Spinach Feta Buns Au Gratin

For the spinach-feta buns, mix the ingredients for the dough, knead until a compact, smooth dough is formed and let rise, covered, in a warm place for about 45 minutes.

Meanwhile, blanch the spinach, squeeze out the water and cut the leaves slightly smaller. Roll out the dough into a rectangle about 2 mm thick, spread the spinach on top, crumble the feta over it and roll everything up as tightly as possible, starting from the long side.

Cut the roll into 16 slices. Brush the bottom of a quiche dish with a tablespoon of olive oil. Place the snails loosely side by side in the mold and let them rise, covered and in a warm place. They should have risen significantly so that there is barely any space between each snail and the mold is nearly filled.

Meanwhile, for the glaze, finely chop the garlic, mix with the other ingredients and season everything to taste. Preheat the oven to 180 °C top and bottom heat.

When the snails have grown considerably, spread the glaze over them and bake in the oven for 30-40 minutes until golden brown.

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