Phyllo Pizza with Feta, Basil, and Tomatoes

By cprzybyl

CALORIES 195 ; FAT 6.7g (sat 3.2g,mono 2.1g,poly 0.5g); CHOLESTEROL 11.4mg; CALCIUM 158mg; CARBOHYDRATE 24.6g; SODIUM 526mg; PROTEIN 9.3g; FIBER 1.9g; IRON 1.7mg

Ingredients

• 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

Preparation

Step 1

1. Preheat oven to 375�.

2. Combine first 6 ingredients in a bowl.

3. 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.