John Myers
Ingredients for 4 servings:
- 200 g spinach, fresh
- 1 shallot(s)
- 1 large garlic clove(s)
- 2 tsp sesame seeds
- 125 g ricotta
- 1 pack of puff pastry, from the refrigerated section, 275 g
- nutmeg
- Salt
- some olive oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
easy and fast
First, finely chop the shallot and press the garlic through a garlic press. Remove the stems from the spinach and roughly chop it by hand. Sauté the shallot and garlic in a pan with a little olive oil, gradually adding the spinach. Fry until the spinach has broken down. Then transfer to a bowl, mix in the sesame seeds and ricotta, and season with salt and nutmeg. Spread the mixture evenly onto the rolled-out puff pastry and then roll it up from the shorter side to the other, shorter side. Cut into slices about 1 cm thick and place on a baking sheet lined with baking paper. Bake at 200°C (top/bottom heat) for about 30-40 minutes, until the snails are lightly browned. Tip: For a nice shine, you can brush a beaten egg over the snails after about 20 minutes of baking.
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