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1
To make Filling: Cook potatoes in boiling water 15 to 20 minutes, or until tender.
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2
Drain, and put into large bowl.
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3
Mash, adding sour cream and salt.
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4
Meanwhile, heat 2 Tbs.
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5
oil in large skillet over medium-high heat.
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6
Add onion, and saute 8 to 10 minutes, or until golden.
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7
Stir in mushrooms, garlic, basil and sun-dried tomatoes, and saute 2 to 3 minutes more.
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8
Stir into mashed potatoes, and set aside.
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9
Chop chard coarsely.
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10
Heat remaining 1 Tbs.
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11
oil in same skillet over medium-high heat, and saute until thoroughly wilted, about 5 minutes.
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12
Stir chard into potato mixture, and set aside.
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13
Preheat oven to 375F.
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14
Spray 9x12-inch baking pan with nonstick cooking spray.
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15
To make Filo: Remove 8 to 10 sheets filo from package, covering remaining filo with plastic wrap.
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16
Cut filo to fit pan.
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17
Spray every sheet or every other sheet with nonstick cooking spray, or brush with oil as you place them in pan.
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18
Spread potato mixture on top of filo layers, and sprinkle with Parmesan cheese.
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19
Remove another 8 to 10 sheets filo from package, and top filling with remaining filo, spraying or brushing sheets as before.
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20
Bake about 30 minutes, or until golden.
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21
Cut into squares, and serve hot.
