Snails with spinach and cheese
Spinach and Cheese Snails - A Delicious Treat in Snail Shape
Who can resist the temptation of fluffy snails filled with fresh spinach and creamy cheese? This recipe will not only delight your taste buds but also bring a touch of nostalgia, evoking moments spent in grandma's kitchen. These snails are perfect for a quick lunch, a hearty snack, or even a festive meal. Let's get started!
Preparation Time:
- Total time: 1 hour and 15 minutes
- Preparation time: 15 minutes
- Rising time: 30 minutes
- Baking time: 30 minutes
- Servings: 8 snails
Ingredients:
For the dough:
- 500 g flour
- 2 teaspoons salt
- 3 tablespoons ground seeds (flax, millet, sesame)
- 200 ml milk (slightly warmed)
- 25 g fresh yeast
- 100 g butter (melted)
For the filling:
- 500 g spinach (fresh or frozen)
- 50 g butter
- 1 tablespoon oil
- 2 garlic cloves (sliced)
- salt and pepper (to taste)
- 500 g cheese (cottage or feta)
- 1 bunch dill (chopped)
- 2 eggs
- 1 teaspoon nutmeg
Extras:
- 1 egg (for brushing)
- Seeds of your choice (cumin, sesame, poppy, millet, sunflower seeds)
Preparation Steps:
1. Preparing the Dough:
Start by dissolving the yeast in warm milk. It is important that it is not hot, as it will kill the yeast. Let the milk sit for a few minutes until the yeast starts to foam.
2. Mixing the Ingredients:
In a large bowl, sift the flour and add the salt and ground seeds. Make a well in the center and add the dissolved yeast, melted butter, and mix well. Knead the dough for about 10 minutes until you achieve a homogeneous composition that easily comes off your hands.
3. Let the Dough Rise:
Cover the dough with a clean towel and let it sit in a warm place for about 30 minutes or until it doubles in size.
4. Preparing the Filling:
In a pan, melt the butter together with the oil. Add the sliced garlic and let it sauté for a few minutes, then remove it. The garlic will give an intense flavor to the oil. Add the washed and drained spinach and sauté until it becomes soft, being careful not to turn it into mush. Let it cool slightly.
5. Mixing the Cheese:
In a separate bowl, mix the cheese with the eggs, dill, nutmeg, salt, and pepper. Make sure the filling is well seasoned to enhance the flavor of the snails.
6. Assembling the Snails:
Once the dough has risen, divide it into 8 equal parts. On a floured surface, roll out each piece of dough into a rectangular shape. On each sheet, add a layer of spinach filling, then cheese, and then spinach again.
7. Rolling the Dough:
Roll the dough tightly, making sure to seal the ends well. Place the snails in a baking tray lined with parchment paper, leaving enough space between them to rise.
8. Brushing and Baking:
Beat an egg and brush the snails with this mixture, then sprinkle the desired seeds on top. Preheat the oven to 180°C and bake the snails for 30 minutes or until they become golden and fluffy.
Serving:
These snails are delicious and warm, but they can also be enjoyed cold, making them ideal for picnics or parties. A serving suggestion would be alongside a fresh salad of tomatoes and cucumbers, drizzled with olive oil and balsamic vinegar.
Practical Tips:
- Adjusting Salt: The amount of salt in the filling should be adjusted based on the type of cheese used. Feta cheese is saltier, so use less salt in this case.
- Filling Variations: You can experiment with the filling by adding olives, red peppers, or even sautéed mushrooms to diversify the flavors.
- Rising Techniques: If you want a fluffier dough, let it rise longer. An effective method is to let it rise in the turned-off but warm oven.
Nutritional Benefits:
Spinach is an excellent source of vitamins, minerals, and antioxidants, while cheese provides protein and calcium. This dish is a healthy option, full of nutrients, perfect for a balanced meal.
Frequently Asked Questions:
1. Can I use frozen spinach?
Yes, frozen spinach is a good choice; just make sure to thaw and drain it before use.
2. How can I store the snails?
You can store the snails in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
3. Can I freeze the snails?
Yes, the snails can be frozen before baking. Place them on a tray, freeze them, then transfer them to an airtight container. When you want to bake them, there is no need to thaw them; bake them directly from the freezer for a few extra minutes.
With this recipe for spinach and cheese snails, you will not only delight your family and friends but also add a touch of creativity and love to every bite. Try this simple and tasty recipe and turn every meal into a celebration!
Ingredients: Dough - 500g flour - 2 teaspoons salt - 3 tablespoons ground seeds (flax, millet, sesame) - 200ml milk - 25g yeast - 100g butter For the filling: - 500g spinach - 50g butter - 1 tablespoon oil - 2 cloves garlic - salt - pepper - 500g cheese - 1 bunch dill - 2 eggs - 1 teaspoon nutmeg Extra: 1 egg or seeds
