FILO DOUGH SNAIL WITH CHEESE AND SPINACH

This snail was created as a hybrid between the pie from the Greek kitchen, known as spanakopita, and Spanish cuisine. You can vary between other hard cheeses or replace the spinach with another vegetable. It is recommended to use a round tray that can be used to serve the prepared snail at the table.

For one big snail in a round tray

1 kg. fresh spinach leaves, washed, dried and finely chopped (or frozen spinach)

250 g. Bulgarian brined cheese, crumbled

250 g. yellow cheese, grated

Salt to taste

Black pepper to taste

Butter flavored oil spray

10 rectangular filo leaves

For brushing

1 egg, beaten 2 oil drops

For spreading

¼ cup sesame

¼ cup black sesame or nigella seeds

Cook the spinach leaves in water for about a minute. Drain well. Squeeze leaves with your hands while pressing and place in a bowl. (If you use frozen spinach, there is no need to blanch the spinach.)

Place one filo leaf on a work surface, lightly spray with oil and place on it a second filo leaf. Lightly spray with oil and place a few spinach leaves and cheese on the side near you. Season with salt and pepper and roll into a long roll. In this way, prepare the rest of the filo leaves. Begin arranging the rolls in a spiral pattern.

In a vial, beat the egg and oil and lightly brush the snail pattern in the tray. Sprinkle the sesame seeds, nigella or black sesame over the snail.

Bake in a preheated oven to a high temperature of 200°C (290°F). Lower the heat to 180-190°C (355-375°F) and bake the snail for about 35-40 minutes. (It is advisable to check and watch the pastry since heat varies between different types of ovens.) Pascalpr.co.il.

Translated by Alon Einhorn.