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
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
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.
Nutritional Information
- Calories:
- 121 (35% from fat)
- Fat:
- 4.7g (sat 2.8g,mono 1.4g,poly 0.3g)
- Protein:
- 6.1g
- Carbohydrate:
- 13.6g
- Fiber:
- 1.6g
- Cholesterol:
- 14mg
- Iron:
- 1.3mg
- Sodium:
- 449mg
- Calcium:
- 134mg
Member Ratings and Reviews
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I totally modified this recipe and it was delicious, so I know if I would have followed it to the tee it would have been even better. Used what I had on hand: a yellow onion and a bag of Southern Greens blend that did not contain any chard (mustard, kale, and spinach). I also could not follow the phyllo instructions, so just layered and folded the sides in.
It was delicious both warm and room temp.01/03/10
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This was fantastic! The prep took a long time (well over an hour and a half) being I grow my own herbs, and they had to be picked, seperated, washed then chopped along with chopping the rest of the ingredients. Making this ahead would make sense. I used spanich, being I had it on hand, but made no other adjustments in the recipe. It was a bit watery when I put it in the pan which I was worried about, but it turned out just fine. I did bake it about about 10 minutes longer to get a browner crust. The phyllo was a bit testy, but it worked out just fine. Using the spray on the phyllo was a breeze. This was worth the effort and definately a keeper!09/22/09




