Phyllo Dough Pizza

Yummy Dinner!
I got this recipe from a magazine, and wish I could say which one, but let this be a lesson to them to include a header/footer on every page, right? I tear stuff out of magazines all the time and file them away...figured now would be a great time to try this.
It was amazing - great flavors, light and crispy phyllo. And pretty easy to do. I highly recommend.

Phyllo Dough Pizza with Feta, Basil, and Tomatoes
1/2 cup shredded part-skim mozzarella
1/2 cup finely crumbled reduced-fat feta cheese
1/4 cup grated fresh Parmigiano-Reggiano cheese
1 Tblsp chopped fresh oregano
1/4 tsp salt
1/8 tsp freshly ground black pepper
10 (18X14 inch) sheets frozen phyllo dough, thawed (be sure to stick the phyllo dough in the fridge the night before - it takes five hours to thaw at room temp!)
cooking spray
2 cups thinly sliced plum tomato
2 cups thinly sliced green onions
1/4 cup fresh basil leaves

1. Preheat oven to 375 degrees
2. Combine first 6 ingredients in a bowl
3. Cut phyllo sheets in half crosswise.
Working with 1 phyllo sheet at a time, 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 2 Tbsps of cheese mixture on top of phyllo.
Repeat layers 5 times, ending with 2 layers of phyllo.
Coat top phyllo sheet with cooking spray.
Sprinkle with 2 Tbsp of cheese mixture.
Pat tomato slices with paper towels and arrange on top of cheese, leaving a 1 inche border.
Sprinkle with onions and remaining cheese mixture (should have about 2 Tbsp).
Bake at 375 degrees for 20 minutes or until golden.
Sprinkle with chopped up basil leaves.
Yield: 6 servings (two slices per serving)
Calories: 195
Fat: 6g (3.2 sat)
Fiber: 2g