This is great as a starter or appetizer, using a smaller portion.
The phyllo could be wrapped in a triangle shape or stuffed and enclosed in a dome shape mould or rounded teacup.
Great for advance preparation and freezing individually.

1. Preheat oven to 375F (190C)

2. Rinse and drain the chard. Remove the stems, trim and discard woody bottoms, chop the rest and set aside. Coarsely chop the leaves

3. Heat 50 ml (1 tbsp.) of the oil in a skillet over low heat. Add the onion and saute until wilted. Stir in the chard stems and cook 3 minutes.

4. Stir in the chard leaves and the drained salmon, breaking it up into pieces. Drain off excess liquid and transfer mixture into a bowl. Season with salt and pepper. Stir in Jarlsberg, 15 ml (1 tbsp.) of the crumbs and the Parmesan. Set aside.

5. Stir the butter and remaining 15 ml (1 tbsp.) olive oil together in a small bowl.

6. Open the phyllo sheets on a work surface. Brush first sheet with some butter/oil mixture. Sprinkle with 5 ml (1 tsp) of the crumbs.

7. Top with 3 more sheets of phyllo, brushing each with butter and sprinkling each with crumbs. Top with another sheet, (4 in total) and brush it with butter.

8. Spoon 1⁄2 the filling along one short end of the phyllo, leaving about 1 1⁄2 inches without filling on each side. Fold the long sides in, overlapping the filling by 1 1⁄2 inches, to enclose the ends of the filling. Roll up the phyllo and filling over onto itself to form a strudel roll. Repeat with remaining phyllo and filling.

9. Place both strudels on a baking sheet seam side down and brush the tops with any remaining butter and oil. Bake until deep golden, 25 minutes. Let the strudel stand for 5 minutes before slicing and serving.

10. Serve with Tuna Pepper Sauce.

(Serves 5)