Swiss Chard Kale Strudel Recipe
Calories: 13
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
- 1 large Spanish onion finely chopped
- 3 large Garlic cloves minced
- 2 cups (75 g) Swiss chard chopped (stems removed)
- 2 cups (50 g) Kale chopped (stems removed)
- 4 oz (113 g) Goat cheese or cream cheese
- ½ cup (50 g) Parmesan cheese freshly grated
- 10 sheets (190 g) sheets of filo pastry
- ½ cup (120 ml) Olive oil or melted butter (for brushing filo pastry)
- ½ tsp Salt to taste
- ½ tsp Black pepper powder to taste
Instructions
- 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. Add the minced garlic and sauté for another minute. 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.1 large Spanish onion, 3 large Garlic cloves, 2 cups Swiss chard, 2 cups Kale, 4 oz Goat cheese or cream cheese, 1/2 cup Parmesan cheese, ½ tsp Salt, ½ tsp Black pepper powder
- Mix the Cheeses: Transfer the greens mixture to a large mixing bowl once it has cooled. 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. Place another sheet on top and brush again. Repeat this process until you have a stack of 5 sheets.10 sheets sheets of filo pastry
- 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. 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.½ cup Olive oil or melted butter
- 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.
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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