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a golden flaky phyllo strudel sliced to reveal green chard and hazelnut filling, in a wide horizontal shot on a long serving board with scattered hazelnuts, warm natural light, shallow depth of field, landscape orientation

Hazelnut and Chard Strudel

Buttery layered pastry with sautéed chard, hazelnuts, and feta.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 bunch Swiss chard chopped
  • 1/2 cup chopped hazelnuts toasted
  • 3/4 cup crumbled feta
  • 1 onion diced
  • 6 sheets phyllo dough
  • 1/4 cup butter melted
  • 2 cloves garlic minced

Method
 

  1. Saute the onion and garlic, then add the chard and cook until wilted and dry.
  2. Stir in the toasted hazelnuts and feta and let cool.
  3. Layer the phyllo sheets, brushing each with melted butter.
  4. Spoon the filling along one edge and roll up into a log.
  5. Brush the top with butter and bake at 375F for 25-30 minutes until golden and crisp.

Notes

Cook the chard until dry so the pastry stays flaky.