Spanakopita, a Greek dish, is a phyllo pastry filled with spinach and feta cheese. For the sake of using my final harvest of swiss chard, I decided to make this dish with that instead of spinach.
Swiss Chard Spanakopita serves 8
~12 cups Swiss Chard, washed, de-ribbed and chopped
1/4 cup oil + ~1/4 cup for phyllo prep
1 whole yellow onion, chopped
4 green onions, sliced or chopped
3 cloves Garlic, minced
1 cup parmesan, shredded
1/2 cup feta cheese
3 egg whites (or 1/2 cup liquid egg whites)
2 Tbs dried parsley (or 4 Tbs fresh)
1/2 tsp salt
1/4 tsp pepper
~30 sheets of phyllo dough, thawed (9″x14″) You can find this in the freezer aisle.
Preheat oven to 350˚.
Stir in swiss chard and cook down for 3 minutes. *NOTE* The easiest way to do this is to add the chard in 3 different portions. It’s amazing how much it cooks down. Once one batch wilts down, add another portion until it’s all cooked down.
Begin making your phyllo stacks: You’ll need three of them. Take your first phyllo sheet and either lightly brush the top with oil or spray the top with cooking spray. Add another sheet of phyllo on top and then repeat this process for 10 sheets of phyllo. (Do not grease the top one).
Fold the extra sides over the filling.
Gently brush the top with oil or spray lightly with cooking spray.
Score the top of the dish with 2 lines lengthwise and 3 lines crosswise to make 12 squares.
So . . . now what to do with all the leftover swiss chard stems?
I’ll cover that in the next post about Making Veggie Stock with Swiss Chard!