Line a baking sheet with parchment paper. Preheat the oven to 375°F (190°C).

Arrange the tomato in a single layer on the baking sheet. Sprinkle with a good pinch of salt & pepper. Roast for 40 to 45 minutes until tomato is wrinkled & a little dry; set aside.

Line another baking sheet (10 x 15-inch (25 x 38cm)) baking sheet with parchment paper, bringing it up over the sides to make it easier to remove the pizza after it’s cooked.

Place feta, ricotta & 1 cup of parmesan in a food processor & process until smooth.

Using a sharp knife, remove & discard the kale stalks. Tear or chop the leaves into large pieces.

Line the prepared baking sheet with 1 or 2 sheets of pastry depending on the pastry size. The Athens phyllo pastry I used had 9 x 14-inch (23 x 35cm) sheets of phyllo so I used 2 phyllo sheets side-by-side per layer*. Brush the pastry lightly with some melted butter. Layer with another sheet of pastry and brush with a little more butter. Repeat with the remaining pastry & butter. You’ll have 10 layers of pastry (20 sheets).

Carefully spread the ricotta mixture over the pastry. Scatter kale & tomato over ricotta; sprinkle with remaining parmesan. Bake in preheated oven, on the second bottom rack, for about 25 to 30 minutes or until the pastry is golden brown.

Cut into 12 pieces to serve. Serve hot.