Snail pie with spinach and ricotta
4 servings
45 minutes
Spinach and ricotta snail pie is an elegant combination of airy puff pastry, tender spinach, and creamy ricotta. Its shape resembles snail spirals, symbolizing coziness and home warmth. Inspired by Russian traditional stuffed pies, this version offers lightness due to the delicate texture of the dough and the freshness of spinach. Ricotta cheese adds creamy softness, while sesame seeds provide a pleasant nutty note. This pie is perfect for family dinners and festive gatherings – its aesthetic appearance and rich flavor will not leave guests indifferent. It can be served hot or slightly cooled, with a glass of fragrant tea or fresh vegetables. Light yet nutritious, it beautifully complements traditional cuisine while remaining modern and versatile.
1
Thaw the dough as indicated on the package.
- Yeasted puff pastry: 1 piece
2
If the spinach is frozen, thaw it in a colander and let the liquid drain.
- Spinach: 300 g
3
For the filling, mix spinach, cheese, one egg, and salt to taste.
- Spinach: 300 g
- Ricotta cheese: 100 g
- Chicken egg: 2 pieces
4
Cut the dough into four long strips.
5
Place the filling in the middle of each strip of dough, pinch the edges to make four long sausages.
6
Line the baking pan with parchment paper greased with margarine.
7
Starting from the middle of the form, lay sausages in a circle, sealing the edge slightly.
8
Brush the pie with egg yolk and sprinkle with sesame.
- Chicken egg: 2 pieces
- Sesame seeds: 2 tablespoons
9
Bake at 180 degrees for 25 minutes.
