I made this for guests visiting us in Ohio from Turkey. I had a similar dish in Turkey. True test....it was very well received!! I followed the advice of several other reviews and simply stacked the phyllo then placed in 9x13, I also used spinach with a slight bit of baby kale. Delicious! Had requests for the recipe. Thanks CL for another great one!
Swiss Chard Spanakopita Casserole
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- 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
- 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
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- 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.
- 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.
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