Phyllo Pizza with Feta, Basil, and Tomatoes

This pizza really stood out to me because of the dough. I've only worked with phyllo dough once in my life, and I absolutely love the crunch it gives when it is cooked. One thing to remember when you're working with phyllo dough is to keep it covered at all times with a damp paper towel. It's so fragile, and it will dry out and break if it's not covered.
The only change I would make to this recipe is to decrease the amount of feta cheese or leave it out all together. I felt like it made the pizza too salty, and the taste overpowered the other cheeses. Don't get me wrong -- I love feta, but not so much in this dish.

Ingredients:
1/2 cup shredded part-skim mozzarella
1/2 cup finely crumbled reduced-fat feta cheese
1/4 cup grated Parmigiano-Reggiano cheese
1 Tablespoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
10 (18x14-inch) sheets frozen phyllo dough, thawed
Olive Oil or Butter flavored cooking spray
2 cups thinly sliced plum tomato
1/3 cup thinly sliced green onions
1/4 cup fresh basil leaves

Directions:
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-degrees for 20 minutes or until golden. Sprinkle with basil leaves.
Yield: 6 servings (serving size: 2 slices)

Nutritional Info (per serving: calories 195; fat 6.7g; protein 9.3g; carbs 24.6g; fiber 1.9g; cholesterol 11.4mg; iron 1.7mg; sodium 526mg; calcium 158mg