Swiss Chard and Potato Strudel Recipe

Name: Swiss Chard and Potato Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium-sized or 3 large potatoes, peeled and sectioned, or about 3 cups mashed poatoes; 1 cup low-fat sour cream; 1/2 tsp. salt; 3 Tbs. olive oil; 1 large onion, diced; 1/2 lb. fresh mushrooms, sliced; 6 to 10 cloves garlic, minced; 1 tsp. dried basil leaves; 2 Tbs. oil-packed sun-dried tomatoes, drained and chopped; 1 large bunch Swiss chard, green, red or yellow, or a combination, rinsed and trimmed; 3/4 cup shredded Parmesan cheese; 1/2 lb. filo (about 18 sheets); Nonstick cooking spray or about ⅓ cup olive oil for brushing

Servings: persons

4 medium-sized or 3 large potatoes, peeled and sectioned, or about 3 cups mashed poatoes
1 cup low-fat sour cream
1/2 tsp. salt
3 Tbs. olive oil
1 large onion, diced
1/2 lb. fresh mushrooms, sliced
6 to 10 cloves garlic, minced
1 tsp. dried basil leaves
2 Tbs. oil-packed sun-dried tomatoes, drained and chopped
1 large bunch Swiss chard, green, red or yellow, or a combination, rinsed and trimmed
3/4 cup shredded Parmesan cheese
1/2 lb. filo (about 18 sheets)
Nonstick cooking spray or about ⅓ cup olive oil for brushing

1
To make Filling: Cook potatoes in boiling water 15 to 20 minutes, or until tender.
2
Drain, and put into large bowl.
3
Mash, adding sour cream and salt.
4
Meanwhile, heat 2 Tbs.
5
oil in large skillet over medium-high heat.
6
Add onion, and saute 8 to 10 minutes, or until golden.
7
Stir in mushrooms, garlic, basil and sun-dried tomatoes, and saute 2 to 3 minutes more.
8
Stir into mashed potatoes, and set aside.
9
Chop chard coarsely.
10
Heat remaining 1 Tbs.
11
oil in same skillet over medium-high heat, and saute until thoroughly wilted, about 5 minutes.
12
Stir chard into potato mixture, and set aside.
13
Preheat oven to 375F.
14
Spray 9x12-inch baking pan with nonstick cooking spray.
15
To make Filo: Remove 8 to 10 sheets filo from package, covering remaining filo with plastic wrap.
16
Cut filo to fit pan.
17
Spray every sheet or every other sheet with nonstick cooking spray, or brush with oil as you place them in pan.
18
Spread potato mixture on top of filo layers, and sprinkle with Parmesan cheese.
19
Remove another 8 to 10 sheets filo from package, and top filling with remaining filo, spraying or brushing sheets as before.
20
Bake about 30 minutes, or until golden.
21
Cut into squares, and serve hot.

1192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 medium-sized or 3 large potatoes, peeled and sectioned, or about 3 cups mashed poatoes, 1 cup low-fat sour cream, 1/2 tsp. salt, 3 Tbs. olive oil, and more.

Yes, Swiss Chard and Potato Strudel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swiss Chard and Potato Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions