Swiss Chard Spanakopita Casserole

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

This is a casserole version of the classic individual pastries. It's much quicker to assemble with less fuss, and it's just as tasty.

Yield: 12 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 35%
  • Fat: 4.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.1g
  • Carbohydrate: 13.6g
  • Fiber: 1.6g
  • Cholesterol: 14mg
  • Iron: 1.3mg
  • Sodium: 449mg
  • Calcium: 134mg

Ingredients

  • Cooking spray
  • 2 1/4 cups minced white onion
  • 3/4 cup minced green onions
  • 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 (4 ounces) crumbled feta cheese
  • 1/2 cup (2 ounces) freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 large egg whites
  • 10 (18 x 14-inch) sheets frozen phyllo dough, thawed

Preparation

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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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