Puff pastry snails

Ingredients for 2 servings:

• 1 roll of (to taste) dough from the refrigerated section
• 300 g leaf spinach (frozen)
• 1 garlic clove(s)
• 200 g sheep’s cheese
• 200 g sour cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

filled with feta cheese and spinach cream

Roll out the puff pastry. Defrost the spinach and sauté with salt and pepper. Drain the cooking liquid and stir in the garlic, feta cheese, and sour cream. Spread the cream over the puff pastry and roll up. Wrap the rolls in cling film and place in the freezer for at least 45 minutes. Then unwrap the rolls and cut into approximately 1 cm thick slices. Place these slices on a baking tray lined with baking paper and bake at 160°C (fan oven) for approximately 15-20 minutes. The puff pastry rolls don’t necessarily need to be frozen; they can also go straight into the oven. Depending on how thick you cut them, they will serve more people.