Chard And Cheese Pie

Directions

1. This is a recipe my mom always made while I was growing up, and even as a veggie-phobic child I liked it! It wasn't too high-fat to begin with, and when I tried it adapted to fat-free Icouldn't tell the difference!
2. Wash chard and remove stems, then chop into bite-sized pcs. Cook quickly in a heavy pan with no added water or possibly oil, stirring constantly till wilted.
3. Drain very well, saving the juice for stock.
4. Beat together cheese, cottage cheese, egg whites, lemon juice, and salt.
5. Stir one c. of this mix into the chard. Put into a Pam'd 8x8" pan and press down firmly with a fork. Spread remaining cheese mix over top and sprinkle with bread crumbs and paprika.
6. Bake in a preheated 350 F oven for 30 min, or possibly till set (it took my oven about 35-40 min). Allow to stand several min before cutting into squares and serving.
7. Variations:(1) serve chilled with sliced tomatoes and chopped parsley;
8. (2) include sauted onions & mushrooms with the chard.
9. Notes: This is great at brunches or possibly potlucks. It also freezes wonderfully.