INGREDIENTS
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12 to 13 ounces cherry tomatoes and/or pear tomatoes
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1 tablespoon extra-virgin olive oil
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3/4 teaspoon coarse kosher salt
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1/2 teaspoon dried oregano
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12 12x9-inch sheets fresh phyllo pastry or frozen, thawed
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6 tablespoons (3/4 stick) unsalted butter, melted
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4 tablespoons finely grated Parmesan cheese, divided
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3/4 cup (packed) coarsely grated smoked mozzarella cheese* (about 3 ounces)
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1/2 yellow bell pepper, cut into thin strips
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1/4 cup quartered pitted Kalamata olives
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2 teaspoons coarsely chopped fresh oregano