Fermented Snails with Spinach and Cottage Cheese

Light, soft, and heavenly delicious savory pastry with cottage cheese and spinach, which even the pickiest eaters will love.

Details

  • Preparation Time: 55 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 900 g Wheat flour, white, multi-purpose

  • 400 ml Water

  • 42 g Yeast, dry

  • 1 spoon Sugar, white

  • 1.5 teaspoons Salt, table

  • 200 ml Yogurt, plain, from whole milk

  • 50 ml Oil, vegetable oil, canola

Filling

  • 300 g Spinach, raw

  • 500 g Cheese, cottage cheese

  • pieces Salt, table

  • 2 spoons Oil, vegetable oil, canola

  • 150 g Butter, unsalted

  • 2 piece Egg, egg yolk, fresh

Steps

  1. Crumble the yeast into lukewarm water. Add sugar and one tablespoon of flour, mix well, and let it stand for 10 minutes to allow the yeast to rise slightly.

  2. Place the flour in a bowl and make a well in the center. Sprinkle salt around the well, and pour the risen yeast mixture into the well. Quickly mix the ingredients with a spoon until they come together. Add yogurt and oil, mix well again, and when you get a rough dough, turn it out onto a floured work surface and knead by hand until it becomes smooth, soft, and elastic. If the dough is too wet, add a little more flour; if it's too dry, add a bit more water. Shape the kneaded dough into a ball, place it in a bowl, drizzle with two tablespoons of oil, and quickly knead it again. Cover the bowl with a clean cloth and let the dough rise in a warm place for at least 30 minutes or until it doubles in volume.

  3. While the dough is rising, prepare the filling. Clean the spinach, wash it, and blanch it in boiling water for 2 to 3 minutes until it wilts and softens. Drain the blanched spinach and let it cool. Once cooled, squeeze it well with your hands to remove as much excess water as possible, then chop it. Mix the chopped spinach with the cottage cheese. Season the filling to taste with pepper and salt.

  4. Preheat the oven to 200 degrees Celsius. Quickly knead the risen dough, turn it out onto a floured work surface, and roll it out into a rectangle approximately 40 x 60 cm in size. Brush the rolled-out dough with a mixture of melted butter and egg yolks, then cut it horizontally into two equal parts. Spread both parts with the spinach and cottage cheese mixture and roll them up into longer rolls. Cut the rolls into 1 to 1.5 cm wide slices - snails, which you place upright and arrange on a greased baking dish. Make sure to place them far enough apart, as they will rise during baking.

  5. Brush the snails on top with a mixture of butter and egg yolks. Bake the pastry in the preheated oven for 20 to 30 minutes. When the top turns a beautiful golden brown, it is ready.

Nutrition Information (Per 100g)

  • Calories: 270.63 kcal
  • Fat: 8.19 g
    • Saturated Fat: 4.07 g
  • Carbohydrates: 37.51 g
    • Sugars: 1.32 g
  • Protein: 8.75 g
  • Fiber: 1.73 g