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Swiss Chard Strudel

Preparation Time: 20 minutes
Cooking Time: 35 minutes

Serves: 4


1 bunch chard
4 Tbsp. olive oil
1 small onion, chopped
1/2 tsp. sea salt
Fresh ground black pepper to taste
1/2 cup Jarlsberg cheese
2 Tbsp. plus 2 tsp. dried bread crumbs
2 Tbsp. grated Parmesan cheese
3 Tbsp. unsalted butter
6 sheets phyllo dough


Preheat oven to 375F. Rinse and drain chard. Remove stems, discard woody bottoms, chop the rest. Coarsely chop the leaves. Heat 2 tablespoons oil in a skillet over low heat. Add the onion and saute until wilted, about 5 minutes. Stir in the chard stems, and cook 3 minutes. Stir in the chard leaves, and cook 3 minutes more. Drain off excess liquid, and transfer the mixture to a bowl. Season with salt and pepper. Stir in the Jarlsberg, 1 tablespoon of the crumbs and the Parmesan. Set aside.

Stir the butter and 2 tablespoons of olive oil in a small bowl. Open 1 sheet phyllo on a work surface. Brush it with some of the butter and oil mixture. Sprinkle with 1 teaspoon of the crumbs. Top with 4 more sheets of phyllo, brushing each with crumbs. Top with the remaining sheet, and brush it with butter and oil. Spoon the filling along one short end of the phyllo, leaving about 1 1/2 inches empty on each side. Fold the long sides in, overlapping the filling by 1 1/2 inches, to enclose the ends of the filing. Roll the phyllo and filing 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.

Source: Rosso and Lukins, The New Basics Cookbook.


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