Brush a 15-in x 10-in x 1-in baking pan with some of the melted butter. Lay a sheet of phyllo in pan, folding edges in to fit (keep remaining dough covered with waxed paper to avoid drying out). Brush dough with butter and sprinkle with 1 tablespoon 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, thyme, salt and pepper and remaining Parmesan.
Bake at 375 for 20-25 or until edges are golden brown. Yield: 28 slices.