Fried potato – spinach – snails

Ingredients for 4 servings:

• 2 bags of mashed potato powder
• 200 g flour
• 2 tbsp rosemary, chopped fresh
• Nutmeg, freshly grated
• salt and pepper
• 3 eggs
• 2 tbsp butter
• 200 g spinach, frozen
• 100 g goat’s cheese
• 2 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the mashed potato powder with flour, rosemary, and salt. Add 200 ml of hot water, 2 eggs, and the softened butter, and knead everything into a firm dough. Thaw the spinach and mix with the goat’s cheese and an egg. Season with salt, pepper, and nutmeg. Halve the potato dough and roll each out to about 1 cm thick. Spread the spinach mixture on both sheets of dough and carefully roll up the sheets. Cut the rolls into slices about 3 cm thick. Heat oil in a pan and fry the potato and spinach snails for about 3 minutes on each side. Then place them in a baking dish and bake in a preheated oven at 180 degrees Celsius for another 7 minutes. The snails are delicious with salad and herb butter; they also go well with breaded schnitzels.