Follow these steps for perfect results
extra-virgin olive oil
fennel seeds
cumin seeds
caraway seeds
onion
finely chopped
garlic cloves
minced
Swiss chard
stems finely chopped, leaves coarsely chopped
Salt
freshly ground pepper
fresh goat cheese
phyllo dough
unsalted butter
melted
Heat olive oil in a large skillet until shimmering.
Add fennel, cumin, and caraway seeds and cook over high heat until fragrant, about 30 seconds.
Add 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.
Fold in the goat cheese.
Season with salt and pepper.
Preheat the oven to 375°F (190°C) 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.
Cut into 12 pieces and serve.
Expert advice for the best results
Be careful when working with phyllo dough as it dries out quickly. Keep it covered with a damp towel.
Adjust the spices according to your preference.
Everything you need to know before you start
15 minutes
The filling can be made a day ahead.
Slice the strudel and arrange on a plate, garnished with a sprig of fresh herbs.
Serve warm or at room temperature.
Serve with a side salad.
Its acidity balances the richness of the dish.
Discover the story behind this recipe
Strudel is popular in Central Europe, while the spices add an Indian twist.