My husband and I picked up our puppy last Saturday! His name is Hugo, he’s a Brittany, and he’s 8 weeks old. I know everyone says their puppy is the cutest/smartest, but seriously this dog is so cute and smart (when he’s not peeing in the house or trying to electrocute himself on lamp cords). He learned to fetch in 5 minutes!
I did not realize how much work a puppy can be. I thought he’s be this cute this puppy, which he is, who just wants to cuddle all the time, which he does, who only wakes up to eat or use the bathroom–oh how wrong I was! He basically runs amok 90% of the time and then passes out dead asleep mid-stride. Those of you with dogs are I’m sure laughing at how naive I was. I thought we’d be getting the equivalent of a newborn, I didn’t know we were getting a toddler!
So these days, I don’t really have the luxury of standing in front of the stove to cook for an extended period of time. Unspeakable things would be happening to my house if I took my eyes off this pup for that long. So I wanted to make something for dinner last night that wouldn’t burn when I had to drop everything and scoop up the puppy to run him outside. This literally took 20 minutes to throw together (minus the time to defrost the phyllo), and I’m happy to report that Hugo sat semi-patiently and watched me put dinner together.
- 1 roll phyllo dough
- 2 tomatoes, sliced 1/4” thick
- 1/2 cup feta crumbles
- 3/4 cup shredded mozzarella
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh basil
- Freshly grated Parmesan
- Lemon extra virgin olive oil (regular olive oil works fine too)
*Phyllo dough are paper-thin sheets made from unleavened flour. You’ll find it in the freezer section, and when defrosted it is actually quite easy to work with. Just make sure you leave it out to defrost for a few hours before you need to work with it. The roll I buy measures 13” x 18”. I cut the large sheets in half to measure 9” x 13”.
Preheat the oven to 400˚. Line a baking sheet with parchment paper and place 3 sheets of phyllo dough on the baking sheet. Brush the whole sheets of phyllo with olive oil. Place another 3 sheets of phyllo dough on top, and brush with olive oil. Repeat until you have used all the phyllo, the roll I buy has 20 sheets. Sprinkle the cheese on top, leaving a crush of about 1/2”, and cover the cheese with your tomato slices. Spread the fresh herbs evenly over your tomatoes and grate a tablespoon or two of Parmesan over the tomatoes and herbs. Brush the crust of the phyllo with a bit more olive oil. Bake in the oven for 20 minutes, or until the crush is golden brown and the cheese has melted. Serves 4.