{"id":176,"date":"2009-03-14T23:07:00","date_gmt":"2009-03-14T23:07:00","guid":{"rendered":"https:\/\/cooleysekula.net\/cooking\/?p=176"},"modified":"2020-12-23T23:08:47","modified_gmt":"2020-12-23T23:08:47","slug":"swiss-chard-spanakopita","status":"publish","type":"post","link":"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/swiss-chard-spanakopita\/","title":{"rendered":"Swiss Chard Spanakopita"},"content":{"rendered":"\n<p><strong>Ingredients:<\/strong><br>Cooking spray<br>1 tbsp olive oil<br>2.25 cups minced white onion<br>3\/4 cup minced green onions<br>3 garlic cloves, minced<br>9 cups chopped, trimmed Swiss chard<br>6 tbsp chopped fresh parsley<br>3 tbsp chopped fresh mint<br>1 cup (4 oz) crumbled feta cheese<br>1\/2 cup (2 oz) grated Parmesan cheese<br>1\/2 tsp salt<br>1\/4 tsp black pepper<br>3 large egg whites<br>10 sheets frozen phyllo dough, thawed<\/p>\n\n\n\n<p><strong>Directions:<\/strong><br>Preheat oven to 350.<\/p>\n\n\n\n<p>Heat oil in a nonstick skillet over medium-high heat.<br>Add white onion; saute 7 minutes or until golden. Add<br>green onions and garlic, and saute 1 minute. Stir in<br>chard; cook 2 minutes or until chard wilts. Stir in<br>parsley and mint, cook 1 minute. Place in a large bowl<br>to cool slightly.<\/p>\n\n\n\n<p>Coat 13 x 9-inch baking dish with cooking spray. Layer<br>5 sheets of phyllo dough in dish. Evenly spread chard<br>mixture into dish. Then, cover with remain 5 phyllo dough<br>sheets. Score top with knife.<\/p>\n\n\n\n<p>Bake at 350 for 40 minutes or until golden.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nIngredients:Cooking spray1 tbsp olive oil2.25 cups minced white onion3\/4 cup minced green&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/swiss-chard-spanakopita\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Swiss Chard Spanakopita&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":1,"featured_media":177,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-176","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/comments?post=176"}],"version-history":[{"count":1,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/176\/revisions"}],"predecessor-version":[{"id":178,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/176\/revisions\/178"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media\/177"}],"wp:attachment":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media?parent=176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/categories?post=176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/tags?post=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}