John Myers
Pita Snails with Spinach and Feta Cheese
The perfect pita snails with spinach and feta cheese recipe with a picture and simple step-by-step instructions.
- 2 piece Frozen puff pastry
- 2 piece Eggs
- 500 g Fresh spinach
- 200 g Feta
- 2 piece Onions
- 2 piece Garlic cloves
- 0,5 tsp Thyme
- 1 pinch Chili powder
- 1 pinch Nutmeg
- 1 pinch Salt
- 1 pinch Sugar
- 50 g Butter
- 2 tbsp Olive oil
- 1 pinch Breadcrumbs
- 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.
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