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

Swiss chard (Mangold) is a member of the beet household and has giant, flat, crinkled inexperienced
leaves with thick, fleshy stalks and ribs. The style of Swiss chard is slightly wealthy, complicated and
strong. You may even consider Swiss chard virtually as two greens in a single as each the leaves and
stems can be utilized. Swiss chard is in style in Italian and French, but in addition in German cooking.

Swiss chard can also be merely referred to as ‘chard’, or ‘leaf beet’, ‘white beet’ or ‘spinach beet’. And totally different varieties could have crimson, pink, white or yellow stalks.

Swiss chard is in season from June to Augustand from October to April.The stem is usually cooked  and served individually, for instance in a stir-fry. The leaves prepare dinner extra shortly
than the stem and might be added to omelettes, soups, strudels, tarts – final November, I posted a recipe for a pleasant Red Swiss Chard & Mushroom Filo Tart. For even cooking, take away the stems from the leaves, then chop or slice the stems and begin cooking them for a couple of minutes earlier than including the leaves.

Before you begin cooking your chard, you need to wash it very effectively, earlier than use, to take away any
grit, and trim solely when able to prepare dinner.

Rainbow chard with vibrant crimson, pink, yellow and white stemsisn’t one precise number of chard however slightly a mixture of white-stemmed, crimson and golden chard. The mixture of the totally different colours not solely appears to be like fairly fairly, however packs rather a lot in taste as you because it combines the spinach like taste of Swiss chard with the earthy style and sweetness of crimson chard and the delicate nutty taste of golden chard.

Look for rainbow kinds of chard at farmers’ markets or farm retailers. When looking for Swiss chard, you must search for recent inexperienced leaves and agency
stalks with no indicators of wilting or discoloration. When you store for rainbow chard, search for a very good mixture of the totally different colours with shiny inexperienced leaves and fresh-cut stems. You ought to hold your chard in a paper bag in
the fridge for no more than 2 to three days, or blanch and freeze your veggies for later use. If you select to freeze your chard, you must rememberthat whereas chard leaves freeze effectively, the stems are likely to turn into considerably soggy.  For longer storage in your fridge, you must minimize the leaves from the stems and hold them separate – be certain to roll up the leaves between layers of paper towel, that method they may hold moderately recent for a few week.

Rainbow Chard Filo Strudel with Ricotta

Ingredients

(for 10 individuals)

• 1 bunch Swiss chard, rainbow chard if attainable (approx. 500g/16 oz)
• 2 shallots
• 2 garlic cloves (optionally available)
• 12 tbsp of olive oil, appropriate for cooking
• salt
• freshly floor black pepper
• freshly floor nutmeg
• 500g (16 oz) ricotta
• 50g (1.7 oz) freshly grated Parmesan
• 4 eggs, natural 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 utilizing), finely chop and sweat within the oil till
   translucent. Add the chard stalks and sauté for 10 minutes. Add the greens
   and sauté for two to three minutes, season with salt and pepper. Place the chard
   in a bowl and let it cool barely.

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

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

5. On your work floor, place 4 filo dough sheets subsequent to one another and
   brush with olive oil. Cover every of the 4 sheets with another sheet and
   end off easily. Repeat this course of as soon as once more.

6. Place the 4 filo dough stacks facet by facet, brush every high with oil.

7. Spread the Swiss chard filling on the underside third of every filo stack. Leave
   a 3 cm broad edge on the ends. Roll up the filo leaves, squeeze the ends
   collectively OR fold the ends below and brush with olive oil. Place the filo strudel facet by facet in
   the baking dish.

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

9. Bake within the oven for about 45 minutes. As quickly because the strudels are gentle brown and the
   filling is stocked, take away the baking dish from the oven.

10. Let the strudel cool barely and minimize into parts.
11. Eat scorching or get pleasure from at room temperature.

Colorful chard strudel with filotig and ricotta

Ingredients

(for 10 folks)

• 1 Mangold (ca. 500g)
• 2 shallots
• 2 cloves of garlic
• 12 tablespoons of olive oil, appropriate for cooking
• Fine unique salt
• Freshly floor black pepper
• considerably freshly floor nutmeg
• 500g Ricotta
• 50g freshly floor parmesan
• 4 eggs, natural or outside
• 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 effectively on a sieve. Cut off the leaves from the festivals, leaf ribs. Cut the leaf ribs into approx. 3mm skinny strips. Roughly chop the leaves.

2. Finely cube the shallots and garlic and steam till glassy in 3 tablespoons of olive oil. Add the minimize leaf ribs of the chard, season with salt and pepper. Steam every little thing for about 10 minutes with frequent turning. Then add the chopped chard leaves and sauté for an additional 2 to three minutes. Put the chard combine in a big bowl and let it cool barely.

3. Add the ricotta to Swiss chard with 2 eggs. Mix the filling effectively, then season onerous with salt and pepper, add some freshly grated nutmeg and parmesan, stir once more.

4. Preheat the oven to 200 ° C (high/backside warmth). Grease a baking dish with olive oil.

5. Place 4 strudel dough plates subsequent to one another and brush with olive oil. Top every of the 4 leaves with one other sheet and clean out. Repeat this course of.

6. Spread the 4 strudel plates subsequent to one another, brush with oil.

7. Spread the filling on the decrease third of a dough plate. Leave a 3 cm broad edge on the ends. Roll up the whirlpool, press collectively on the ends and brush with olive oil. Place the strudel subsequent to one another within the baking dish.

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

9. Bake whirls within the oven for 45 minutes. As quickly because the strudel is gentle brown and the filling is fallen, take the baking dish out of the oven.

10. Let the strudel cool barely and minimize into parts. Tastes heat in addition to and chilly.

For extra Swiss chard inspiration, check out my recipe for:

For extra Filo inspiration on my weblog, please take a look on the following:

• December Filo Tart with Mini Brussels Sprouts (Winter Filot Tarte with Brussels sprouts) (HERE)
• Filo Tart with recent Figs & Prosciutto (Filot varieties with recent 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)