Swiss Chard-and-Lamb Bake

Ingredients

• Cooking spray, for baking dish
• 2 tsp. olive oil
• 1 medium onion, chopped
• 1/2 lb. ground lamb
• 3 garlic cloves, chopped
• 1 (14 oz.) can artichoke hearts, drained, squeezed dry and chopped
• 2 bunches Swiss chard (1 lb.) trimmed, stems and leaves chopped
• 1/4 c. chopped fresh flat-leaf parsley
• 1 tbsp. chopped fresh dill
• 4 oz. feta cheese, crumbled (about 1 c.)
• 2 large eggs
• Kosher salt
• Freshly ground black pepper
• 7 (18-x 14-in.) sheets frozen phyllo dough, thawed
• 3 tbsp. unsalted butter, melted

  Directions

  1. Preheat oven to 375 degrees F. Lightly grease a 2-quart baking dish.
  2. Heat oil in a large saucepan over medium-high heat. Add onion and lamb and cook, breaking up lamb with a spoon, until lamb is browned, 8 to 10 minutes. Add garlic and artichokes and cook, stirring occasionally, until heated through, 1 to 2 minutes. Stir in chard and cook, stirring occasionally until wilted, 4 to 6 minutes.
  3. Remove from heat and stir in parsley and dill. Cool 10 minutes. Stir in cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer mixture to prepared dish.
  4. Trim phyllo, if needed, so that it overhangs the baking dish on all sides by 1 inch. Place one sheet on filling, allowing edges to hang over the side of the dish; brush very lightly with butter. Repeat with remaining phyllo and butter.
  5. Bake until golden brown, 30 to 35 minutes.
  6. Let stand 10 minutes before serving
  7. Source: countryliving.com