Snails with spinach and cheese

Preparation steps

• Preparation of the filling Heat the oil over a low heat, then add the finely chopped small head of onion and simmer for a few minutes, until the onion softens. Add spinach briquettes, which do not need to be thawed beforehand. Simmer everything together until the briquettes melt and the liquid they release will evaporate. Add salt and pepper. Allow the filling to cool. Add the crumbled feta cheese, stir and check that the filling is salty enough. In a bowl, beat the egg, then set aside 2 tablespoons to coat the snails, and add the rest to the filling and mix well. Preparation of snails Separate the crusts, then cut them diagonally with kitchen scissors or a knife. If the bark is thin, we will put two, and if they are thicker, the snail will be half of one leaf. The crusts will dry quickly in the air, so they should be kept in a box with a lid and removed one by one. Prepare a baking sheet, place baking paper. Turn on the oven to heat to 200 ° C. Take one sheet of crust, coat it with oil, then put another sheet of crust over it, or just the filling. In the middle of the diagonal, right next to the edge, put 2-3 tablespoons of filling. Roll from the diagonal to the top of the triangular sheet, then bend the roll in the shape of a snail. Wrap the end of the roll under the snail. Place the snails on a baking sheet, then coat them with a separate beaten egg and sprinkle with sesame seeds. Place the pan in a preheated oven and bake for about 15 minutes, or until the snails are browned on top and bottom. Serve immediately.
• ...
• ...
• ...
• ...
• The recipe can be found on the page.