Mushroom And Chard Strudel

• 1 1/2 lb trimmed Swiss chard leaves
• 2 tbsp vegetable oil
• 10.5 oz button mushrooms, thinly sliced
• 6 None green onions, finely chopped
• 3.5 oz cottage cheese
• 1/4 tsp ground nutmeg
• 1 None large egg, lightly beaten
• 6 sheets filo dough
• 3 1/2 tbsp butter, melted
• 2 tsp dried breadcrumbs

1. Preheat oven to 350u0b0F. Boil, steam or microwave Swiss chard until just wilted. Drain then squeeze excess liquid from chard. Chop finely.
2. Heat oil in a saucepan over medium heat. Cook mushrooms and onions, stirring, until mushrooms are soft. Drain and let cool to room temperature.
3. Combine chard and mushroom mixture in a medium bowl along with cottage cheese, nutmeg and egg.
4. Layer filo dough, brushing each layer with butter. Spoon mushroom mixture along the long edge of pastry. Roll up like a Swiss roll to enclose mixture, folding sides in as you roll. Place on an oiled baking tray and brush lightly with remaining butter. Sprinkle with breadcrumbs and bake for 25 mins, or until browned lightly.

chard leaves, vegetable oil, button mushrooms, green onions, cottage cheese, ground nutmeg, egg, dough, butter, breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/32997 (may not work)