Phyllo Pizza with Feta, Basil, and Tomatoes

• 1/2 cups Shredded Part Skim Mozzarella
• 1/2 cups Finely Crumbled Reduced-fat Feta Cheese
• 1/4 cups Grated Fresh Parmigiano-Reggiano Cheese
• 1 Tablespoon Chopped Fresh Oregano
• 1/4 teaspoons Salt
• 18 teaspoons Freshly Ground Black Pepper
• Cooking Spray
• 2 cups Thinly Sliced Plum Tomato
• 13 cups Thinly Sliced Green Onions
• 1/4 cups Fresh Basil Leaves
• 1 package Phyllo Sheets

1. Preheat oven to 375 degrees F.
2. Combine cheeses, oregano, salt and pepper in a bowl.
3. Cut phyllo sheets in half crosswise.
4. Working with a phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray.
5. Coat phyllo sheet with cooking spray.
6. Repeat with 2 more layers of phyllo.
7. Sprinkle with 2 tablespoons cheese mixture.
8. Repeat layers 5 times, ending with 2 phyllo sheets.
9. Coat top phyllo sheet with cooking spray and sprinkle with 2 tablespoons cheese mixture.
10. Pat tomato slices with a paper towel.
11. Arrange tomato slices on top of the cheese, leaving a 1-inch border.
12. Sprinkle with onions and the remaining 6 tablespoons cheese mixture.
13. Bake at 375 degrees for 20 minutes or until golden.
14. Sprinkle with basil leaves.

mozzarella, cheese, cheese, oregano, salt, freshly ground black pepper, spray, tomato, onions, fresh basil

Taken from tastykitchen.com/recipes/main-courses/phyllo-pizza-with-feta-basil-and-tomatoes/ (may not work)