A lot of people were asking for our spanakopita casserole recipe, so here it is.

Preheat oven to 375.

Cook Filling:
In a large skillet, heat
   2 Tbsp olive oil
   1 medium onion, diced (I use red, but can use any kind)
   4 cloves garlic, minced
Stir frequently, for about 2 minutes, until onion begins to soften.

Start adding to skillet a bit at a time,
   1 large head of rainbow Swiss chard (roughly chopped, stems removed)
   6 cups packed spinach (roughly chopped)
Stir frequently, and cook about 10 minutes total.

Add
   4 Tbsp chopped fresh mint leaves (or 2 tsp dried)
   2 tsp dried oregano
Stir until heated through

Remove from heat
Drain if needed (I don’t usually need to)
Put it a bowl and set aside to cool thoroughly

Prep Casserole:
Take 8 sheets of phyllo and cut each of them with a butter knife into 4 long strips (total of 32 strips).
Spray bottom of a 9×13 pan with cooking spray.
Lay out strips of phyllo to cover the bottom. (ok if phyllo extends up the sides of the pan)
Spray first layer lightly with cooking spray.
Lay out second layer at 90 degree angles to first layer.
Spray lightly with cooking spray.
Continue until all phyllo is used up.

Once filling is cool, add
   2 egg whites and mix thoroughly
Gently fold in
   1 cup feta cheese
And mix together

Gently spoon filling into 9×13 pan and spread out evenly.
Fold over any strips onto the top of the filling.

Take another four sheets of phyllo and place them on the top of the casserole just like you did with the bottom. Don’t forget to spray between layers.

Cook 30-35 minutes until top is light brown and crispy.
Let rest 10-15 minutes before slicing.

Note: I find the phyllo sheets at our local Meijer in the freezer section where the pie crusts and cool whip are.