Chard Strudel with Sheep's Cheese

How to make a tasty chard strudel with sheep's cheese

• Combine the dry ingredients in a large mixing bowl, stirring thoroughly.
• Add the olive oil, lemon juice, and enough of the water to bring the mixture together into a rough dough with your hands; add more water as needed if too dry, and more flour mix if too wet.
• Turn out the dough and shape into a ball. Cover with a damp cloth and leave to rest at room temperature for 30 minutes.
• After resting, generously dust a surface with some flour mix.
• Break off a golf ball-sized piece of dough and shape into a disc.
• Roll out thinly on the floured surface into an approximate 30 cm | 12" long x 25 cm | 8" wide rectangle.
• Neatly trim the edges with a sharp chef's knife so that the pastry measures approximately 25 cm | 10" long x 20 cm | 8" wide.
• Set the pastry aside and cover with the damp cloth.
• Repeat steps 4 & 5 for the remaining sheets, making sure you have at least six sheets of the pastry kept under the damp cloth.

For the strudel

• Heat the oil in a pan and gently cook the onion and garlic for a few minutes before adding the chard and hazelnuts.
• Cook gently until everything is soft.
• Stir together the cornflour and water and stir into the pan.
• Cook for a further minute until slightly thickened. Set aside to cool.
• Preheat the oven to 200°C (180° fan)| gas 6.
• Line a baking tray with greaseproof paper.
• Take a sheet of the filo and lay on a work surface long ends in front of you; cover the remaining sheets with the damp cloth.
• Brush the filo with butter and sprinkle with the ground hazelnuts.
• Top with another sheet of filo and brush with some more butter.
• Repeat the layers, brushing each pastry layer with butter and finishing with the final sheet of filo pastry.
• Brush the top sheet with butter.
• Spread the chard mixture over the pastry, leaving a 2.5 cm | 1" margin around the edge.
• Crumble the sheep's cheese over the top and sprinkle with the tomatoes.
• Roll up from a short end and place on the baking tray, with the join underneath.
• Brush with any remaining butter and bake for about 25-30 minutes until the pastry is golden and crisp.

To serve

• Sprinkle with chopped hazelnuts and garnish with parsley sprigs before slicing and serving.