Greek snail made of filo dough with feta, mint and spinach

1. We give the filo dough to thaw if it is frozen. To do this, we transfer it from the freezer to the refrigerator and leave it overnight.

2. Peel the onion from the husk, cut into small cubes. My green onion, cut finely with a sharp knife. Both the white and green parts are used.

3. We put the feta in a bowl, crumble it with a fork or with our hands. Grate the parmesan on a fine grater. Mint is mine, cut finely.

4. Pour a small portion of olive oil into a frying pan with a thick bottom. We send it to the fire.

5. In the preheated oil, spread the onion, passer for 2 minutes. It is important not to fry the onion, but to save it. As a result, the onion should be transparent and soft, not golden.

6. Then put the green onions in the pan, cook for another minute.

7. Meanwhile, I wash fresh spinach under running water, dry it. We put a handful by handful into the pan. Cook stirring until the spinach is soft.

8. And now we put the greens in a colander, let the liquid drain. You can even press down a little so that all the moisture goes to the maximum.

9. When the greens cool down to room temperature, put it in a bowl with feta. Here we also break chicken eggs, spread grated parmesan, crushed mint leaves. Salt and pepper to taste.

10. Mix the filling thoroughly. On the edge of one of the sheets of filo dough, we spread half of the filling, roll it into a roll.

11. Grease the heat-resistant mold with olive oil, put the roll into it. We begin to spread from the center, folding the roll into a spiral.

12. We do the same with the second filo sheet and the remaining filling. We form a complete pie. Then lubricate the surface with the remaining olive oil using a silicone cooking brush. Sprinkle with sesame seeds.

13. Preheat the oven to 180 degrees, after which we send a pie form into it. Bake the snail for 45 minutes. The surface should turn golden.

Let the pie cool down, only then cut into portions and serve on the table.

Bon appetit!