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1
Preheat oven to 350u00b0.
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2
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
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3
Add white onion; saute 7 minutes or until golden. Add green onions and garlic, and saute 1 minute.
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4
Stir in chard; cook 2 minutes or until chard wilts.
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5
Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly.
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6
Stir in cheeses, salt, pepper, and egg whites.
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7
Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
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8
Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.
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9
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.
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10
Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles.
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11
Fold each rectangle in half lengthwise.
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12
Place a rectangle against each short side of dish.
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13
Spread the chard mixture evenly over phyllo.
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14
Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
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15
Top with 1 phyllo sheet, and coat with cooking spray.
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16
Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture.
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17
Fold phyllo edges into center. Coat with cooking spray.
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18
Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350u00b0 for 40 minutes or until golden.
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19
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.
