Chard And Lemon Rice Pie

• 12 stems chard
• 2 cloves garlic, crushed
• 4 None green onions, thinly sliced
• 2 tsp finely grated lemon zest
• 2 tbsp lemon juice
• 4 None eggs, lightly beaten
• 2 cups cooked long grain white rice
• 1/2 cup finely grated Parmesan cheese
• 6 sheets phyllo dough
• 1 tbsp sesame seeds

1. Preheat the oven to 350u0b0F. Grease a 2-quart baking dish.
2. Wash chard leaves. Trim stems; coarsely chop and reserve. Place chard leaves, with water still clinging to the leaves, in a large saucepan on high heat. Cook, covered, shaking pan occasionally, for 2 mins or until wilted. Drain well. Cool for 5 mins. Chop coarsely.
3. Heat a large skillet on high heat. Spray reserved chard stems with no stick cooking spray. Cook and stir stems and garlic for 5 mins or until softened. Transfer to a large bowl.
4. Add chopped chard leaves, onions, lemon peel and juice, eggs, rice and Parmesan cheese; stir to combine. Spoon mixture into prepared dish.
5. Spray phyllo sheets with no stick cooking spray. Roughly scrunch, then arrange over filling to cover. Sprinkle with sesame seeds.
6. Bake for 30 mins or until golden brown. Let stand for 5 mins before serving.

chard, garlic, green onions, lemon zest, lemon juice, eggs, long grain white rice, parmesan cheese, phyllo, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/24298 (may not work)