This recipe started life as an attempt to use up some frozen phyllo I had hanging around, but it ended up being something the husband and I fought over the last piece.  This is great for a light lunch or supper, or as an addition to a brunch.

Swiss Chard Phyllo Pie

1/2 c onion, diced fine

Olive oil

1 lb Swiss chard or similar green, stems removed, chopped

1/2 c Parmesan cheese

8 oz cream cheese, softened

2 eggs

1/2 c parsley, minced

2 t dill

salt and pepper to taste

8 oz phyllo dough, thawed

1/4 c unsalted butter, melted

Preheat oven to 350 degrees.

In skillet over medium heat, saute the onion in a drizzle of olive oil until the onion is soft and translucent, about 5 minutes.  Add the chard and continue cooking until the greens have wilted and reduced significantly, about 2 minutes.  Transfer the greens to a bowl and add the cheeses, eggs, herbs, salt, and pepper.  Mix thoroughly and set aside.

Brush the inside of a 9″ springform pan with a think coating of the melted butter.  Lay one sheet of the phyllo in the pan and brush with butter.  Continue laying the sheets of phyllo in the pan until the sides and bottom are completely covered.  Reserve about 10 sheets of phyllo for the top crust.  It is not important that the phyllo be neat, just that the sides and bottom be covered.  Layer it at different angles as necessary, it’s not a precise science.  Pour the filling into the pan.  Cover the filling with the remaining sheets of phyllo, brushing each sheet with butter after it’s arranged on the pie. Fold the phyllo from the sides into the center of the pie to seal in the filling completely.  Bake at 350 degrees for 30 minutes.