Rainbow Chard Spanakopita

22 Mar

Rainbow Chard Spanakopita. Photo: M. Gomez

I wasn’t sure if chard would be a good substitute for spinach, but it worked perfectly.

3 bunches of rainbow chard, washed, de-stemmed, and chopped
1 large onion, peeled and diced
2 green onions, washed and chopped
2 Tablespoons olive oil or butter
4 large eggs
8 oz feta
1/4 cup of Parmesan
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup butter
1 box phyllo dough, thawed (Phyllo comes in 1 lb boxes, and you’ll only need 1/2 the box)
Prepare filling. Preheat oven to 375 degrees. Melt the stick of butter in the oven for 5 minutes in an ovenproof container. Warm the olive oil in a skillet over medium heat, and add the onion and green garlic. Saute for about 7 minutes, until soft. Transfer to a large mixing bowl. Saute 1/2 the chard in the same skillet until soft, and add to onion mixture. Repeat with the other 1/2 of the chard. Add the feta, Parmesan, salt, and pepper to the mixture. Add the eggs into the bowl, and break up the yolks before mixing the eggs into the mixture.
Prepare pan. Butter the inside of a 13 X 9 inch pan. Lay down a sheet of phyllo, and brush with melted butter. Repeat 7 times. Add the onion and chard mixture. and spread evenly. Lay down 8 more sheets of phyllo dough, brushing each sheet with butter.  Make sure to apply butter generously to every sheet! Bake for 45 minutes, until golden. Serve with plain yogurt.
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2 Responses to “Rainbow Chard Spanakopita”

  1. Max March 29, 2010 at 8:20 am #

    looks delicious…

Trackbacks/Pingbacks

  1. Rainbow Chard | Small Farms CSA - October 31, 2011

    […] Rainbow Chard Spanakopita — Yum! […]

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