Healthy Spanakopita

• 13 oz low-fat feta cheese
• 5 oz low-fat ricotta cheese
• 1.5 oz Parmesan cheese, grated
• 3 None large eggs, plus 3 large egg whites, lightly whisked
• 2 tbsp soft fresh breadcrumbs
• 1/2 tsp ground nutmeg
• 1/2 tsp ground black pepper
• 2 tbsp fresh dill, finely chopped
• 2 tsp lemon zest
• 4 None spring onions, finely chopped
• 7 oz Swiss chard, stalks discarded, leaves shredded
• 20 sheets filo dough
• None None lemon wedges and mixed greens, to serve

1. Preheat oven to 350u0b0F. Lightly grease a 12x8 inch baking dish. Place on a baking tray.
2. Combine feta and ricotta in a large bowl. Add Parmesan, eggs, egg whites, breadcrumbs, nutmeg, pepper, dill, lemon zest and spring onions. Add chard. Bring mixture together with your hands. Set aside.
3. Stack 8 sheets of filo dough on a clean work surface, coating each layer with oil. Place in prepared dish, folding edges over to fit. Spoon chard mixture over pastry and level surface. Lightly scrunch 1 of the remaining sheets of filo dough and place over the top of chard mixture. Repeat with remaining pastry, placing it side by side to completely cover chard mixture. Lightly coat with oil spray. Bake for 45 mins, or until golden brown. Let stand for 5 mins.
4. Serve with lemon wedges and mixed greens.

feta cheese, ricotta cheese, parmesan cheese, eggs, breadcrumbs, ground nutmeg, ground black pepper, dill, lemon zest, spring onions, swiss chard, dough, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/32988 (may not work)