Pita Snails with Spinach and Feta Cheese

Clean the spinach and spin dry. Heat the olive oil and butter in a pan and fry the diced onion in it. When they are lightly colored, add the garlic and then the thyme, nutmeg, salt and sugar.

Place the spinach on top and let it collapse. Then take out the spinach, place on a sieve and squeeze out the liquid. Spread the spinach on a large baking sheet and chill, then squeeze out again on a sieve. Then add an egg and breadcrumbs until the mixture is dry to the touch.

Crumble the feta cheese into the spinach and mix. Season to taste with salt, chilli, sugar and nutmeg.

Brush the puff pastry with the second beaten egg and spread the spinach on the puff pastry. Leave 1 to 2 cm margin at the top and bottom and roll up. Brush the lower strip with egg and roll it up. Do the same with the second roll; chill both rolls.

Cut 1 cm thick slices, place on baking paper, brush on top with whisked egg and bake at 200 ° C in a convection oven for 12 to 15 minutes until the snails are golden brown and the puff pastry is through.