Begin with the standard treatment for phyllo dough: melt and clarify the butter, carefully lay down a sheet of phyllo dough, and gently brush the surface of the dough with butter. Carefully lay another sheet of phyllo on top, brush it, and repeat until your phyllo stack is 4 layers tall.
Before you place your phyllo rectangles into the muffin pan, either grease the pan, or better yet, brush the underside with butter as well (so that all visible phyllo surfaces are buttered). Gently press the phyllo into the muffin pan, taking care not to poke any holes through it.
With the phyllo pressed in, on to the filling. Thinly slice the tomatoes, chiffonade (thin slices) the basil, and crumble off chunks of the mozzarella. Then, layer in some tomato slices, basil, mozzarella, and a dash of salt and pepper. Figure about one small tomato and 1-2 leaves of basil per piece.
With the filling in place, you can now seal the phyllo packages up. I didn’t do anything too fancy, simply folding up top and folding/crimping it all together.
Transfer this to a 400°F oven for 20 minutes so that the outside can crisp up and turn golden while the flavors inside will meld together.
Once time is up, allow for a few minutes of cooling time and then carefully remove each from the pan so that they can cool down before you serve.
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