Tomato Tart with Fillo and Feta Cream

Gather the ingredients. Preheat the oven to 350 F. Add the feta cheese, cream cheese, za'atar, and dried oregano to a food processor along with one tablespoon of the milk. Puree until smooth, adding an additional tablespoon of milk if needed to get a creamy texture. Note that the mixture will be quite salty but it will also provide the seasoning for the pastry and tomatoes. Gently brush a layer of fillo pastry with the melted butter or olive oil, top with another layer and repeat until all the layers are done. Spread the feta cheese mixture over the top layer of fillo, leaving about a 1 1/2 inch border on all sides. Slice or quarter the tomatoes, depending on their size and spread on top of the feta cheese mixture. Fold up the sides of the filo to create a rectangular tart with an edge. Make sure to brush any exposed dough with some of the melted butter or olive oil. Place on a baking sheet lined with parchment paper and bake for 45 minutes or until the pastry is a light golden brown. Finish by topping with the chopped fresh parsley. Serve and enjoy!