Phyllo Pizza with Feta, Basil, and Tomatoes

• 1/2 cup (2 ounces) shredded mozzarella
• 1/2 cup (2 ounces) finely crumbled feta cheese
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
• 1 Tbsp chopped fresh oregano
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 10 (18 x 14-inch) sheets frozen phyllo dough, thawed
• Cooking spray
• 2 cups thinly sliced tomatoes
• 1/3 cup thinly sliced green onions
• 1/4 cup fresh basil leaves

1. Preheat oven to 375°F. Combine first 6 ingredients in a bowl.

2. 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. 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.

3. 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 fresh basil leaves.