The classic combo of leafy spinach and creamy cheese wrapped inside crunchy layers of fillo pastry and served with a fresh tomato salad.
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Ingredients
Tomato salad
Method
1.Preheat oven to 180°C (160°C fan forced). Grease and line an oven tray with baking paper.
2.Cook silverbeet 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 silverbeet 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 silverbeet 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. Combine ingredients in a medium bowl.
8.Serve snails with salad.
Make the filling for the snail a day ahead. The recipe is best baked just before serving.
Note
