Ingredients
12 to 13 ounces cherry tomatoes and/or pear tomatoes
1 tablespoon extra-virgin olive oil
3/4 teaspoon coarse kosher salt
1/2 teaspoon dried oregano
12 12x9-inch sheets fresh phyllo pastry or frozen, thawed
6 tablespoons (3/4 stick) unsalted butter, melted
4 tablespoons finely grated Parmesan cheese, divided
3/4 cup (packed) coarsely grated smoked mozzarella cheese* (about 3 ounces)
1/2 yellow bell pepper, cut into thin strips
1/4 cup quartered pitted Kalamata olives
2 teaspoons coarsely chopped fresh oregano
*Also called mozzarella affumicata; sold at some specialty foods stores and at cheese shops. If unavailable, use regular (not fresh) whole-milk mozzarella.