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1
Adjust the oven rack to lower-middle position.
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2
Preheat the oven to 350F (180C).
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3
Heat the oil in a large nonstick skillet over medium high heat until hot
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4
Add the garlic and onions, stirring, and cook for about 4 minutes until the onions are soft.
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5
Stir in the mushroom, and cook for 6 to 8 minutes, until the mushrooms start becoming brown, and part of the moisture has been evaporated.
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6
Add the chard leaves, stems and kale leaves, stirring, and cook for about 5 minutes, until all the leaves are wilted and completely cooked through.
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7
Season with salt and black pepper.
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8
Remove from the heat, and transfer the vegetable mixture into a large bowl, add the toasted pine nuts and herbs, and mix until well combined.
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9
Set aside.
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10
Meanwhile whisk the eggs and cheddar in another medium bowl until well mixed.
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11
Pour the egg and cheese mixture into the vegetable mixture, and stir until well combined.
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12
Coat a 9-inch pie plate with cooking spray or grease with butter.
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13
Lay the first sheet of phyllo pastry over the bottom of pie pan.
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14
Try to let the pastry fill up the whole pan, and will have edges hanging out of the pan.
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15
Coat the entire phyllo sheet with cooking spray or brush with melted butter.
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16
Then repeat another 5 sheets of phyllo, spray each sheet.
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17
Don't lay them all at same spot; every time lay the sheet at a different angle, then the overhanging sheets will be more evenly spread, later will make an even crust.
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18
Spoon the filling into the crust and spread it evenly.
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19
Fold all the overhanging phyllo sheets in over the filling, and try to arrange them evenly.
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20
Lay another 4 sheets of phyllo over the filling.
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21
Coat each layer with cooking spray or brush with butter.
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22
Stuff the edges into the sides of the pan to form a pie crust looking.
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23
Coat with cooking spray.
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24
Using a paring knife gives the top several small cuts in order to let the steam come out during the baking.
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25
Bake in the preheated oven for about 35 to 40 minutes, until the top and sides are completely golden and brown.
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26
Watch carefully when the baking is close to the end, if the crust is too brown, lower the temperature of the oven for another 25 degrees F.
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27
Cool on a wire rack for at least 20 minutes.
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28
Serve warm or at room temperature.
