2 lbs. Swiss chard, coarse stems removed
5 tbsp. butter
1 lg. onion, thinly sliced
4 eggs
1 1/2 tsp. each dry basil & oregano
1/4 tsp. pepper
2 c. (about 12 oz.) crumbled feta cheese
4 sheets (12"x17") fila dough

Fill a 5 to 6 quart pan three-quarters full of water and bring to a boil over high heat. Push about a third of the chard leaves at a time into water; cook, uncovered, until stems are limp (about 3 minutes). Lift our chard with a slotted spoon and drain. Repeat with remaining chard. Let cool; then chop coarsely.

Meanwhile, in a wide frying pan, melt 2 tablespoons of the butter over medium heat. Add onion and cook, stirring occasionally, until soft, about 10 minutes.

In a large bowl, beat eggs until blended. Stir in chard, onion, basil, oregano, pepper and feta. Spread mixture in a shallow 2 quart baking dish or pan.

Stack sheets of fila and fold once so width fits or is slightly larger than narrow dimension of baking dish. Set baking dish on fila; cut around dish so fila will fit, discarding trimmings.

Melt remaining 3 tablespoons butter. Lay a sheet of fila on chard mixture; brush with butter. Layer remaining fila, brushing each layer with remaining butter. With a sharp knife, cut through fila, making about 6 equal size diamonds. (At this point, you may cover and refrigerate for up to a day.)

Bake, uncovered in a 375 degree oven until fila is well browned, 40 to 45 minutes. Insulate to transport hot. Cut through markings to serve. Makes 6 servings.