Chard strudel

Ingredients for 6 servings:

• 250 g flour
• 2 egg yolks (one for brushing)
• 1 pinch(s) of salt and sugar
• 3 tbsp oil
• 50 g butter
• 4 tbsp almonds, grated
• 3 tbsp milk
• 1 kg chard
• 2 large onions
• 2 tbsp oil
• 3 eggs
• Salt and pepper, freshly ground
• 250g mozzarella
• 150 g cheese (Emmental), grated
• 100 ml water, lukewarm

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

also delicious with savoy cabbage and minced meat

For the dough, combine flour, one egg yolk, salt, and sugar, 3 tablespoons of oil, and 100 ml of lukewarm water. Knead into an elastic dough. Form into a ball and wrap in cling film and let rest in the refrigerator for at least 30 minutes. For the filling, cut the chard into short strips, keeping the white stems separate from the green leaves. Finely dice the onions and sauté with the oil in a large pot. Then add the chard stems and sauté for 5 minutes, then add the chard leaves for another 3-4 minutes to sauté (I treat chard like spinach: sauté until it starts to shrink somewhat). Let cool slightly. In a bowl, whisk the eggs, season with salt and pepper. Dice the mozzarella, and add them to the eggs along with the Emmental cheese. Add the chard. Preheat the oven to 200°C. Roll out the strudel dough and stretch it until wafer-thin (careful not to tear it). Brush the dough with melted butter and sprinkle with almonds (alternatively, use breadcrumbs if you have a nut allergy or similar). Spread the vegetable filling over the dough, leaving a border all around. Fold the sides in and roll up the strudel. Place seam-down on a baking sheet lined with parchment paper. Whisk the egg yolk with milk and brush over the strudel. Place on the middle rack of the oven. Bake for approximately 40-45 minutes.