, buttery flaky crust underneath with the bright, fresh flavor of dill! Serve this in small wedges as an appetizer, or in bigger slabs as a side dish. Perfect alongside a salad for a light, meatless meal.


  • 10 sheets phyllo dough

  • ½ cup grated Swiss cheese

  • 4 ounces cream cheese, softened

  • ¼ cup mayonnaise (Duke’s preferred)

  • ½ teaspoon caraway seeds

  • 1 stick butter

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ cup finely grated Parmesan cheese

  • 2–3 ripe tomatoes, sliced thin and drained between paper towels

  • Half a medium red onion, cut into thin slivers

  • Salt and freshly ground black pepper

  • ¾ cup fried canned onions

  • About ½ cup fresh dill


  1. Thaw dough per package instructions. Preheat oven to 375 degrees.

  2. With mixer, whip together Swiss cheese, cream cheese, mayonnaise and caraway seeds; set aside.

  3. Melt butter; stir in onion and garlic powders. Line baking sheet with parchment paper.

  4. Brush paper with butter and place one sheet of dough onto buttered area. Brush lightly with butter, then sprinkle with one tablespoon of Parmesan cheese. Layer and repeat nine times.

  5. Fold up dough edges around all four sides (about ½-inch). Bake 7–8 minutes or until just starting to brown. Remove from oven and spread with cheese mixture. Top with tomatoes and onion slivers. Salt and pepper the pie, then scatter with canned onions.

  6. Bake about 12–15 minutes or until crust is golden brown. Garnish with bits of fresh dill and serve. Best hot, but can be served at room temperature.

Note: This recipe can easily be doubled and baked side by side on a baking sheet.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

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Comments (1)

  • A cook book with all these delicious recipes would be a great purchase. Consider this please. Thanks

    Nancy Ellis |
    January 23, 2020 |

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