This was fairly easy (if you don’t count the convoluted instructions from CL), and quite tasty. The flavor of the swiss chard really comes through, but it’s really good. Try it out if you’ve got swiss chard and have no idea what to do with it.
Swiss Chard spanakopita
adapted from Cooking Light
Makes 9 servings
- Cooking spray
- 1 cup minced white onion
- 1/3 cup minced green onions
- 1 garlic cloves, minced
- 4.5 cups chopped trimmed Swiss chard
- 3 tablespoons chopped fresh parsley
- 1.5 tablespoons minced fresh mint
1/4 cup mozzarella cheese, shredded
- 1/2 cup (2 ounces) freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 large egg white
- 10 (18 x 14-inch) sheets frozen phyllo dough, thawed
Heat nonstick skillet coated with cooking spray over medium-high heat. Add white onion, saute for 7 minutes. Add green onions and garlic, saute for 1 minute. Stir in chard, cook until wilted, about 2 minutes. Stir in parsley and mint, stir for 1 minute. Remove to large bowl and allow to cool slightly. Stir in cheeses, salt, pepper and egg white.
Place a sheet of phyllo on cutting board and spray with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Repeat 3 more times. Place in 8×8 pan and allow phyllo to hang over 2 sides equally.
Spread swiss chard mix over phyllo evenly.
Repeat phyllo layering with last 5 pieces of phyllo. Lay phyllo over top of swiss chard mix in opposite direction. Crimp phyllo into pan to create and edge. (Or cut off excess phyllo)
Bake at 350 for 40 minutes or until golden.
Slice into 9 pieces.