By Katie Barber
Swiss Chard and Cheese Snails
10 steps
Prep:25minCook:40min
Serve with salad for lunch of a light dinner.
You will need 1 bunch of silverbeet for this recipe. Filling can be made a day ahead, but the recipe is best baked just before serving.
Updated at: Thu, 17 Aug 2023 05:36:18 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories329.7 kcal (16%)
Total Fat12.5 g (18%)
Carbs37.4 g (14%)
Sugars6.8 g (8%)
Protein19.1 g (38%)
Sodium749.8 mg (37%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
750gsilverbeet
trimmed, chopped coarsely
1 Tbspextra virgin olive oil
6green onions
sliced thinly
2cloves garlic
crushed
200gcottage cheese
⅓ cupfresh mint
finely chopped
⅓ cupflat-leaf parsley
finely chopped
2egg yolks
cooking oil spray
8 sheetsfilo pastry
tzatziki
Instructions
Step 1
Preheat oven to 180C. Grease and line two oven trays with baking paper.
Step 2
Cook silverbeet in a large saucepan of boiling water for 5 minutes. Drain; rinse under cold water.
Step 3
Squeeze out excess water; place silverbeet in a large bowl.
Step 4
Heat oil in a medium frying pan over low heat. Cook onion and garlic, stirring occasionally, for 3 minutes or until soft.
Step 5
Add onion mixture to silverbeet with cheese, herbs, and egg yolks; stir.
Step 6
Spray one sheet of pastry with oil; top with another sheet.
Step 7
Spoon one-quarter of the silverbeet mixture along one long edge of the pastry; roll up tightly to form a sausage shape.
Step 8
Roll pastry to make a snail shape. Place on tray. Repeat with remaining pastry and silverbeet mixture to make 4 snails.
Step 9
Spray each snail lightly with oil. Bake for 35 minutes or until pastry is crisp and golden.
Step 10
Meanwhile, make the salad. Serve snails with salad.
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