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1
Preheat the oven to 375 degrees F.
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2
Place a stockpot over medium heat.
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3
Coat the bottom of the pan with olive oil and saute the shallot and garlic until lightly browned, 3 to 4 minutes.
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4
Add the Swiss chard and season with salt and pepper.
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5
Cook until the chard is wilted and tender, 3 to 4 minutes.
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6
Place the cooked chard in a strainer and cool in the refrigerator until chilled.
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7
Squeeze any excess moisture from the chard before continuing.
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8
Lay out 1 sheet of phyllo dough lengthwise left to right and brush lightly with butter and season with salt and pepper.
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9
Place another sheet of phyllo on top and repeat this until there are 4 layers.
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10
Evenly cover the phyllo with slices of Swiss cheese, leaving 1 inch uncovered at the top and bottom of the sheet.
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11
Take half of the cooled chard and spread across the bottom of the phyllo sheet from side to side.
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12
Start at the bottom and carefully roll the phyllo up and around the chard like a sausage.
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13
Fold the ends of the log inward to seal.
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14
Brush the top with butter so it won't dry out and make another log with the remaining Swiss chard and phyllo dough.
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15
The logs can be made 1 day ahead and refrigerated.
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16
Place the logs on a sheet tray and bake for 15 to 20 minutes until golden and crispy.
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17
Let the rolls rest for 5 minutes and then slice using a serrated knife into 2-inch pieces.
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18
Serve hot or at room temperature.
