Potato Spinach Snails with Mountain Cheese

Floury boiled potatoes are worked into a soft dough, filled with savory spinach and mountain cheese, and baked golden brown in the oven. A fresh leafy salad goes well with it.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 800 g floury potatoes
• salt
• 1 pinch nutmeg, freshly grated
• 2 pc eggs
• 80 g wheat flour
• 500 g fresh leaf spinach
• 1 pc onion
• 1 pc garlic clove
• 1 tbsp olive oil
• 20 g butter
• 100 g mountain cheese, grated
• 100 ml milk
• 1 bunch chives

Method

1. Wash the potatoes, boil them in salted water for about 25 minutes until soft, drain, let them steam dry briefly and peel while still warm.
2. Preheat the oven to 200 °C top and bottom heat and line a baking dish with baking paper.
3. Press the potatoes through a ricer, season with nutmeg and a pinch of salt, and knead in the eggs and flour until you have a smooth dough that does not stick.
4. Finely dice the onion and garlic. Wash the spinach and chop it coarsely.
5. Heat the olive oil in a large pan, sweat the onion and garlic in it until glassy, then add the spinach in batches and let it wilt. Season with salt and nutmeg.
6. Warm the milk and butter in a small saucepan, add half of the mountain cheese to the milk and let it melt. Stir the cheese milk into the spinach so the filling becomes creamy.
7. Roll out the potato dough on a little flour to a rectangle about 3 mm thick, spread the spinach filling over it and roll up tightly.
8. Cut the roll into slices about 2 cm thick and place them cut side up in the dish.
9. Sprinkle the snails with the remaining mountain cheese and bake for 25 to 30 minutes until golden brown.
10. Finely snip the chives, sprinkle them over the hot snails and serve immediately.