Spinach and feta snails

Ingredients for 1 servings:

• 250 g flour
• 125 ml water, lukewarm
• 1 packet of dry yeast
• 1 tsp sugar
• 1 tsp salt
• 50 g cream cheese
• 500 g leaf spinach, fresh or frozen
• 1 pack of feta cheese
• herbal salt
• pepper
• possibly herbs

Instructions

Working time approx. 25 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

as a snack between meals or at parties

Mix together the water, yeast, sugar, and 2 tablespoons of flour and let it rest for 10 minutes. Then add the salt and remaining flour and knead by hand until the dough pulls away from the bowl. Let the dough rise in a warm place for about 40 minutes. Then roll the dough out into a rectangle on a floured work surface and spread with the cream cheese. Clean the fresh spinach and chop it up a little if necessary. Defrost the frozen spinach and drain well. Spread the spinach evenly over the cream cheese and season with herb salt, pepper, and herbs if desired. Roll up the filled dough and cut into snails about 1cm wide. Bake the snails on a baking tray lined with baking paper for 15 minutes at 200°C (top/bottom heat).