Chard Strudel

Ingredients for 4 servings:

• 800 g chard
• 450 g puff pastry (frozen)
• 1 bunch of spring onions
• 175 g sheep’s cheese
• 100 g walnuts
• 6 tbsp olive oil
• 125 g butter
• 3 eggs
• 5 tbsp milk
• salt and pepper
• Paprika powder
• Flour for the work surface
• 500 g yogurt
• 2 garlic cloves
• 1 tsp spice paste (harissa)

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

with walnuts and feta cheese

Thaw the puff pastry sheets next to each other. Tear, wash, and roughly chop the chard. Trim, wash, and finely slice the spring onions. Crumble the cheese and chop the walnuts. Heat 3 tablespoons of oil and 3 tablespoons of the 125g butter in a deep saucepan. Sauté the spring onions and walnuts for a few minutes, then add the chard and sauté, stirring constantly, until soft and slightly reduced in size. Allow to cool. Add the crumbled cheese to the chard mixture. Stir in 1 whole egg and season generously with salt, pepper, and paprika. Tip: If you like it spicier, you can also add chili powder. Melt the remaining butter and mix it with 4 tablespoons of milk, 1 egg, and the remaining oil. Stack the pastry sheets one after the other. Brush each sheet with the oil and milk mixture, but not the top one. Then, roll out the puff pastry stack on a floured surface into a rectangle approximately 40 x 30 cm. Preheat the oven to 200°C fan/convection oven. Line a baking tray with baking paper. Spread the chard, nut, and cheese mixture over the dough. Then roll the dough into a strudel (starting from the short side). Place it on the baking tray with the seam facing down. Mix one egg yolk with 1 tablespoon of milk and brush the strudel with it. Any leftover oil, milk, and egg mixture from brushing the puff pastry can be used. Place in the oven and bake on the middle rack for about 30 to 35 minutes. A yogurt sauce goes well with this. To make this, mix 500 g of yogurt, 2 cloves of garlic, 1 teaspoon of harissa, salt, and pepper well, and serve with the sauce.