Swiss Chard Spanakopita

Who doesn't love those Greek little spinach pies?   I was looking for something vegetarian and something a little different to make for dinner last night and I came across this spanakopita recipe in Cooking Light.  Since it is casserole style, it is a lot less work....which for a week night meal, that is always a bonus!  

Here is the link to the original recipe below.
http://www.myrecipes.com/recipe/swiss-chard-spanakopita-casserole-10000000554653/

And here is my version :)

Ingredients:

1 cup diced yellow onion
4-5 large mushrooms, diced
1/2 cup green onion, diced
3 garlic cloves, minced
one bunch rainbow chard (I couldn't find swiss chard so I used rainbow chard)
1 TBSP minced fresh mint
1 cup crumbled feta cheese (I used one 4 oz package)
1/2 freshly grated parmesan cheese
1/2 tsp salt
1/4 tsp pepper
3 egg whites
1 roll frozen phyllo dough

Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium high heat.  Add onions, saute 7 minutes or until golden.   .

 Add green onions and garlic and saute 1 minute.  Then add chard and saute for 2 minutes or until wilted. 

 Add mushrooms and saute for 2 minutes. Place in large bowl, cool slightly and add egg whites, cheeses, salt, and pepper

 In a greased 8x8 pan, place one sheet of phyllo dough on the bottom, coat with cooking spray and layer another sheet of phyllo dough on top.  Continue to do this until you have layered 10 sheets.  Spread chard mixture evenly over phyllo dough.  Place one sheet of phyllo dough on top of mixture and coat with cooking spray.  Continue same process until you have layered ten sheets of phyllo dough on top.  Bake for 40 minutes.

 The casserole will come out very hot so watch your mouth while you bite into it!  My husband said a few times that he burned his mouth eating this.  I did as well, but it was worth it ;)

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