Puff pastry snails with spinach and Parmesan

Ingredients

• 1 kg fresh spinach
• 2000 ml water
• 1 teaspoon fine salt
• 3 tablespoons olive oil
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground pepper
• 3 tablespoons breadcrumbs
• 1 package puff pastry (400 g)
• 1 egg
• 80 g grated Parmesan

Preparation

1. Preheat the oven to 200°C. 2. Trim the spinach stalks, wash it in several changes of water and blanch it for 2 minutes in 2000 ml boiling water with 1 teaspoon fine salt. 3. Drain the spinach, chop it finely and sauté it in 3 tablespoons olive oil for about 5 minutes, until the water evaporates. 4. Turn off the heat, add 3 tablespoons breadcrumbs, 1/2 teaspoon fine salt and 1/2 teaspoon ground pepper and stir until evenly combined. Leave the filling to cool. 5. Leave the puff pastry at room temperature, then unwrap it and lay it on the work surface. Spread the filling over the whole surface in an even layer. 6. Roll the sheet tightly, then cut snails 1.5 cm thick and place them on a baking tray lined with baking paper. 7. Brush the snails lightly with 1 beaten egg and grate 50 g Parmesan over them. 8. Bake the tray for 30 minutes, until golden. 9. Take the snails out of the oven and grate the remaining 30 g Parmesan on top, generously. 10. Serve warm or cold, as you prefer.