Phyllo With Feta, Basil & Tomatoes (Cooking Light)

• -2 oz (1/2 C) mozzarella
• -2 oz (1/2 C) feta cheese
• -1 oz (1/2 C) grated Parmesan cheese
• -1 T fresh oregano
• -1/4 t salt
• -1/8 t ground black pepper
• -10 sheets of frozen phyllo dough, thawed
• -2 C thinly sliced plum tomatoes
• -1/3 C thinly sliced green onions
• -1/4 fresh basil leaves

1. 1.treheat oven to 375u0b0
2. 2.tombine mozzarella through pepper in a bowl
3. 3.tut phyllo sheets in half crosswise
4. 4.torking with one phyllo sheet at a time (cover remaining dough to prevent it from drying), place phyllo sheet on a baking sheet coated with cooking spray, then coat phyllo sheet with cooking spray
5. 5.tepeat with two more layers of phyllo, then sprinkle with 2 T of the cheese mixture
6. 6.tepeat layers 5 times, ending with 2 phyllo sheets on top
7. 7.toat top phyllo sheet with cooking spray, then sprinkle with 2 T of cheese mixture.
8. 8.tat tomato slices with a paper towel, then arrange tomato slickes on top of cheese, leaving a 1-inch border
9. 9.tprinkle with green onions and remaining cheese mixture
10. 10.take at 375u0b0 for 20 minutes or until golden
11. 11.tprinkle with basil leaves and serve (6 servings)

mozzarella, feta cheese, parmesan cheese, t, salt, ground black pepper, phyllo dough, tomatoes, green onions, basil

Taken from www.epicurious.com/recipes/member/views/phyllo-with-feta-basil-tomatoes-cooking-light-51250991 (may not work)