For phyllo pastry:

  • 150 g spelt flour
  • 150 g buckwheat flour
  • app. 110 g water
  • 5 tablespoons olive oil
  • 1 teaspoon of sea salt
  • 1 tablespoon of lemon juice

For filling:

  • young cheese
  • mildly boiled spinach
  • salt
  • nutmeg
  • black cardamom
  • anise seeds


Knead the dough for phyllo pastry. Stretch the dough as thin as possible, then fill them, and roll into snails. Before placing in the oven coat with water and sprinkle with seeds per your wish. Bake on 180 degrees without any fat, about 40 minutes. When baked you can put a piece of butter on each snail while still hot.


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