Swiss Chard Kale Strudel

This Swiss Chard Strudel combines flaky pastry with a flavorful filling of Swiss chard, feta cheese, and fresh herbs. A delicious Mediterranean-inspired recipe that’s easy enough for a weeknight meal.

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Experience the delightful crunch and savory flavors of our filo pastry Strudel with Swiss chard and kale filling. It’s a culinary masterpiece perfect for any occasion. This elegant dish features layers of crispy, golden filo pastry enveloping a rich and creamy filling made from sautéed Swiss chard and kale, infused with the aromatic notes of garlic and onion.

This strudel offers a harmonious blend of textures and tastes, enhanced with tangy goat cheese (or creamy cream cheese) and a sprinkle of nutty Parmesan. It is ideal for entertaining guests, whether as an appetizer or a side dish. Also, its impressive appearance and sophisticated taste make it a showstopper at any gathering.

Why is this strudel the best recipe?

• Flavorful Filling: Combining sautéed garlic and onion with Swiss chard and kale creates a robust, savory filling.
• Crispy and Flaky Pastry: Using filo pastry ensures the strudel is beautifully crisp and flaky.
• Impressive Presentation: The strudel looks impressive and elegant, making it an excellent choice for entertaining guests.
• Simple and Straightforward Preparation: Despite its gourmet appearance, this recipe is straightforward and easy to follow.

Ingredients and substitutes

• Onion: Provides a sweet and savory flavor when sautéed. Shallots or leeks can be used for a milder, slightly different taste.
• Garlic: Adds depth and a distinct savory note to the filling. You can also use garlic powder (use sparingly) or minced shallots.
• Swiss Chard: Contributes a slightly earthy, mild flavor and a tender texture. Spinach or beet greens can be used for a similar taste and texture.
• Kale: Adds a robust, slightly bitter flavor and a hearty texture. Collard or mustard greens can be used for a similar hearty texture and taste.
• Goat Cheese or Cream Cheese: Provides creaminess and a tangy richness to the filling. You can also use feta cheese (for a tangier flavor) or ricotta cheese (for a milder flavor).
• Grated Parmesan Cheese: Adds a nutty, salty flavor and enhances the overall richness of the filling. You can also use Pecorino Romano (for a saltier, sharper flavor) or Asiago cheese.
• Filo Pastry: Creates a crisp, flaky outer layer that contrasts with the creamy filling. You can also use puff pastry (for a richer, more buttery texture) or homemade shortcrust pastry.
• Olive Oil or Melted Butter: Used to brush the filo pastry, ensuring it becomes golden and crisp during baking. Vegetable oil, melted ghee, or a combination of melted butter and olive oil.

Step-by-step: Swiss chard Kale Strudel

Preheat the Oven: 

Preheat your oven to 375°F /190°C/ Gas mark 5.

Prepare the Filling: 

• Heat a large skillet over medium heat and add a tablespoon of olive oil.
• Sauté the chopped onion until it becomes translucent, about 5 minutes.
• Next, add the minced garlic and sauté for another minute. Then, add the chopped Swiss chard and kale to the skillet.
• Cook until wilted, and any excess moisture has evaporated, about 7-10 minutes.
• Season with salt and pepper to taste.
• Remove from heat and let the mixture cool completely.

Mix the Cheeses: 

Transfer the greens mixture to a large mixing bowl once it has cooled.
Then, add the goat cheese or cream cheese and grated Parmesan cheese. Mix until well combined.

Prepare the Filo Pastry: 

Lay one sheet of filo pastry on a clean, dry surface. Brush it lightly with olive oil or melted butter.
Next, place another sheet on top and brush again. Repeat this process until you have a stack of 5 sheets.

Assemble the Strudel: 

Spread half of the filling along one short side of the filo stack, leaving about an inch border.
Fold in the sides and carefully roll up the filo pastry to encase the filling.
Then, place the rolled strudel seam side down on a baking sheet lined with parchment paper.
Repeat the process with the remaining filo sheets and filling to make a second strudel.

Bake the Strudel: 

Brush the tops of the strudels with more olive oil or melted butter.
Bake in the preheated oven for 25-30 minutes or until the filo pastry is golden brown and crisp.

Serve:

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

Tips for Succss

• Keep Filo Pastry Moist: Filo pastry can dry out quickly. Keep the sheets you’re not working with covered with a damp kitchen towel to prevent them from drying out and becoming brittle.
• Properly Cook Greens: Make sure to cook the Swiss chard and kale thoroughly to remove excess moisture. This ensures that the filling isn’t too wet, which could make the pastry soggy.
• Cool the Filling: Let the sautéed greens cool completely before mixing in the cheeses. Adding cheese to hot greens can cause the cheese to melt too much, making the filling harder to handle.
• Even Layering: Spread the filling evenly along the short side of the filo pastry, leaving about an inch border. This ensures an even filling distribution and makes it easier to roll the strudel.
• Roll Tightly: When rolling the strudel, do so tightly but gently to avoid tearing the delicate filo pastry. A tight roll helps keep the filling inside and maintains the shape during baking.
• Brush Generously: Brush each layer of filo pastry generously with olive oil or melted butter. This helps achieve a golden, crispy finish and ensures the layers don’t stick together.
• Score the Top: Before baking, lightly score the top of the strudel with a sharp knife. This helps steam escape and makes it easier to cut the strudel into portions after baking.
• Use Parchment Paper: Bake the strudel on a parchment-lined baking sheet to prevent sticking and make cleanup easier.
• Watch the Oven: Keep an eye on the strudel while it bakes. Filo pastry can go from golden to burnt quickly. If it browns too fast, you can cover it loosely with aluminum foil to prevent burning while ensuring the filling cooks through.
• Let it Rest: Allow the strudel to cool slightly before slicing. This helps the filling set and makes it easier to cut clean slices without the filling spilling out.

more strudel recipes

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

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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