1/2 cup (2 ounces) shredded mozzarella
1/2 cup (2 ounces) finely crumbled feta cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
10
(18 x 14–inch) sheets frozen phyllo dough, thawedCooking spray
2 cups
thinly sliced tomatos
1/3 cup thinly sliced green onions
1/4 cup fresh basil leaves
Preheat oven to 375°. Combine first 6 ingredients in a bowl.Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden.
Sprinkle with fresh basil leaves.
Adapted from Cooking Light