Puff Pastry Spinach Snails

5 from 7 votes
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 6 people


  • 400 g Frozen spinach leaves
  • 150 g Cream cheese
  • 100 g Shepherd or feta cheese
  • 1 medium toe Garlic
  • 0,5 tsp each Herbal salt and paprika powder
  • 0,5 tsp each Pepper
  • 2 roll Fresh puff pastry
  • 0,5 piece Red onion
  • 2 Handful Grated cheese of your choice


  • Thaw the spinach, squeeze it out lightly and chop it through with a sharp knife.
  • Cream cheese, put in a bowl. Grate the shepherd's cheese over the coarse grater and add. Press the garlic through the press and add to the cheese with the herb salt, paprika and pepper. Mix everything well and season to taste.
  • Fold the spinach well into the cheese mixture. Cover the mixture and let it steep for a while.
  • Take the puff pastry rolls out of the refrigerator and let them warm up a little.
  • When the puff pastry has softened a little, unpack it and roll it out, then cut into 6 strips over the short side.
  • Spread 2 teaspoons of spinach mixture on each strip, fold the strips lengthways and roll them up into snails.
  • Do the same with the second roll of puff pastry.
  • Place the 12 snails in a size 28 springform pan, 8 outside, 4 inside.
  • Dice the half red onion and spread over the snails. Now sprinkle the whole thing with cheese.
  • Bake in a preheated oven at 200 ° for about 25-30 minutes until golden brown.
  • They taste warm and cold and are suitable for buffets, picnics, parties, as a snack or as a starter. I made them to drink coffee for my niece's birthday and they were eaten away in no time at all.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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