Chefs' Recipes

Snail, nettle and sorrel pies

Australian Gourmet Traveller Greek recipe for snail, nettle and sorrel pies by Janni Kyritsis and Jonathan Barthelmess.
Snail, nettle and sorrel pies

Snail, nettle and sorrel pies

Jason Loucas
28
20M
20M
40M

“There are many recipes for snails,” explains Kyritsis, “and the most common ones I know involve cooking them in a tomato sauce with rosemary; or with garlic, parsley and cinnamon and serving them with pasta. Greeks have been eating snails for thousands of years. A particular kind of snail which feeds on the leaves of olive trees exists in Crete. After they are cleaned and boiled briefly, they are put in a saucepan with some wine, herbs and oil, cooked and then served hot as a snack with ouzo. Snails are available in Australia from specialty suppliers and some delicatessens but you can also buy good-quality canned snails from stores such as David Jones Food Halls. If snails aren’t to your taste, stuffing the pies with a small cube of feta is a very nice alternative.”

Ingredients

Method

Main

1.Heat butter in a large deep-sided frying pan over low heat. Add garlic and sauté until fragrant (1-2 minutes). Add nettles and sorrel and sauté until wilted. Transfer to a colander to drain, cool slightly, then gently squeeze excess liquid from greens. Chop the greens to break them up a little, transfer to a bowl, season to taste and set aside.
2.Preheat oven to 200C. Lay one sheet of filo on a work surface. Brush with melted butter, then place another sheet on top and repeat with another three sheets of filo. Cut into twenty-eight 6½cm squares. Place a heaped tablespoon of nettle mixture on each square, top each one with a snail, then cut 28 squares from remaining filo sheet and place over each pastry. Press to seal, brush tops with melted butter, gather edges of filo upwards to form a pie, place pies on an oven tray lined with baking paper and bake until golden and cooked through (15 minutes). Transfer to a serving platter and serve warm.

This recipe is from the March 2010 issue of .

Drink Suggestion: Ouzo or an oak-matured sauvignon blanc. Drink suggestion by Max Allen

Notes

Related stories