John Myers
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Spinach Snails
The perfect spinach snails recipe with a picture and simple step-by-step instructions.
dough
- 450 g Flour (wheat 550 or spelled 630)
- 1 tsp Sugar
- 1 Pck Dry yeast
- 250 ml Lukewarm water (or 1/2 and 1/2 water and milk)
- 2 tbsp Olive oil
- 1 tsp Salt
filling
- 2 tbsp Oil or clarified butter
- 1 medium sized Onion
- 2 Toes Garlic
- 450 g Spinach (fresh, frozen as you want)
- 150 g Cream cheese
- 250 g Grated cheese of your choice
- Salt, pepper, nutmeg
The dough
- Dissolve the yeast and sugar in a little water, then work with all the dough ingredients to form a smooth dough. Place in a large bowl and wrap in a fresh garbage bag (which are sterile) or put a lid on. It is important that the air can escape, but that the dough does not dry out. Let the dough rise for at least 6-8 hours.
The filling
- Finely dice the onion and sauté in oil / clarified butter until translucent. Squeeze the garlic and steam it until it no longer smells raw.
- Now add the spinach and simmer until the liquid has evaporated.
- Season well and fold in the cream cheese. Put aside and let it cool down.
Further processing
- Knead the dough briefly and then roll it out to the size of a tray with enough flour. Spread the spinach mixture on top and sprinkle with the grated cheese.
- Now roll up the whole thing over the long side and cut into 2-3 cm thick slices. Use a sharp knife, otherwise you will squeeze the filling out.
- Spread the snails on 2 baking sheets lined with baking paper and set aside, covered. While the oven is preheating, you will have some time to relax.
- Preheat the oven to 220 ° O / U heat (or 200 ° convection) and bake the spinach snails for about 15 minutes.
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