Phyllo Snails with Tomatoes and Olives
Baking and Desserts | Greek cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
Phyllo snails with tomatoes and olives
Ingredients
- Phyllo Dough - 12 pieces
- Butter - 5.3 oz
- Sun-Dried Tomatoes - 2.8 oz
- Pitted olives - 2.8 oz
- Spinach - 2.8 oz
- Feta cheese - 5.6 oz
- Thyme - 2 sprigs
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Take the phyllo dough out of the freezer.
Step 2
Wash the spinach, place it in a colander, and pour boiling water over it. Let it sit for 10 minutes to allow all the water to drain.
Step 3
Roughly chop the sun-dried tomatoes and olives.
Step 4
Remove the leaves from the thyme sprigs and chop them finely.
Step 5
Mash the feta with a fork and mix it with the spinach, olives, tomatoes, and thyme. Season with pepper.
Step 6
Take a stack of phyllo dough and brush the top layer with melted butter.
Step 7
Place the filling at the lower edge of the dough, then roll it into a log. If you're having trouble separating the sheets of dough without tearing them, you can wrap the filling in a double layer of dough.
Step 8
Roll the sausage into a spiral. Do the same with the remaining ingredients.
Step 9
Place the snails on a baking sheet lined with parchment paper. Brush them with the remaining melted butter.
Step 10
Bake until golden brown at 356°F. This will take about 10–15 minutes.
Step 11
Cool the cooked snails on a wire rack for 10 minutes before serving.
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