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Ingredients
Spinach and Feta Pastry Snails
- Ingredients
- 200 grams Filo dough (frozen)
- 600 grams fresh Spinach
- 1 garlic clove
- 1 small onion
- 1 Tbsp olive oil
- salt
- peppers
- 1 pinch Nutmeg
- 125 grams Feta
- egg whites (for brushing)
- egg yolks (for brushing)
Thaw dough according to package instructions. Rinse spinach thoroughly and cook just until wilted in a saucepan over high heat, then drain in a colander and chop. Peel onion and garlic, finely chop both and sauté in oil. Add chopped spinach, season with salt, pepper and nutmeg and continue to cook until all liquid has evaporated. Let cool until lukewarm. Preheat oven to 200°C (approximately 400°F).
Roll out dough and cut into 4 pieces. Spread spinach mixture on dough, leaving a 1 cm (approximately 3/8 inch) wide border. Crumble feta cheese over the spinach. Brush dough border with egg white. Roll up dough into a snail. Place on a baking sheet lined with parchment paper, brush with a little beaten egg yolk and bake until golden brown for about 25 minutes. Remove and serve warm.