About 20 sheets of Phyllo dough (plus extra for decorating top)
About 3 small, Green Zebra tomatoes, thickly sliced and seeds removed
1 bunch scallions, chopped
1/2 cup parsley, chopped
1 teaspoon dried thyme
Salt/pepper
a handful of kale, removed from stem and finely chopped
1 tablespoon olive oil/1/4 cup olive oil
1 cup shredded provolone cheese
Preheat oven to 350 degrees F. Lightly oil a rectangular pan (9x11 is good)
In a pan with 1 tablespoon of the oil, cook the scallions, parsley, thyme, salt/pepper, and kale until soft. Remove to cool. Slice tomatoes and drain in a colanader. Pat dry.
Begin layering the phyllo, a sheet at a time into the pan, brushing each layer with oil. Do ten sheets. Place scallion filling on phyllo, then scatter half the cheese. Top with the tomato slices, the remaining cheese. Begin layering ten more sheets of phyllo. When you get to the end of ten sheets, tuck the sides under, and trim any excess. With a sharp knife. cut several slashes in pie. Crumple a few sheets of phyllo for the top, brush with oil, and bake until nicely browned-about 40 minutes. Cool 20 minutes in pan, then remove carefully to a rack with a couple spatulas. Serve warm, or at room temperature.
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