Chard strudel

Swiss chard is a very easy to grow vegetable. It grows almost everywhere in the vegetable patch, has little claims, can and should be harvested constantly throughout the whole summer season. From the spermidine-rich chard leaves, we will show you now how to make a wonderful chard strudel. It is a delicious light summer meal, served fresh from the oven with a salad. Also cold in small slices it is a wonderful healthy snack in your lunchbox or with a glass of wine in the evening. To make the dish richer, you can also add potatoes to the strudel.

From spermidine-rich chard we make a healthy strudel!

Ingredients

  • 1 small onion
  • 600 g chard
  • 150 g mushrooms
  • 1 red pepper
  • 1-2 boiled potatoes (optional)
  • 5-10 pieces of semi-dried tomatoes
  • 1 toe garlic
  • 60 g sunflower seeds
  • 150 g feta
  • 3 eggs
  • a handful of chopped parsley
  • Salt+pepper

For strudel dough: (of course, you can also take strudel dough from the supermarket)

  • 200 g flour
  • ½ tsp salt
  • 1 tsp vinegar
  • 1 tbsp oil
  • 1/8 l water

Preparation

If you want to add potatoes to the strudel: then cook with them with peel.

For the strudel dough, knead ingredients by hand, drizzle with a little oil. Cover and let rest for about half an hour.

Finely chop the onion and sauté with a little oil. Cut the mushrooms into bite-size pieces and peppers into strips and fry both. Cut the chard: cut the stems into pieces about 1cm in size and cut the leaves into strips about 1cm wide. Add the chard with the chopped garlic to the pan and fry briefly. If necessary, pour a little water to it so that nothing burns. Then cut the half-dried tomatoes into small strips, stir in the parsley and the sunflower seeds. If you want to add potatoes to the strudel: then cut the boiled potatoes into pieces and stir. Season the filling with salt and pepper. Whisk three eggs, and add approximately 2 eggs to the filling (1 is for egg wash the strudel). Crumble the feta into bite-sized pieces in the filling.

Now take out half of the strudel dough on a lightly floured tea towel, cut off the thick edges and possibly use to mend the holes that have formed in the dough. Put half of the filling on the dough and, with the help of the tea towel, roll in the strudel and place it on a sheet of baking paper. Do the same with the second. Egg wash the strudels with the rest of the egg and bake at 180 ° C for 30 min.

Two chard strudel are suitable for a dinner for 4-6 personnes
Sperimidine-rich chard strudel

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