Tear chard leaves from the stalk. Boil in salted water for five minutes. Drain and cool.

Take small handfuls of the cooked chard leaves and squeeze tightly into a ball to drain all water. Continue to drain each handful of chard and then set the balls of chard aside. 

Once squeezed and drained, place the chard balls on a chopping board and chop very finely. Place in a mixing bowl and add the chopped parsley and chopped cilantro. Mix well.

Add dill, nutmeg, salt and pepper to the mixing bowl and mix well. Sprinkle the flour over the top and fold into the mixture. Beat the two eggs, add them to the bowl and mix well. Add the crumbled feta and mix once more. 

Place apprx. two tablespoons of the mixture in the palm of your hand and flatten it slightly into a thick, round patty.  Repeat with remaining mixture until a plate has been filled with the prepared patties.

Heat one to two tablespoons of olive oil in a skillet. Add five or six patties, or enough to cover the pan with space between each patty. Cook over medium heat for four to five minutes per side. When both sides are browned, place onto paper towels to drain. Repeat until all of the patties are cooked.  

Serve on a warm plate with lemon wedges.