Instructions

Heat the olive oil in a large saute pan over medium heat.  Add the onion and saute until onion turns translucent, about 5 minutes.  Add the scallions and cook for another minute.  Add the chard and cook until just wilted.  Remove from heat and set aside to cool for a few minutes.

In a large mixing bowl, gently combine the eggs, Parmesan, feta, chickpeas, olives, salt and pepper.  When the chard mixture is cool enough to handle, squeeze out the excess liquid and add it to the mixing bowl.  Stir again to combine.

Preheat the oven to 375.  Line 2 large rimmed baking pans with parchment paper.

Gently unwrap the phyllo dough, lay it flat, and cover with a towel.  Place one sheet of phyllo on your work surface and brush it lightly with butter.  Working quickly, place another sheet of phyllo directly on top of the first layer and lightly brush again with butter.  Repeat until you have 4 layers of phyllo dough on top of each other.  Cut the sheets in half lengthwise.  Place about 1/3 cup of the chard filling on one end and fold diagonally to make a triangle.  Fold the triangle over straight and then diagonally again.  Continue folding until you reach the end of the sheet.  Brush the triangle once more with melted butter being sure to seal the seams.  Place seam side down on baking sheet and sprinkle with a pinch of flaked salt.  Repeat with the remaining dough and filling.

Bake 25-30 minutes, until phyllo is brown and crisp.  Serve immediately.