| 1 | Preheat oven to 400*. |
| 2 | Wash the swiss chard and reserve. Rinse the leeks and slice thinly. Mince the garlic. |
| 3 | Melt the butter and set aside to cool some. |
| 4 | In a large skillet, melt 2T of the butter and cook the leeks until softened. Add the garlic and stir for one minute. Add the Swiss chard and cover. Reduce the heat to low and cook until the chard is wilted, about 5 minutes. Remove the vegetable to a bowl and reserve. |
| 5 | In a large bowl, beat the eggs well. Add the cheeses and spices. Mix thoroughly. Mix in the vegetables and the nuts. Salt and pepper to taste. |
| 6 | Unfold the filo dough from the package and remove half of the contents. Return the remaining dough to the freezer for another use. |
| 7 | Keeping the filo covered with plastic wrap (so it doesn't dry out) Work with one thin sheet at a time. Place one sheet on a baking sheet or 9x13 baking pan that has been sprayed with non-stick spray (or use a little butter) and spread a little of the melted butter evenly on it. Repeat with half of the sheets, layer by layer. |
| 8 | Spread the vegetable mixture on top of this layer and then top with another sheet of filo. Continue to layer and butter all the sheets until they are all used up. End with a brushing of butter. |
| 9 | Cut into serving size squares, being sure to cut through all the layers. |
| 10 | Bake for 45 minutes, until the filling is set and it is nicely browned. Check often to be sure it isn't getting too brown, and cover with foil if necessary. Serve warm or cold. |
