Spinach and cheese snails

Perfect lunch or dinner for two.

  • 50 mins cooking
  • Serves 2
  • Print
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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Spinach and cheese snails
  • 6 medium silverbeet leaves (195g), trimmed, chopped roughly
  • cooking-oil spray
  • 4 green onions, 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
Tomato salad
  • 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


Spinach and cheese snails
  • 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.

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