This is from Cooking Light. Posting for ZWT3.
My Private Note
Units: US | Metric
- cooking spray
- 2 1/4 cups minced white onions
- 3/4 cup minced green onion
- 3 garlic cloves, minced
- 9 cups chopped trimmed swiss chard (about 1 1/2 pounds)
- 6 tablespoons chopped fresh parsley
- 3 tablespoons minced fresh mint
- 1 cup crumbled feta cheese
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 large egg whites
- 10 sheets frozen phyllo dough, thawed (18 x 14-inch)
- 1Preheat oven to 350°.
- 2Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- 3Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute.
- 4Stir in chard; cook 2 minutes or until chard wilts.
- 5Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly.
- 6Stir in cheeses, salt, pepper, and egg whites.
- 7Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
- 8Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.
- 9Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish.
- 10Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles.
- 11Fold each rectangle in half lengthwise.
- 12Place a rectangle against each short side of dish.
- 13Spread the chard mixture evenly over phyllo.
- 14Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
- 15Top with 1 phyllo sheet, and coat with cooking spray.
- 16Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture.
- 17Fold phyllo edges into center. Coat with cooking spray.
- 18Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.
- 19Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.
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Nutritional Facts for Swiss Chard Spanakopita Casserole
Serving Size: 1 (108 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 124.8
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 2.8 g
- Cholesterol 14.7 mg
- Sodium 451.3 mg
- Total Carbohydrate 14.0 g
- Dietary Fiber 1.5 g
- Sugars 2.3 g
- Protein 6.4 g