Swiss Chard and Potato Strudel
This hearty entrée is true comfort food, bringing together many complementary flavors and ingredients. You can make this vegan by substituting vegan sour cream and vegan Parmesan cheese for the dairy versions. You can speed up preparation by using readily available premade mashed potatoes, on sale at most supermarkets.
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This hearty entrée is true comfort food, bringing together many complementary flavors and ingredients. You can make this vegan by substituting vegan sour cream and vegan Parmesan cheese for the dairy versions. You can speed up preparation by using readily available premade mashed potatoes, on sale at most supermarkets.
Ingredients
Filling
- 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
Filo
- 1/2 lb. filo (about 18 sheets)
Preparation
To make Filling: Cook potatoes in boiling water 15 to 20 minutes, or until tender. Drain, and put into large bowl. Mash, adding sour cream and salt.
Meanwhile, heat 2 Tbs. oil in large skillet over medium-high heat. Add onion, and sauté 8 to 10 minutes, or until golden. Stir in mushrooms, garlic, basil and sun-dried tomatoes, and sauté 2 to 3 minutes more. Stir into mashed potatoes, and set aside.
Chop chard coarsely. Heat remaining 1 Tbs. oil in same skillet over medium-high heat, and sauté until thoroughly wilted, about 5 minutes. Stir chard into potato mixture, and set aside.
Preheat oven to 375F. Spray 9×12-inch baking pan with nonstick cooking spray.
To make Filo: Remove 8 to 10 sheets filo from package, covering remaining filo with plastic wrap. Cut filo to fit pan. Spray every sheet or every other sheet with nonstick cooking spray, or brush with oil as you place them in pan. Spread potato mixture on top of filo layers, and sprinkle with Parmesan cheese. Remove another 8 to 10 sheets filo from package, and top filling with remaining filo, spraying or brushing sheets as before.
Bake about 30 minutes, or until golden. Cut into squares, and serve hot.
Nutrition Information
- Calories 450
- Carbohydrate Content 67 g
- Cholesterol Content 20 mg
- Fat Content 15 g
- Fiber Content 5 g
- Protein Content 13 g
- Saturated Fat Content 5 g
- Sodium Content 610 mg
- Sugar Content 5 g