Summary

Ingredients

• 200 g spinach, fresh
• 1 shallot (s)
• 1 large clove garlic
• 2 teaspoons sesame seeds
• 125 g ricotta
• 1 packet puff pastry, from the cooling shelf, 275 g
• nutmeg
• salt
• some olive oil

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Instructions

1. First, finely chop the shallot and press the garlic through the garlic press. Remove the stalks of the spinach and roughly chop it by hand.
2. Sauté the shallot and garlic in a pan with a little olive oil and gradually add the spinach. Fry until the spinach has disintegrated. Then place in a bowl, mix in the sesame seeds and ricotta and season with salt and nutmeg.
3. Spread the mixture evenly on the rolled out puff pastry and then roll it up from the shorter side to the other shorter side. Cut into slices about 1 cm thick and place on a baking sheet lined with baking paper.
4. Bake at 200 ° C top / bottom heat for about 30 - 40 minutes until the snails have got a light brown.
5. Tip: For a nice shine, you can put a whisked egg on the snails after about 20 minutes of baking.