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1
Preheat the oven to 375F.
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2
Rinse and drain the chard.
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3
Remove the stems trim and discard the woody bottoms, chop the rest: and set aside.
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4
Coarsely chop the leaves.
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5
Heat 2 tablespoons of the oil in a skillet over low heat.
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6
Add the onion and saute until wilted, about 5 minutes.
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7
Stir in the chard stems and cook 3 minutes.
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8
Stir in the chard leaves, and cook 3 minutes more.
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9
Drain off the excess liquid, and transfer the mixture to a bowl.
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10
Season with the salt and pepper.
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11
Stir in the Jarlsberg, 1 tablespoon of the crumbs, and the Parmesan.
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12
Set aside.
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13
Stir the butter and remaining 2 tablespoons olive oil together in a small bowl.
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14
Open 1 sheet of phyllo on a work surface.
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15
Brush it with some of the butter and oil mixture.
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16
Sprinkle with 1 teaspoon of the crumbs.
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17
Top with 4 more sheets of phyllo, brushing each with butter and oil and sprinkling each with crumbs.
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18
Top with the remaining sheet, and brush it with butter and oil.
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19
Spoon the filling along one short end of the phyllo, leaving about 1 1/2 inches empty on each side.
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20
Fold the long sides in, overlapping the filling by 1 1/2 inches, to enclose the ends of the filling.
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21
Roll the phyllo and filling over onto itself to form a strudel roll.
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22
Place it on a baking sheet seam side down and brush the top with any remaining butter and oil.
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23
Bake until deep golden, 25 minutes.
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24
Let the strudel stand for 5 minutes before slicing and serving.
