Guests coming over? Serve this delicious Swiss chard strudel
Swiss chard strudel is a vegetarian delight, blending the earthiness of Swiss chard with the crispness of strudel pastry. Stemming from European strudel traditions, it's become a savory choice for modern vegetarians. Ideal for those desiring a refined yet cozy meal, this dish respects its culinary heritage while catering to contemporary tastes. Ready to create this impressive meal? Let's start cooking!
Gather the following ingredients
For Swiss chard strudel, collect one bunch of Swiss chard (500 grams), two tablespoons olive oil, one large onion finely chopped, two cloves garlic minced, 200 grams of ricotta cheese, 100 grams of feta cheese crumbled, one teaspoon of dried dill, and salt and pepper to taste. You'll also need four phyllo dough sheets and some melted butter or additional olive oil for brushing.
Preparing the filling
Begin by rinsing the Swiss chard and chopping it into bite-sized pieces. Heat two tablespoons of olive oil in a skillet over medium. Add the onion, sauteing until it's translucent and golden. Then, stir in the garlic, cooking until aromatic. Next, incorporate the Swiss chard, cooking until it wilts and most moisture has evaporated, taking roughly five to seven minutes.
Mixing cheeses with greens
After the greens have been cooked and allowed to cool slightly, in a separate bowl, combine the ricotta cheese with the crumbled feta. Sprinkle in the dried dill for added flavor. Season the cheese blend with salt and freshly ground pepper to suit your palate. Finally, gently mix in the cooled Swiss chard, ensuring that the greens and cheese mixture is thoroughly integrated.
Assembling your strudel
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lay out one sheet of phyllo dough on a clean surface and brush lightly with melted butter or olive oil. Place another sheet on top and repeat until all four sheets are stacked together. Spread your Swiss chard-cheese mixture along one edge of the phyllo stack, leaving a small border around edges for folding.
Baking to perfection
Carefully roll up your strudel starting from the filled edge toward the empty side like a log. Tuck in sides as you go along to seal in filling properly. Transfer carefully onto a baking sheet lined with parchment paper seam-side down. Brush its top lightly with more butter or oil for that golden finish when baked.
