Step 1

Position a rack in the middle of the oven and preheat to 375 degrees.

Step 2

Brush a half-sheet pan with about 1 tablespoon of the oil.

Step 3

Unroll the phyllo sheets and lay them on a clean kitchen towel. Lightly dampen another clean kitchen towel and lay it over the phyllo sheets to prevent them from drying out as you work.

Step 4

Place 3 phyllo sheets onto the sheet pan and brush the top sheet with another 1 tablespoon of the oil. Lay another 3 phyllo sheets on top and brush the top sheet with 1 tablespoon of the oil. Sprinkle half the mozzarella and half the feta over the top. Continue layering and brushing the phyllo sheets, 3 at a time (brushing the top one with oil each time), until you’ve used all 12 sheets.

Step 5

Brush the very top sheet with the remaining 1 tablespoon of oil and sprinkle on the remaining mozzarella and feta. Evenly spread the bell pepper, scallions, tomatoes, olives and parsley on top. Sprinkle with the oregano and red pepper flakes.

Step 6

Bake for 20 to 25 minutes, or until the phyllo edges and bottom are brown and crisp. Remove from the oven, and use a butter knife (to avoid dulling your sharp chef’s knife blade) to cut into 6 squares. Sprinkle with salt and pepper, if using, and serve warm.