Swiss Chard Spanakopita Casserole Recipe

Name: Swiss Chard Spanakopita Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 2 1/4 cups minced white onions; 3/4 cup minced green onion; 3 garlic cloves, minced; 9 cups chopped trimmed swiss chard (about 1 1/2 pounds); 6 tablespoons chopped fresh parsley; 3 tablespoons minced of fresh mint; 1 cup crumbled feta cheese; 1/2 cup freshly grated parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 large egg whites; 10 sheets frozen phyllo dough, thawed (18 x 14-inch)

Servings: persons

cooking spray
2 1/4 cups minced white onions
3/4 cup minced green onion
3 garlic cloves, minced
9 cups chopped trimmed swiss chard (about 1 1/2 pounds)
6 tablespoons chopped fresh parsley
3 tablespoons minced of fresh mint
1 cup crumbled feta cheese
1/2 cup freshly grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
3 large egg whites
10 sheets frozen phyllo dough, thawed (18 x 14-inch)

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

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: cooking spray, 2 1/4 cups minced white onions, 3/4 cup minced green onion, 3 garlic cloves, minced, and more.

Yes, Swiss Chard Spanakopita Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swiss Chard Spanakopita Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions