Greek Phyllo Pie with Garlicky Greens and Feta

I was too hungry to remember to take a picture of this one...which is too bad, it was pretty.  This is from a really old Cooking Light magazine.

11 c. chopped kale 1 pound
10 c. chopped Swiss chard (I used spinach)-1 1/2 pounds
1 T olive oil, divided
2  c. onion
1 c. fennel bulb
2/3 c hot cooked brown rice
2 T fresh chopped mint
1/2 t salt
1/2 t nutmeg
1/4 t red pepper
4 cloves garlic
3 egg whites
12 oz cottage cheese
4 oz feta
11 sheets frozen phyllo dough, thawed

1. Bring 2 c. water to a boil in a Dutch oven.  Add kale, cover and cook 4 minutes.  Stir in Swiss chard, and cover for 3 minutes.  Drain well and cool.  Place greens on paper towels and squeeze until barely moist.

2. Heat 2 t olive oil in pan over medium heat.  Add onion and fennel, saute 10 min or until soft.  Stir onion mixture, rice and next 8 ingredients (rice-feta) into the greens-set aside.

3. Preheat oven to 350.

4. Gently press 1 sheet of phyllo into an 11 inch round removable-bottom tart pan (oops...I used a pie pan and it worked) coated with cooking spray, allowing ends to extend over edges of pan.  Lightly coat with cooking spray.  Place 2nd sheet of phyllo over first sheet to form a crisscross design; lightly coat phyllo with cooking spray.  Repeat procedure with 5 sheets of phyllo and cooking spray.  Spoon greens mixture over phyllo in pan.  Cover greens mixture with 1 sheet of phyllo, continuing the crisscross design; lightly coat phyllo with cooking spray.  Repeat procedure with 2 sheets of phyllo and cooking spray.  Cover with remaining sheets of phyllo.  Fold in edges oh phyllo to fit pan and form a rim.  Brush with 1 t oil.  Cut 5 slits in top of dough to allow steam to escape.  Bake at 350 for 50 minutes-until golden brown.  Let stand for 5 minutes.  Yield 10 servings-210 calories, 12 g protein