1. Preheat oven to 350°. 2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. 3. Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 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 350° 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
