In a large saute pan, add in half of the olive oil and heat over medium. Add in the onions and cook slowly for about 20-30 minutes or until onions are a deep golden brown and caramelized. Set aside.
Add the remaining olive oil to the saute pan and heat over medium high. Add in part of the greens and saute until they are completely wilted - keep adding in greens until you get them all in the pan. Cook until all greens are wilted - drain of any excess liquid.
Add your wilted greens, 2 eggs, cream cheese, parmesan cheese, salt and pepper and nutmeg to the bowl of a food processor. Process until mostly smooth - but don't puree it! You may need to mix it by hand a little afterwards to incorporate the ingredients.
In an 8"x*8" greased pan, spread out the swiss chard mixture evenly. Top with the caramelized onions. Then add add on a layer of the roasted onions.
Layer on one sheet of phyllo dough and spray lightly with olive oil or cooking spray. Then layer on another sheet of phyllo dough. Repeat with a few sprays of olive oil or cooking spray. Repeat with the remaining sheets of phyllo dough.
Bake pie for about 45 minutes or until warmed through and phyllo is golden and crispy. Serve warm!