Snails with Spinach, Bacon and Cheese
By chef Yayka Šimová
Crispy puff pastry snails filled with spinach, bacon and cheese. Great as a savory snack or treat.
- 28 min
- total
- Easy
- level
8 min prep · 20 min cook
What you will need
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Bacon 25 g -
Frozen spinach 100 g -
Grated cheese 25 g -
Puff pastry 0.25 pcs
-
Eggs 0.5 pcs -
Garlic 0.5 clove -
Vegetable oil 0.25 tbsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🥓✨ Preheat the oven to 200 C and, if using frozen spinach, let it thaw in cold water.
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Saute the garlic. In a heated pan with a little oil, saute the pressed garlic over medium heat for about 1 minute.
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Prepare the spinach. Add the spinach and saute over medium heat for about 2-4 minutes, until it softens and separates into individual leaves, then season with salt and pepper.
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Add the bacon. Spread the bacon slices evenly over the puff pastry.
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Add the cheese. Add the grated cheese and spread it evenly over the bacon.
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Add the spinach. Add the sauteed spinach and spread it evenly over the cheese.
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Shape the snails. Roll the puff pastry up tightly, cut into individual snails, and place them straight onto a baking tray lined with baking paper.
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Brush with egg. Brush the top with beaten egg.
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Bake the snails. Lightly salt and bake in the preheated oven at 200 C for about 15-20 minutes until golden brown.
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Serve. Serve and enjoy the dish 🥓✨
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