Sometimes you set out to improve things and it all falls flat on its face. The original recipe for these snails calls for feta cheese. It actually calls for roasted fennel instead of spinach but there I think the change is all right – spinach in filo pastry is a classic after all.
I had no feta in the fridge, but some perfectly nice mozzarella instead. Given a choice, I’ll probably go Italian rather than Greek so I figured – better! Mozzarella will glue the filling together and ooze lovely when the baked pastry is cut.
Ooze it certainly did. Before the pastry was cut or even taken out of the oven.
I did mumble a few unprintable words seeing the outcome, admonished myself sternly along the lines of ‘recipe says feta, use the blooming feta’, got the things out and tried. And extremely tasty they turned out to be but alas! no lookers.
The original recipe (needless to say, pictured nice and shapely) came from The Times a few Saturdays ago.