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

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews

Oh. My. God.

September 04, 2015
I made this with a combo of beet greens, chard, and chard stems that I had from my CSA this week and it was one of the most delicious things I have tasted in a while. The ONLY thing I did differently was to throw in a few slices of tomato I had kicking around so I could use it up. I'd do it again, but it would be just as good without. I agree with other commenters - all of the instructions about the phyllo dough are unnecessary if you buy a normal size (9x14). I could tell just by smelling it that this was going to be incredible and man, it blew us away. I can't wait for leftovers!!!  

mommathomas6's Review

November 17, 2013
I made this for guests visiting us in Ohio from Turkey. I had a similar dish in Turkey. True 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!

sika6061's Review

April 23, 2013

KM6289's Review

March 06, 2013
I switched out the swiss chard for spinach. I didn't follow the phyllo directions exactly with the layering but still turned out great. Easy to assemble.

Boldish's Review

December 10, 2011
Made this for a party in June 2010 and it is still remembered fondly by my guests to this day. They asked me to bring to the Christmas party.

pooter's Review

November 27, 2011

eatumup's Review

November 08, 2011
Left out the mint, but otherwise, this recipe was surprisingly tasty, held together and sliced nicely, reheated well in a skillet for two days. It was worth the chopping, time, etc. Would make it again - for any occasion. Used whole-wheat phyllo from WFoods. Next time, won't fuss over how to cut and layer the phyllo - will just use two pans probably, about the size of the sheets, or whatever comes to mind.

jjameson's Review

July 25, 2011
This recipe is AMAZING, nice use for the abundance of Swiss Chard from my garden. Using Butter cooking spray is a wonderful idea, not only a calorie saver but a HUGE time saver. I have made this recipe about 6 times, once it never made it out of the kitchen. I did not use mint the 1st time I made it and we loved it so much that way I have never tried it with the mint. Of course these works well with spinach (Fresh) and make it this way in the winter when I have no Chard.

cassiadawn's Review

February 11, 2011
Very tasty! I made it with 1/2 chard and 1/2 spinach, and left out the mint. I was happily surprised at how well it stayed together after cutting; I expected the filling to leak, but the pieces were actually firm enough to eat by hand. I too found the directions for the phyllo confusing, until I actually started laying it out. Then it made more sense. The phyllo extends outside of the pan only on the long sides, and the pieces that were cut off are used to cover the short sides to make a

cssanford's Review

October 29, 2010
Delicious! I agree with other reviewers that the phyllo dough directions are unnecessarily confusing. I used a pie tin and layered about 10 sheets on the bottom using cooking spray between them. After putting the shard mixture in, I did the same phyllo procedure on top tucking in the edges.