At the Sea Grass Grille the Carolina Tomato Pie has become one of their signature dishes.

It is a very versatile and easy to make dish, which makes an excellent appetizer, side, or main course. Great anytime, but better in the summer when local tomatoes are at their peak. It goes great with some grilled shrimp and a nice bottle of Pinot Grigio. You can make several at once and freeze them for future use. If you do, Sea Grass recommends baking the pies first and then freezing.

For a bite-sized appetizer, try dicing the tomatoes and tossing all ingredients together in a bowl. Spoon ingredients together into mini phyllo shells you can get in your grocer’s freezers. The shells come pre-baked so just fill and bake at 400 degrees until brown, about 12-15 minutes. Enjoy immediately! You’ll be the hit at your next holiday party!!


2 medium tomatoes, sliced
ó oz. fresh chopped basil
4 oz. shredded mozzarella
4 oz. shredded asiago
4 oz. shredded gruyere
2oz. mayonnaise


Preheat oven to 375 degrees. Pre-bake pie shell until almost brown (approx. 15-20 minutes). Remove shell from oven.

While baking shell, toss all ingredients except tomatoes in a medium sized bowl. Mixture should have a thick, paste consistency. Beginning with the sliced tomatoes on the bottom, alternate layers of tomatoes and cheese mixture, ending with cheese mixture on top.

Place back in oven and bake until top layer bubbles and browns (approx. 25-30 minutes). Let rest before serving (about 15 minutes).

Makes 8 appetizer slices, 5 lunch entrée portions, or about 1 dozen phyllo-minis.

807 William Hilton Parkway, Hilton Head •