Swiss Chard Spanakopita Casserole

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Total Time
1hr
Prep
20 mins
Cook
40 mins

This is from Cooking Light. Posting for ZWT3.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  3. Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute.
  4. Stir in chard; cook 2 minutes or until chard wilts.
  5. Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly.
  6. Stir in cheeses, salt, pepper, and egg whites.
  7. Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
  8. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.
  9. Cut 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.
  10. Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles.
  11. Fold each rectangle in half lengthwise.
  12. Place a rectangle against each short side of dish.
  13. Spread the chard mixture evenly over phyllo.
  14. Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
  15. Top with 1 phyllo sheet, and coat with cooking spray.
  16. Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture.
  17. Fold phyllo edges into center. Coat with cooking spray.
  18. Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.
  19. Note: 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.