Vegetarian

Spanakopita Casserole takes several minutes to prepare.

Spanakopita Casserole takes several minutes to cook.

Spanakopita Casserole makes 6 servings.

The ingredients for Spanakopita Casserole are:

Cooking spray
2 1/4 cups minced white onion
3/4 cup minced green onions
3 garlic cloves, minced
9 cups chopped trimmed Swiss chard (about 1 1/2 pounds)
6 tablespoons chopped fresh parsley
3 tablespoons minced fresh mint
1 cup (4 ounces) crumbled feta cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
3 large egg whites
10 (18 x 14-inch) sheets frozen phyllo dough, thawed

Here is how you make Spanakopita Casserole:

Preheat oven to 350?.Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add white onion; saut? 7 minutes or until golden. Add green onions and garlic, and saut? 1 minute. Stir in chard; cook 2 minutes or until chard wilts. Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly. Stir in cheeses, salt, pepper, and egg whites.Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.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. Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles. Fold each rectangle in half lengthwise. Place a rectangle against each short side of dish. Spread the chard mixture evenly over phyllo. Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture. Fold phyllo edges into center. Coat with cooking spray. Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350? for 40 minutes or until golden.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.Serving Size:?6Number of Servings: 6Recipe submitted by SparkPeople user EMADHIKA.

The nutritional information for Spanakopita Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 256.7

• Total Fat: 9.5 g
• Cholesterol: 23.8 mg
• Sodium: 771.0 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 4.0 g
• Protein: 14.6 g