2 to 2 ½ pounds Swiss chard, stemmed and washed thoroughly
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 large garlic cloves, minced or pressed
¼ cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano
3 large eggs, beaten
4 ounces feta cheese, crumbled
Freshly ground pepper
12 sheets phyllo pastry plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing (note, you can also make this using your own pie dough)
Boil a large pot of salt water. Add the chard and blanch for 1 minute. Use a slotted spoon to pull out the chard and cool in an ice bath for a few minutes. When cool, squeeze and drain the excess water. Chop coarsely and set aside.
Preheat the oven to 375ºF. Oil/butter a 10-inch tart or cake pan. Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.
Beat the eggs in a large bowl and crumble in the feta. Toss with the greens, and season to taste with salt and pepper.
Line the pie dish with pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the pieces for the top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan.
Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.