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Categories:
extra-virgin olive oil fennel seeds cumin seeds caraway seeds onion garlic Swiss chard salt goat cheese phyllo unsalted butter
Viewed: 52 - Published at: 4 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon caraway seeds
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 bunch Swiss chard (about 12 ounces), stems finely chopped and leaves coarsely chopped
- Salt and freshly ground pepper
- 4 ounces fresh goat cheese (1/2 cup)
- 4 sheets of phyllo dough, plus more in case of tearing
- 4 tablespoons unsalted butter, melted
Method
- In a large skillet, heat the oil until shimmering.
- Add the fennel, cumin and caraway seeds and cook over high heat until fragrant, about 30 seconds.
- Add the onion, garlic and chopped chard stems and cook over high heat, stirring occasionally, until softened, about 6 minutes.
- Add the chard leaves, season with salt and pepper and cook over high heat until softened and any liquid has evaporated, about 8 minutes.
- Let cool, then fold in the goat cheese.
- Season with salt and pepper.
- Preheat the oven to 375 and line a baking sheet with parchment paper.
- On a work surface, butter and stack the four sheets of phyllo dough; butter the top sheet.
- Spread the chard filling along a long edge, leaving about 1 inch of phyllo at each end.
- Roll up the phyllo to form a long cylinder, tucking in the ends as you go.
- Transfer the strudel to the baking sheet, seam side down and brush with butter.
- Bake for about 35 minutes, until golden and crisp.
- Let cool for 20 minutes, then cut into 12 pieces and serve.
