← Back to Search Results
baking American, German
Swiss Chard Strudel

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Don’t think that strudel always means apples. Made with Swiss chard, nutty-flavored Jarlsberg, and fresh Parmesan cheese, all rolled up in phyllo pastry and baked until golden, this strudel is just right alongside short ribs or vegetable soup.

Yield: 8 to 10 portions

Ingredients

  • 1 bunch Swiss chard (about 10 ounces)
  • 4 tablespoons olive oil
  • 1 small onion, chopped
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • ½ cup shredded Jarlsberg cheese
  • 2 tablespoons plus 2 teaspoons dried bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 3 tablespoons unsalted butter, melted
  • 6 sheets phyllo dough (about 16 × 12 inches each), thawed if frozen

Directions

1. Preheat the oven to 375°F.

2. Rinse and drain the chard. Remove the stems trim and discard the woody bottoms, chop the rest: and set aside. Coarsely chop the leaves.

3. Heat 2 tablespoons of the oil in a skillet over low heat. Add the onion and sauté until wilted, about 5 minutes. Stir in the chard stems and cook 3 minutes.

4. Stir in the chard leaves, and cook 3 minutes more. Drain off the excess liquid, and transfer the mixture to a bowl. Season with the salt and pepper. Stir in the Jarlsberg, 1 tablespoon of the crumbs, and the Parmesan. Set aside.

5. Stir the butter and remaining 2 tablespoons olive oil together in a small bowl.

6. Open 1 sheet of phyllo on a work surface. Brush it with some of the butter and oil mixture. Sprinkle with 1 teaspoon of the crumbs.

7. Top with 4 more sheets of phyllo, brushing each with butter and oil and sprinkling each with crumbs. Top with the remaining sheet, and brush it with butter and oil.

8. Spoon the filling along one short end of the phyllo, leaving about 1½ inches empty on each side. Fold the long sides in, overlapping the filling by 1½ inches, to enclose the ends of the filling.

9. Roll the phyllo and filling over onto itself to form a strudel roll. Place it on a baking sheet seam side down and brush the top with any remaining butter and oil. Bake until deep golden, 25 minutes. Let the strudel stand for 5 minutes before slicing and serving.


© 1989 Julee Rosso and Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 10 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

154kcal (8%)
278mg (12%)
9g
1g
12g (18%)
0g
4g (22%)
6g
1g
16mg (5%)
1g
4g
28mg
135mg
132mcg RAE (4%)
9mg (15%)
87mg (9%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
living-raw-food Living Raw Food
by Sarma Melngailis
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?