Chard Spanakopita Pasta

• 3 tbsp butter, 1 tbsp melted
• 1 tbsp olive oil
• 4 None shallots, chopped
• 1 None onion, chopped
• 6 oz chard, stalks removed, leaves chopped roughly
• 2 tsp finely chopped dill
• 4 oz low-fat cream cheese
• 2 sheets filo pastry
• 2 oz Parmesan cheese, grated
• 14 oz lasagna sheets, broken into rough triangles
• 3 oz baby spinach leaves
• 5 oz feta cheese

1. Preheat oven to 425u0b0C. Line a baking sheet with parchment paper. In a saucepan, heat half the unmelted butter and the olive oil over medium heat. Saute shallots 3-4 mins, until softened but not colored. Remove from pan and set aside in small bowl.
2. For the sauce, heat remaining unmelted butter and oil and cook onion 3-4 mins. Add chard and cook 7 mins, until soft. Remove from heat and stir in dill. Allow to cool slightly. Place chard mixture in a blender with cream cheese and blend to combine. Season with salt and pepper to taste.
3. Meanwhile, place the filo sheets side-by-side on a baking sheet and brush with melted butter. Sprinkle with half the Parmesan. Fold in half and brush with remaining butter. Sprinkle with remaining Parmesan and bake 5-6 mins, until golden and crisp. Remove from oven and set aside.
4. In a large saucepan of salted water, cook pasta according to package directions and drain. Return to pan, add the sauce and baby spinach leaves and toss to combine. Spoon onto serving platter, top with feta and shallots and crumble on some of the crispy filo. Serve remaining crispy filo on the side.

butter, olive oil, shallots, onion, chard, dill, cream cheese, pastry, parmesan cheese, lasagna sheets, baby spinach, feta cheese

Taken from recipes-plus.com/api/v2.0/recipes/29537 (may not work)