Escargots With Feta in Phyllo Pastry
photo by Zurie
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 198.44 g escargot, canned (200 g tin, containing not less than 30 snails, but can size is approximate)
- 4 sheet phyllo pastry, large
- olive oil
- 170.09 g feta cheese (pat dry if in brine, or use a round of Camembert cheese)
- 14.78 ml garlic, finely chopped (use strong garlic)
- 14.78 ml black pepper, coarse
- 44.37 ml butter
- 177.44 ml parsley, finely chopped (200 ml)
- 118.29 ml walnuts, broken up (optional)
directions
- Set oven at 350 deg F/180 deg Celsius, or 325 F/160 C if you have a convenction oven.
- Grease 6 holes of a muffin tin.It's easiest to use every alternate muffin hole because you have to press in the phyllo pastry.
- Open and drain the the escargots. Open the phyllo pastry, and cover with a well-wrung-out clean, damp kitchen cloth to prevent it drying out.
- If your olive oil has a stopper which makes it come out in a thin stream, just drizzle across the top phyllo sheet, then brush that evenly all over with a pastry brush. (Or put olive oil in a bowl and brush over).
- Put the phyllo sheet on a wooden board or on your clean counter. Brush 3 more phyllo sheets with olive oil, and put them, one after the other, carefully on top of each other.
- The phyllo I used could then easily be divided into 6 parts and carefully cut through. Put the 4-layer phyllo pastry rectangles in 6 muffin holes, patting them in with your fingers.
- Feta, where I am, usually comes in 2-ounce rounds in brine. Pat them dry with kitchen paper, and break up the feta in large bits. Put 1 ounce in each "nest" of phyllo. (Or see directions for camembert below).
- Put 5 escargots on top of the feta chunks. Add the walnuts, if using.
- Add about 1 heaped teaspoon finely chopped parsley to each filling.
- Melt the butter gently, adding the garlic and pepper, stir to mix.
- Add about 1 - 1 1/2 teaspoon of this butter mixture to each filling.
- Carefully fold the phyllo pastry over the filling. The easiest way is to tuck in the short bits first, then fold the longest bit over the rest, and fasten with a toothpick.
- Brush every little bundle with more olive oil, or melted butter.
- Bake for 25 minutes in the preheated oven, until the pastry is golden.
- They should come out easily, but be careful because the phyllo is brittle when baked. Garnish to your taste.
- * Added later: If you have a small round bowl, you could cut out rounds and fit that into the muffin pan hollows by pressing them in gently. But cut out enough phyllo to cover the filling.
- * I have used Camembert cheese plus walnuts, instead of the feta, and found that even more delicious.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).