Total Time: 40 minutes, Serves: 6 (assuming 2 slices per serving)
Ingredients:
- 1/2 cup (2 ounces) shredded part skim mozzarella
- 1/2 cup (2 ounces) finely crumbled Terrell Creek Farm Finley 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 (18×14-inch) sheets frozen phyllo dough, thawed
- Cooking spray
- 2 cups thinly sliced plum tomatoes
- 1/3 cup thinly sliced green onions
- 1/4 cup fresh basil leaves
Directions:
- Preheat oven to 375 degrees
- Combine the 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 baking sheet coated with cooking spray
- Coat phyllo sheet with cooking spray and repeat with two more layers of phyllo
- Sprinkle with 2 tablespoons cheese mixture and repeat layers 5 times, ending with 2 phyllo sheets
- Coat top phyllo sheet with cooking spray and sprinkle with 2 tablespoons cheese mixture
- Pat tomato slices with a paper towel
- Arrange tomato slice on top of cheese, leaving a 1-inch border
- Sprinkle with onions and the remaining 6 tablespoons cheese mixture
- Bake at 375 degrees for 20 minutes or until golden
- Sprinkle with basil leaves
Then serve and enjoy!
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