Swiss Chard and Kale Strudel

This Swiss chard and kale strudel wraps sautéed greens, creamy goat cheese, and Parmesan in layers of crisp, flaky filo pastry. It’s a delicious way to turn Swiss chard and kale into a savory strudel that’s perfect as an appetizer, side dish, or light meal.

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I often have both Swiss chard and kale in my kitchen, and they work particularly well together in recipes like this because they cook down into a flavorful filling without feeling too heavy.

For this strudel, I sauté the greens with onion and garlic, then combine them with goat cheese and Parmesan. The filling is wrapped in several layers of filo and baked until crisp and golden.

The important part is to cook the excess moisture out of the greens and let the filling cool before assembling the strudel. A wet or warm filling creates steam inside the filo, which is usually the reason a savory strudel turns soggy instead of crisp.

If you prefer individual portions, you can use the same flavor combination to make my Swiss chard and kale filo parcels instead.

Why you’ll love this strudel

• Crisp and flaky – Layers of filo pastry bake beautifully golden around the savory filling.
• Packed with greens – Swiss chard and kale cook down into a generous filling with goat cheese and Parmesan.
• Great for sharing – Slice the strudel into smaller portions for appetizers or larger portions for a light meal.
• Make it ahead – The filling can be prepared in advance, making assembly much quicker when you’re ready to bake.

Ingredients and substitutions

• Swiss chard – Remove the tough stems and chop the leaves before cooking. Swiss chard wilts considerably, which is why the raw amount can look like a lot at first.
• Kale – Adds a little more texture than the Swiss chard. Remove the tough center stems before chopping. You can also replace some of the kale with spinach.
• Onion and garlic – These form the savory base of the filling. Cook the onion until soft before adding the greens.
• Goat cheese – Gives the filling creaminess and a slight tang. Cream cheese is a good choice if you prefer a milder flavor.
• Parmesan – Adds a salty, nutty flavor. Freshly grated Parmesan works best and melts easily into the filling.
• Filo pastry – Also called phyllo pastry. I layer several sheets for each strudel so the outside becomes crisp and flaky while the filling stays moist.
• Olive oil or melted butter – Used between the filo layers to help them separate and crisp during baking. Either works; butter gives you a slightly richer flavor.
• Salt and black pepper – Season to taste, keeping in mind that both goat cheese and Parmesan already add saltiness.

Step-by-step: Swiss chard Kale Strudel

Prepare the filling

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
• Add the garlic and cook for about 30 seconds, just until fragrant.
• Add the chopped Swiss chard and kale. Cook for 7 to 10 minutes, stirring occasionally, until the greens have wilted and the excess moisture has evaporated.
• Season with salt and black pepper, then remove from the heat and let the mixture cool completely.
• Once cooled, add the goat cheese and Parmesan. Mix until evenly combined. Taste and adjust the seasoning if needed.

Assemble the strudels

• Preheat the oven to 375°F / 190°C / Gas Mark 5. Line a baking tray with parchment paper.
• Place one sheet of filo pastry on the work surface and brush lightly with olive oil or melted butter. Add another sheet on top and brush again. Continue until you have 5 layers of filo.
• Spoon half the filling along one long side of the layered filo, leaving a small border around the edges.
• Fold the short sides slightly over the filling, then roll the filo up gently but firmly into a strudel.
• Place the strudel seam-side down on the prepared baking tray. Repeat with the remaining 5 filo sheets and filling to make the second strudel.
• Brush the tops and sides lightly with olive oil or melted butter. If you like, make a few shallow diagonal cuts across the top to make slicing easier after baking.

Bake

• Bake for 20 to 25 minutes, or until the filo is crisp and golden brown.
• Let the strudels rest for 5 to 10 minutes before slicing. Serve warm.

Veena’s tip

Make sure the greens are fairly dry before adding the cheese, and let the filling cool completely before it touches the filo. Moisture and heat are the two things most likely to make filo soggy.

Serve:

 Let the strudels cool slightly before slicing. Serve warm as an appetizer or main dish.

Tips for Success

• Cook off the moisture. The greens should be wilted and the pan fairly dry before you remove them from the heat.
• Cool the filling completely. Warm filling creates steam and can soften the filo before it even reaches the oven.
• Keep unused filo covered. Filo dries out very quickly, so keep the remaining sheets under a slightly damp kitchen towel while you work.
• Brush lightly between layers. You need a thin coating of olive oil or melted butter, not enough to soak the pastry.
• Don’t overfill the strudel. Leave enough room along the edges to fold and roll it without the filling spilling out.
• Place it seam-side down. This helps keep the strudel closed as it bakes.
• Let it rest before slicing. Five to ten minutes allows the filling to settle while the filo stays crisp.

more strudel recipes

• Apple Strudel with Puff Pastry
• Easy Apple Strudel Recipe with Filo Pastry
• Goat cheese spinach strudel – Elegant and Flavorful

Troubleshooting

Problem	What happened	How to fix it
Soggy filo	The filling contained too much moisture or was still warm.	Cook the greens until fairly dry and cool completely before assembling.
Filo cracks or tears	It dried out while you were working.	Keep unused sheets covered. Small tears can simply be patched with another piece of filo.
Strudel splits while baking	It was rolled too tightly or overfilled.	Leave a little room for the filling to expand and don’t pack it too tightly.
Bottom stays soft	Excess moisture collected underneath.	Bake on a preheated or sturdy baking sheet and make sure the filling isn’t wet.
Filo is pale rather than crisp	It needs more fat or baking time.	Brush the outside lightly with oil or butter and bake until properly golden.

Frequently asked questions

spinach recipes

• Cheesy Spinach Spirals
• Spinach Potato Patties
• Flaky Spanakopita Spiral
• Spinach Quiche with Goat Cheese or
• Spinach Three-Cheese Puff Pastry Turnovers
• Flaky Spanakopita Triangles (Filo)

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