Filo pastry snails with tomatoes and olives

6 servings

60 minutes

Snails made of phyllo dough with tomatoes and olives are an exquisite dish of Greek cuisine that combines the crispy texture of the thinnest dough with rich Mediterranean flavors. The origins of this recipe can be found in traditional Greek pies, where phyllo dough is used to create a light, flaky crust. The filling of spinach, feta, sun-dried tomatoes, and olives gives the dish a balance of freshness and spiciness, while thyme adds a subtle aroma. The snails are baked to a golden crust, making them a perfect treat with a glass of white wine or as a light appetizer on the festive table. They can be served hot or chilled, enjoying the delicate combination of creamy dough and fragrant filling. This dish embodies Greek gastronomic culture where simplicity of ingredients meets unparalleled taste.

Energy value per serving

• Calories: 539.7
• Proteins: 10.6g
• Fats: 38.9g
• Carbohydrates: 31.3g

Ingredients

• Filo dough: 12 pc
• Butter: 150 g
• Sun-dried tomatoes: 80 g
• Pitted olives: 80 g
• Spinach: 80 g
• Feta cheese: 160 g
• Thyme: 2 sprig
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients. Take the phyllo dough out of the freezer.

   Required ingredients:

   • Filo dough: 12 pieces

2. Wash the spinach, place it in a colander, and pour boiling water over it. Leave for 10 minutes to let the water drain completely.

   Required ingredients:

   • Spinach: 80 g

3. Chop the sun-dried tomatoes and olives coarsely.

   Required ingredients:

   • Sun-dried tomatoes: 80 g
   • Pitted olives: 80 g

4. Remove the thyme leaves from the stem and chop them.

   Required ingredients:

   • Thyme: 2 sprigs

5. Mash the feta with a fork, mix it with spinach, olives, tomatoes, and thyme. Add pepper.

   Required ingredients:

   • Feta cheese: 160 g
   • Spinach: 80 g
   • Pitted olives: 80 g
   • Sun-dried tomatoes: 80 g
   • Thyme: 2 sprigs
   • Ground black pepper:  to taste

6. Take a stack of phyllo dough and brush the top sheet with melted butter.

   Required ingredients:

   • Butter: 150 g

7. Place the filling at the bottom edge of the dough and roll it into a sausage shape. If it's difficult to separate the sheets of dough without tearing them, you can wrap the filling in a double sheet.

8. Roll the sausage into a snail shape. Do the same with the other ingredients.

9. Place the snails on a baking sheet lined with parchment paper. Brush them with the remaining butter.

   Required ingredients:

   • Butter: 150 g

10. Bake until golden brown at 180 degrees. This will take about 10-15 minutes.

11. Cool the cooked snails on a rack for 10 minutes, then serve.