Swiss Chard Triangles

Makes 12 to 15 servings

3 big bunches of fresh Swiss chard (about 2 pounds)

1 onion, chopped fine

Vegetable oil or butter for sautéing

2 cloves garlic, minced (or 2 teaspoons garlic powder)

2 eggs, beaten 8 ounces shredded mozzarella cheese

3 tablespoons grated Parmesan cheese

1 package phyllo (filo) pastry, thawed (see note)

5 to 6 tablespoons butter, melted

Make filling: Clean Swiss chard well. Cut into bite-size pieces, removing the stems.

In a large skillet or saucepan, sauté onion in a little butter or oil until soft and turning golden. Add garlic and cook 2 to 3 minutes. Add chard and cook until wilted, about 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in cheese and eggs.

Preheat oven to 350 degrees.

Assemble the triangles: Separate one sheet of phyllo from a stack and evenly brush with a light coating of butter. (Do not use too much butter or the dough will get greasy.) Place another sheet of phyllo over the top and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.

Lay out one strip of phyllo at a time on your work surface, with one of the narrow ends close to you. Place one heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling toward the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo strip. Repeat process with remaining phyllo dough and filling.

Bake triangles: Grease bottom of a large baking sheet. Place triangles on sheet and brush tops with remaining melted butter. Bake in preheated oven until golden and crispy, about 45 minutes.

Note: Phyllo pastry dough is found in the freezer case at most grocery stores. Thaw dough overnight in the refrigerator (with the package closed so dough does not dry out).