• 1/2 cup (2 ounces) shredded part-skim mozzarella 1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese $ 1/4 cup (1 ounce) grated fresh 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, thawed Cooking spray 2 cups thinly sliced plum tomato 1/3 cup thinly sliced green onions 1/4 cup fresh basil leaves

Recipe Steps:

• • 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 coated with cooking spray. 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 basil leaves.
• Phyllo is one of our favorite foils for making any number of dishes, from custard in phyllo cups to filled appetizers! Working with those pre-made sheets of phyllo dough can sometimes get tricky, though. Here are a few tips... Phyllo dough is usually found in the frozen food section, either in flat squares or in rolls. One package contains dozens of paper-thin sheets of phyllo. Most preparations use 5 or more of these sheets stacked together.
• Defrost phyllo in the fridge, not on the counter. This prevents too much condensation from forming and making the outer layers of phyllo gummy. The dough can take a few hours to thaw sufficiently to work with, but the bit of forethought is well worth the lack of stress. • Have all your ingredients prepped. We've found that phyllo dough dries out faster than we expect, so it's worth it to have our fillings prepped and our knives or pizza rollers already on hand for cutting out shapes. • Place unwrapped phyllo dough on a damp kitchen towel and cover with another damp towel. The towels shouldn't be completely sodden, but just wet enough to give the phyllo dough some moisture. • After taking a sheet or two to work with, recover the remaining phyllo. Again, the goal is to keep the dough hydrated and prevent it from drying out. • Melted butter works well to fuse sheets of phyllo together. You can use other oils as well, of course, but when we're making up a dish without following a recipe, we tend to fall back on simple melted butter. On the plus side, once you've made and shaped your phyllo, it keeps very well! You can keep baked phyllo in an airtight container for a week or so at room temperature or for several months in the freezer. If you're planning a big dinner party, this is one step that can be done well ahead of time!