Tomato-Onion Phyllo Pizza

Use extra stuff if your pan is too big.

5 Tbsp butter, melted (you might need more)
7 sheets phyllo dough (18 X 14 inches)
7 Tbsp Parmesan cheese, divided
1 cup shredded mozzarella cheese
1 cup thinly sliced sweet onion
7 plum tomatoes, thinly sliced
½ tsp dried oregano
½ tsp dried basil (optional)
¼ tsp dried thyme
salt and pepper to taste

Brush a 15 X 10 X 1-inch baking pan with melted butter. Lay a sheet of phyllo in the pan, folding edges in to fit (keep remaining dough covered to avoid drying out). Brush dough with butter and sprinkle with Parmesan cheese. Repeat layers five times, folding edges for each layer.

Top with remaining dough, folding edges to fit pan; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over the cheese. Sprinkle with oregano, basil, thyme, salt, pepper, and remaining Parmesan. Bake at 375 degrees for 20-25 minutes, or until edges are golden brown.