Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, filo snails. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Filo snails is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Filo snails is something which I’ve loved my whole life. They are nice and they look fantastic.
These filo snails are mushroom and spinach parcels or little pies, coiled in shape of snails. You can add feta, ricotta or mozarella to the filling mix. Roll filo lengthways to enclose filling. Working quickly, coil filo into a snail shape and place in prepared tin hole.
To begin with this particular recipe, we must first prepare a few components. You can cook filo snails using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Filo snails:
- Get 1 tbsp. butter
- Take 2 shallots, chopped finely
- Take 3 cloves garlic, peeled and pressed
- Get 150 g mushrooms, oyster, shitake or a mix of wild, thinly sliced
- Take salt and pepper
- Take 250 g spinach, frozen and thawed or fresh
- Prepare 100 g cooking mozzarella or feta, diced
- Get 3 large sheets of filo pastry
- Prepare 50 g butter, melted, for brushing
- Make ready poppy seeds, sesame seeds for topping
FILO (First In Last Out) is designed for the community of technical artists who serve the local church all around the world. linktr.ee/filocommunity. See more ideas about recipes, filo pastry, food. See more ideas about Filo pastry, Filo, Recipes. Cutting out rich pastry cuts the calories.
Instructions to make Filo snails:
- Melt the butter in a pan, add the chopped shallots and cook on medium heat until translucent and softened. Add the pressed garlic and the mushrooms and season well with salt and pepper. Turn up the heat, cover the pan and cook for about 10 minutes until softened.
- Roughly chop the frozen spinach and squeeze out the moisture. If using fresh, just wash it and chop roughly. Stir the spinach into the mushrooms and cook for further 10 minutes. Leave to cool.
- If you’re using mozzarella (depends on the preference but please note what I say above about using it), the snails will tend to spread more and the cheese might ooze through the sides, it tastes really nice though. Add the cheese to the mushrooms and spinach mixture and stir in well.
- Lay a filo sheet on a work surface and brush with melted butter. Cut the third sheet in half and lay it on top, close to the longer edge. Brush it with butter.
- Spoon half the filling alongside the long edge in a row, roll it upwards and coil the roll into a snail. Place it on a baking sheet lined with parchment and brush the top with more butter. Roll and coil the other snail in the same way.
- Preheat the oven to 190C/375F/gas 5. Sprinkle the snails with sesame and/or poppy and bake for 25-30 minutes until golden and crisp. Let them rest for a few minutes before serving as the filling will be scorching hot.
See more ideas about Filo pastry, Filo, Recipes. Cutting out rich pastry cuts the calories. Here we've used filo, which saves on fat but still tastes great. Flail snails were earth-based creatures that were highly sought out by hunters due to the fact that they produced a number of valuable resources. Their body parts and colorful shells could be used to produce several protective magical items.
So that’s going to wrap it up for this special food filo snails recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
