Name: Spinach and cheese snails
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 6 medium silver beet leaves (swiss chard) (195g), trimmed, chopped roughly; cooking-oil spray; 4 green onions (scallions), sliced thinly; 1 clove garlic, crushed; 1/2 cup (100g) low-fat low-salt cottage cheese; 1/4 cup fresh dill leaves, finely chopped; 1/4 cup fresh flat-leaf parsley, finely chopped; 1 egg yolk; 4 (sheets) fillo pastry; 2 medium roma (egg) tomatoes (150g), cut into wedges; 1 small red onion (100g), sliced thinly; 1 teaspoon olive oil; 1 tablespoon fresh oregano leaves

Ingredients

6 medium silver beet leaves (swiss chard) (195g), trimmed, chopped roughly

cooking-oil spray

4 green onions (scallions), sliced thinly

1 clove garlic, crushed

1/2 cup (100g) low-fat low-salt cottage cheese

1/4 cup fresh dill leaves, finely chopped

1/4 cup fresh flat-leaf parsley, finely chopped

1 egg yolk

4 (sheets) fillo pastry

2 medium roma (egg) tomatoes (150g), cut into wedges

1 small red onion (100g), sliced thinly

1 teaspoon olive oil

1 tablespoon fresh oregano leaves

Method

1.Preheat oven to 180°C (160°C fan forced). Grease and line an oven tray with baking paper.

2.Cook silver beet in a large saucepan of boiling water for 5 minutes, drain, rinse under cold running water. Squeeze out excess moisture, place silver beet in a large bowl.

3.Spray a medium frying pan with oil, heat over low heat. Add onion and garlic to pan, cook, stirring occasionally, for 3 minutes or until soft.

4.Add onion mixture to silver beet with cheese, herbs and egg yolk, stir until well combined.

5.Spray one sheet of pastry with oil, top with another sheet. Spoon half the silver beet mixture along one long edge of the pastry and roll up tightly to form a sausage shape. Roll pastry to make a snail shape. Place on oven tray. Repeat with remaining pastry and silver beet mixture.

6.Spray each snail lightly with oil, bake for 35 minutes or until pastry is crisp and golden.

7.Meanwhile, make tomato salad.

8.Serve snails with salad. Combine ingredients in a medium bowl.

Make the filling for the snail a day ahead. The recipe is best baked just before serving.
Note

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Ingredients

Method

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