Buttery Snail With Cheese

Buttery Snail With Cheese


For the dough:

  • 500 g flour
  • 100 ml oil
  • 350 ml water

For the filling:

  • 200 g Feta cheese
  • 125 g butter


You can use spelt flour, or rye, or even barley flour. Add olive oil and then gradually add water. If you want hard dough use half amount of the water and be careful because each type of flour absorbs water differently. If you want to have soft dough gently add recommended amount of water and you’ll get soft dough which should not be sticky. Leave it to rest for 20 minutes. Mix in a bowl cheese and butter to get compact mixture. Gently stretch the dough on a floured surface or on a baking paper. Grease with cheese and butter mixture. Then using pizza knife cut it into stripes. Roll the first one into snail and put in the middle of baking dish. Arrange the rest of stripes around that snail. When you finish rolling stripes around the central snail, coat the whole pie with whisked egg or just grease with oil and sprinkle with sesame or caraway. Put in preheated oven on 220 degrees and bake about 20 minutes to 30 minutes. When you notice that it turns yellow and the layers of dough have started to separate, it is ready to be taken out of the oven. Allow it to cool slightly and get ready for a leafy treat.

Buttery Snail With Cheese

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