Greek Greens and Sweet Onion Pie

Fresh dill and feta cheese flavor this double phyllo-crusted pie. Serve with vegetable soup and crusty bread. Cutting slits into the top phyllo layer allows steam to escape so the crust will be crisp. To serve a larger crowd, double the recipe, and bake the pies side by side in the oven.

Yield: 4 servings (serving size: 2 wedges)

Ingredients

• 2  quarts water
• 12  cups  torn Swiss chard (about 3/4 pound)
• 8  cups  torn spinach (about 1/2 pound)
• Cooking spray
• 2  cups  chopped Vidalia or other sweet onion
• 2  garlic cloves, minced
• 1/4  cup  chopped fresh dill
• 1/4  cup  chopped fresh flat-leaf parsley
• 3/4  cup  (3 ounces) crumbled feta cheese
• 2  large eggs, lightly beaten
• 2  large egg whites, lightly beaten
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  salt
• 10  sheets frozen phyllo dough, thawed

Preparation

Bring 2 quarts water to a boil in a large Dutch oven. Add the chard and spinach; cook 2 minutes or until tender. Drain well. Place chard mixture on several layers of paper towels; squeeze until barely moist.

Preheat oven to 375°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add chard mixture, dill, and parsley, stirring well to combine. Cook 1 minute or until thoroughly heated. Remove from heat. Combine chard mixture, cheese, eggs, and egg whites, tossing well to combine. Stir in pepper and salt.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat phyllo sheet with cooking spray. Place phyllo sheet in a 9-inch pie plate coated with cooking spray, allowing edges to overlap plate rim. Repeat the procedure with 6 additional phyllo sheets, placing sheets in a crisscross design. Spoon the spinach mixture over phyllo. Lightly coat each of remaining 3 phyllo sheets with cooking spray, and place sheets over spinach mixture in a crisscross design. Roll excess phyllo into the dish to create a decorative edge; press lightly to hold. Cut 4 (2-inch) slits in top of pie; cover with foil. Bake at 375° for 10 minutes. Uncover and bake an additional 30 minutes or until crust is crisp and golden. Cut pie into 8 wedges.

Nutritional Information

Calories:

312 (30% from fat)

Fat:

10.5g (sat 4.8g,mono 3.5g,poly 1.1g)

Protein:

16.1g

Carbohydrate:

40.3g

Fiber:

5.9g

Cholesterol:

125mg

Iron:

6.1mg

Sodium:

955mg

Calcium:

264mg