Rainbow Chard Filo Strudel with Ricotta L Colorful chard strudel with Filoteig and Ricotta

Swiss chard (Mangold) is a member of the beet family and has large, flat, crinkled green
leaves with thick, fleshy stalks and ribs. The taste of Swiss chard is rather rich, complex and
robust. You can even think of Swiss chard almost as two vegetables in one as both the leaves and
stems can be used. Swiss chard is popular in Italian and French, but also in German cooking.

Swiss chard is also simply called ‘chard’, or ‘leaf beet’, ‘white beet’ or ‘spinach beet’. And different varieties may have red, pink, white or yellow stalks.

Swiss chard is in season from June to Augustand from October to April.The stem is often cooked  and served separately, for example in a stir-fry. The leaves cook more quickly
than the stem and can be added to omelettes, soups, strudels, tarts – last November, I posted a recipe for a delightful Red Swiss Chard & Mushroom Filo Tart. For even cooking, remove the stems from the leaves, then chop or slice the stems and start cooking them for a few minutes before adding the leaves.

Before you start cooking your chard, you have to wash it very well, before use, to remove any
grit, and trim only when ready to cook.

Rainbow chard with vibrant red, pink, yellow and white stemsis not one actual variety of chard but rather a mix of white-stemmed, red and golden chard. The mix of the different colors not only looks quite pretty, but packs a lot in flavor as you as it combines the spinach like flavor of Swiss chard with the earthy taste and sweetness of red chard and the mild nutty flavor of golden chard.

Look for rainbow varieties of chard at farmers’ markets or farm shops. When shopping for Swiss chard, you should look for fresh green leaves and firm
stalks with no signs of wilting or discoloration. When you shop for rainbow chard, look for a good mix of the different colors with bright green leaves and fresh-cut stems. You should keep your chard in a paper bag in
the fridge for not more than 2 to 3 days, or blanch and freeze your veggies for later use. If you choose to freeze your chard, you should rememberthat while chard leaves freeze well, the stems tend to become somewhat soggy.  For longer storage in your fridge, you should cut the leaves from the stems and keep them separate – make sure to roll up the leaves between layers of paper towel, that way they will keep reasonably fresh for about a week.

Rainbow Chard Filo Strudel with Ricotta

Ingredients

(for 10 persons)

• 1 bunch Swiss chard, rainbow chard if possible (approx. 500g/16 oz)
• 2 shallots
• 2 garlic cloves (optional)
• 12 tbsp of olive oil, suitable for cooking
• salt
• freshly ground black pepper
• freshly ground nutmeg
• 500g (16 oz) ricotta
• 50g (1.7 oz) freshly grated Parmesan
• 4 eggs, organic or free-range
• 12 strudel or filo dough sheets (filo dough, about 12in x  12in)
• 150g (5.3 oz) cooking cream
• 1 to 2 tbsp of black poppy seeds

Preparation

1. For the filling: rinse the Swiss chard, trim, thinly slice the stalks and
   coarsely chop the greens.

2. Peel the shallots and garlic (if using), finely chop and sweat in the oil until
   translucent. Add the chard stalks and sauté for 10 minutes. Add the greens
   and sauté for 2 to 3 minutes, season with salt and pepper. Place the chard
   in a bowl and let it cool slightly.

3. Add the ricotta with 2 eggs to the chard mixture. Mix the filling well, then
   season with salt and pepper. Add freshly grated nutmeg and parmesan to the mixture and stir well.

4. Preheat the oven to 200 °C (395°F). Brush a baking dish with olive oil.

5. On your work surface, place four filo dough sheets next to each other and
   brush with olive oil. Cover each of the four sheets with one more sheet and
   finish off smoothly. Repeat this process once again.

6. Place the four filo dough stacks side by side, brush each top with oil.

7. Spread the Swiss chard filling on the bottom third of each filo stack. Leave
   a 3 cm wide edge at the ends. Roll up the filo leaves, squeeze the ends
   together OR fold the ends under and brush with olive oil. Place the filo strudel side by side in
   the baking dish.

8. Whisk the remaining eggs (2) with cream, salt and pepper and pour over the
   strudel. Sprinkle poppy seeds on top.

9. Bake in the oven for about 45 minutes. As soon as the strudels are light brown and the
   filling is stocked, remove the baking dish from the oven.

10. Let the strudel cool slightly and cut into portions.
11. Eat hot or enjoy at room temperature.

Colorful chard strudel with filotig and ricotta

Ingredients

(for 10 people)

• 1 Mangold (ca. 500g)
• 2 shallots
• 2 cloves of garlic
• 12 tablespoons of olive oil, suitable for cooking
• Fine original salt
• Freshly ground black pepper
• somewhat freshly ground nutmeg
• 500g Ricotta
• 50g freshly ground parmesan
• 4 eggs, organic or outdoor
• 12 whirlpool or filot dough leaves (filotig, 30 x 31cm)
• 150g cream
• 1 to 2 tablespoon of black poppy seeds

preparation

1. Clean the chard, wash it and drain well on a sieve. Cut off the leaves from the festivals, leaf ribs. Cut the leaf ribs into approx. 3mm thin strips. Roughly chop the leaves.

2. Finely dice the shallots and garlic and steam until glassy in 3 tablespoons of olive oil. Add the cut leaf ribs of the chard, season with salt and pepper. Steam everything for about 10 minutes with frequent turning. Then add the chopped chard leaves and sauté for another 2 to 3 minutes. Put the chard mix in a large bowl and let it cool slightly.

3. Add the ricotta to Swiss chard with 2 eggs. Mix the filling well, then season hard with salt and pepper, add some freshly grated nutmeg and parmesan, stir again.

4. Preheat the oven to 200 ° C (top/bottom heat). Grease a baking dish with olive oil.

5. Place four strudel dough plates next to each other and brush with olive oil. Top each of the four leaves with another sheet and smooth out. Repeat this process.

6. Spread the four strudel plates next to each other, brush with oil.

7. Spread the filling on the lower third of a dough plate. Leave a 3 cm wide edge at the ends. Roll up the whirlpool, press together at the ends and brush with olive oil. Place the strudel next to each other in the baking dish.

8. Whisk the remaining eggs (2 pieces) with cream, salt and pepper and pour over the strudel. Sprinkle poppy seeds over it.

9. Bake whirls in the oven for 45 minutes. As soon as the strudel is light brown and the filling is fallen, take the baking dish out of the oven.

10. Let the strudel cool slightly and cut into portions. Tastes warm as well as and cold.

For more Swiss chard inspiration, take a look at my recipe for:

• Red Swiss Chard & Mushroom Filo Tart (Filotarty with red Mangold & Brown mushrooms) (HERE)

For more Filo inspiration on my blog, please have a look at the following:

• December Filo Tart with Mini Brussels Sprouts (Winter Filot Tarte with Brussels sprouts) (HERE)
• Filo Tart with fresh Figs & Prosciutto (Filot types with fresh figs & prosciutto) (HERE)
• Crispy, Crackly Apple-Almond Tart (HERE)
• River Cottage “Veg Everyday” Courgette and Filo Rice Pie (HERE)
• Filo Tart with White Asparagus, Goat Cheese & Meadowsweet Blossoms (filotarta with white asparagus, goat cheese & meadsweet blossom) (HERE)