1. Main Page
  2. National cuisine
  3. Puff pastry Snail pie

Puff Pastry Snail Pie

A little taste of Greece in every bite! This snail pie pairs a silky spinach-and-feta filling with shatteringly crisp puff pastry, and it always turns heads at the table — it looks impressive and tastes even better. The recipe calls for store-bought puff pastry to keep things easy, but you can absolutely make your own from scratch.

maasikaAuthor avatar
Recipe author
Puff pastry Snail pie
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 6 g
Fats 43 % 13 g
Carbohydrates 37 % 11 g
187 kcal
GI: 9 / 91 / 0
  • The Greek feta gives this pie a wonderfully delicate flavor, and the spinach makes it seriously wholesome. Here's how it comes together: 1. Rinse the spinach thoroughly under running water and pat it dry. Heat a large skillet, pile in the clean, dry spinach leaves, and press them down as needed. Season with salt and pepper, cover, and steam over medium heat for 5 minutes, stirring now and then. 2. Tip the wilted spinach into a colander and press out the excess liquid with the back of a spoon. Return it to the skillet and dry it out a little more. 3. Add a pinch of nutmeg and the lemon zest to the spinach, warm briefly, then turn off the heat and let it cool completely. Cut the feta into small cubes. Once the pan has cooled, crack in the egg, add the feta, season with salt and pepper, and mix everything well. 4. Now for the puff pastry — thaw it ahead of time, then roll it out. 5. Lay the spinach-and-feta filling in a line along one edge of the dough. Gently roll it up into a log, taking care not to tear the thin layers of pastry — laying a clean, thin kitchen towel underneath and using it to help roll makes this easier. Coil the log into a spiral and set it on a sheet of parchment. 6. Stir the egg yolk into the remaining melted butter and brush it over the top of the pie. Scatter sesame seeds on top and slide it into an oven preheated to 350°F (175°C). 7. Bake for 30 minutes, until golden brown. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Spinach - 22  kcal/100g
  • Puff pastry - 400  kcal/100g
  • Puff pastry, unleavened - 337  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Feta cheese - 290  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Pepper - 26  kcal/100g
  • Sea salt - 0  kcal/100g
  • Nutmeg - 556  kcal/100g

Similar recipes

Related and additional categories: