Greek pizza – snails with curd cheese – oil – dough

Ingredients for 4 servings:

• 380 g flour, 1 egg
• 2 tsp baking powder
• 250 g quark (low-fat quark)
• 8 tbsp olive oil
• 1 tbsp herbs (frozen or fresh)
• 1 tbsp basil (frozen or fresh)
• some salt
• 500 g minced meat
• 200 g feta cheese (preferably one that doesn’t melt too much)
• 1 m.-large zucchini
• 1 onion(s)
• 2 cloves garlic
• 1 tsp olive oil
• 1 tbsp mustard (medium hot)
• 2 tbsp tomato paste
• 1 ½ tbsp oregano (dried is also fine)
• 1 tbsp parsley (frozen or fresh)
• ½ tsp cinnamon (or to taste)
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with a filling of minced meat, feta and zucchini

Important: Oregano and cinnamon give it a Greek flavor. If you’re unsure, season carefully first and then adjust if necessary. Dice the zucchini, cut the onion into short, thin strips, and finely dice the garlic. Set aside. Mix the ingredients for the dough into a smooth quark and oil dough. Don’t knead for too long, or it will stick. Add a little flour if necessary. Roll out the dough on a floured surface to about 40 x 50 cm (I usually rub my rolling pin with a little flour so it doesn’t stick when rolling it out). Preheat the oven to 200 degrees (top and bottom heat). Brown the ground beef in a deep pan with 1 teaspoon of oil, add tomato paste and mustard, season with the spices and herbs, and continue to fry briefly. Then add the onions, garlic, zucchini, and herbs and continue to fry until the zucchini is just firm to the bite. Remove the pan from the heat and let the mixture cool slightly. (Since I don’t like reheating minced meat twice, I don’t let it cool completely, but rather just let it cool slightly, unless the snails are going to be devoured immediately.) Spread the minced meat mixture on the rolled-out dough, leaving a border of about 4 cm on one long side and about 2 cm on the right and left sides. Crumble the feta cheese and sprinkle it on top, then roll it up (carefully, the dough is very thin; it’s best to use a wide spatula on the bottom, as it will stick a bit from rolling, despite the flour). Cut 12 snails from this roll, carefully place them on a baking sheet lined with baking paper, flatten slightly, and reshape them slightly by hand if necessary. Bake at 200°C for 30-40 minutes. The rolling and cutting process is a bit sticky, but the result is worth it; the snails are delicious. The quantities of spices and herbs are of course just a suggestion from me; it’s a matter of taste how you like to season them!