Chard Utopia

From: Simply in Season

Spanakopita – chard style
Serves 8-10

2 cups minced onion
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
In a large frypan sauté together in 1 tablespoon olive oil for 5 min

2 ½ pounds Swiss chard
Stem and finely chop it, add to frypan and cook until wilted

4-6 cloves minced garlic
1 tablespoon flour
Sprinkle in, stir, and cook over medium heat, 2-3 minutes. remove from heat.

2 cups crumbled feta cheese
1 cup cottage cheese
Pepper to taste
Mix in.

1 pound frozen phyllo pastry sheets – thawed
Place a sheet of phyllo in an oiled 9x13-inch pan. Brush or lightly spray sheet with olive oil. Repeat 7 times. Spread half the filling evenly on top. Add 8 more sheets of oiled phyllo. Cover with the rest of the filling and follow with remaining sheets of phyllo, oiling each, including the top sheet. Tuck in the edges and back uncovered in preheated oven at 375F until golden and crispy, 45 minutes.