Thaw the puff pastry sheets side by side. Pluck the chard, wash and roughly chop. Clean and wash the spring onions and cut into fine rings. Crumble the cheese, chop the walnuts.
Heat 3 tablespoons of oil and 3 tablespoons of the 125 g butter in a high saucepan. Sauté the spring onions and walnuts in it for a few minutes, then add the chard and stir-fry until it is soft and slightly collapsed. Let cool down.
Add the crumbled cheese to the chard mixture. Also stir in 1 whole egg and then season well with salt, pepper and paprika powder. Tip: If you like it spicier, you can also add chili powder.
Melt the remaining butter, mix with 4 tablespoons of milk and 1 egg as well as the remaining oil. Now stack the sheets of dough one after the other. Brush each individual plate with the oil-milk mixture. But not the top one. Then roll out the pile of puff pastry on a floured surface into a rectangle of approx. 40 x 30 cm.
Preheat the oven to 200 ° C fan-assisted air. Line a baking sheet with parchment paper.
Now distribute the chard, nut and cheese mixture on the dough. Then roll up the dough into a strudel (from the short side). Place the seams down on the baking sheet. Mix one egg yolk with 1 tablespoon of milk and brush the strudel with it. If there is still an oil-milk-egg mixture left over from brushing the puff pastry, this can also be used again.
Put in the oven and bake on the middle rack for about 30 to 35 minutes.
A yogurt sauce goes well with it. For this, mix well 500 g yogurt, 2 cloves of garlic, 1 teaspoon harissa, salt and pepper and serve with it.
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