Name: Swiss Chard Strudel
Yield: 8 to 10 portions
Ingredients: 1 bunch Swiss chard (about 10 ounces); 1 small onion, chopped; ½ teaspoon salt; Freshly ground black pepper, to taste; 4 tablespoons olive oil; ½ cup shredded Jarlsberg cheese; 2 tablespoons plus 2 teaspoons dried bread crumbs; 6 sheets phyllo dough (about 16 × 12 inches each), thawed if frozen; 2 tablespoons grated Parmesan cheese; 3 tablespoons unsalted butter, melted

Preparation info

8 to 10
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Don’t think that strudel always means apples. Made with Swiss chard, nutty-flavored Jarlsberg, and fresh Parmesan cheese, all rolled up in phyllo pastry and baked until golden, this strudel is just right alongside Savory Short Ribs, Garden Vegetable Soup, or Eggplant Wrapped Moussaka.

Ingredients

1 bunch Swiss chard (about 10 ounces)
4 tablespoons olive oil

Side dish
Vegetarian

Method

Preheat the oven to 375°F.
Rinse and drain the chard. Remove the stems, trim and discard the woody bottoms, chop the rest, and set aside. Coarsely chop the leaves.
Heat 2

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Ingredients

Method

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