INGREDIENTS
14 oz
1 bunch rainbow swiss chard
1
Onion, chopped (1 cup), small
10
Eggs, large
1 tbsp
Dijon mustard
3 tbsp
Harissa
1/4 tsp
Nutmeg
12
Phyllo sheets
1
Salt and freshly ground pepper, Coarse
1 stick
Butter, unsalted
3/4 cup
Heavy cream
1/2 cup
Sour cream
1 1/4 cups
Whole milk