Swiss Chard Kale Strudel Recipe
Calories: 12
Adjust Servings Here: 8 servings
Description
Indulge in the crispy delight of our Filo Swiss chard kale strudel, where flaky layers envelop a rich, savory blend of sautéed greens and creamy cheeses. Perfect as an appetizer or side, this elegant dish effortlessly impresses with its sophisticated flavors and texture.
Ingredients
Makes 2 strudels
- 190 g (10 sheets) sheets of filo pastry
- 80 ml (⅓ cup) Olive oil or melted butter (for brushing filo pastry)
For the Filling
- 1 tbsp Olive oil
- 1 large Spanish onion finely chopped
- 3 large Garlic cloves minced
- 150 g (4 cups) Swiss chard chopped (stems removed)
- 100 g (4 cups) Kale chopped (stems removed)
- 113 g (4 oz) Goat cheese or cream cheese
- 50 g (½ cup) Parmesan cheese freshly grated
- ½ tsp Salt to taste
- ½ tsp Black pepper powder to taste
Instructions
- Prepare the filling – Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes, until soft and translucent. Add the garlic and cook for another 30 seconds.1 tbsp Olive oil , 1 large Spanish onion, 3 large Garlic cloves
- Cook the greens – Add the Swiss chard and kale. Cook for 7 to 10 minutes, stirring occasionally, until wilted and the excess moisture has evaporated. Season with salt and black pepper. Remove from the heat and cool completely.150 g Swiss chard, 100 g Kale, ½ tsp Salt, ½ tsp Black pepper powder
- Add the cheese – Add the goat cheese and Parmesan to the cooled greens. Mix until evenly combined. Taste and adjust the seasoning if necessary.113 g Goat cheese or cream cheese, 50 g Parmesan cheese
- Preheat the oven – Preheat the oven to 375°F / 190°C / Gas Mark 5. Line a baking sheet with parchment paper.
- Layer the filo – Place one sheet of filo on the work surface and brush lightly with olive oil or melted butter. Place another sheet on top and brush again. Continue until you have 5 layers. Keep the remaining filo covered with a slightly damp kitchen towel while you work.190 g sheets of filo pastry, 80 ml Olive oil or melted butter
- Fill and roll – Spoon half the filling along one long side of the filo, leaving a border around the edges. Fold the short sides over the filling, then gently roll the filo around the filling to form a strudel.
- Make the second strudel – Place the strudel seam-side down on the prepared baking sheet. Repeat with the remaining 5 filo sheets and filling.
- Bake – Brush the tops and sides lightly with olive oil or melted butter. Make a few shallow diagonal cuts across the top if desired. Bake for 20 to 25 minutes, until crisp and golden brown.
- Serve – Let the strudels rest for 5 to 10 minutes before slicing. Serve warm.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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