2 lb. spinach
1 lb. chard
1 bunch parsley
6 green onions
6 eggs, slightly beaten
1/3 c. olive oil
1 tbsp. salt
Freshly ground pepper
1/2 tsp. dried oregano
1/2 lb. feta cheese, crumbled
3/4 c. grated Romano cheese
12 sheets prepared phyllo dough
1/3 c. melted butter

Wash greens and pat dry thoroughly. Finely chop the spinach, chard, parsley and onions. Place in a towel and squeeze to dry thoroughly. Beat eggs in a large bowl and mix in the oil, salt, pepper, oregano and cheese. Add greens and mix lightly.

Lay out phyllo and cover with clear plastic film to keep from drying out. Line a buttered 9 x 13 inch baking pan with 1 sheet of phyllo, brush with melted butter and cover with 5 more sheets of phyllo, brushing each with melted butter and letting phyllo overlap sides of pan.

Place greens mixture in the phyllo lined pan and smooth the top. Fold any overlapping phyllo back over the greens. Arrange 6 more buttered sheets of phyllo, cut or folded in to fit top of pan, on top.

Using a razor blade or sharp knife, make 3 lengthwise cuts through the top layers of phyllo only. Then make 5 crosswise cuts, making squares.

Bake in a 375 degree oven for 50 to 60 minutes, or until the greens are tender and pastry is golden brown. Remove to a rack to cool slightly and finish cutting into squares. Serve warm at room temperature or chilled.