Tuesday, January 29, 2013

{recipe} Escargot aux épinards


This recipe gives the illusion of fancy complicated homemade, all while taking less than 10 minutes to prep, and remaining incredibly budget friendly. Literally translated, it's simply escargot with spinach.

I created this recipe based on what I think I remember from an amazing escargot dish we had several times at a little restaurant near our favorite ski resort. I was pretty young, so my recollection may be way off, but what I think I remember, is a creamy spinach dish, full of escargot, with a gorgeous golden brown puff pastry on top. It was so unique and absolutely fantastic.

Well, this recipe captures my memory perfectly, all while staying pleasantly within budget, and insanely easy. Perfect for the mom on the go, and any beginner cook.


Ingredients
One 7-8 ounce can escargot snails
2 ounces of crumbled feta
1/3 of a small shallot, finely minced
1 pre-made puff pastry sheet, defrosted
1 package frozen cream of spinach
1 small clove of garlic, finely minced
Non-stick cooking spray
Heavy dash of salt


Hardware
For this recipe, I use 3 four ounce ramekins. My recipe makes 3 full servings of escargot aux épinards in 3 four ounce ramekins. You can easily use two 6-8 ounce ramekins. You can also get super cute and use your traditional escargot dishes, creating little single serving puff pastries in each depression. There is no one way to imagine and modernize this fantastic recipe.


Directions
Preheat your oven to 400 degrees. Spray your ramekins with non-stick cooking spray. Microwave the frozen bag of creamed spinach until just warm and completely defrosted {approximately 5 minutes}. Mix the spinach with the crumbled feta and minced garlic and shallot. Add a heavy dash of salt. Mix well.


In each ramekin, add 4 escargot snails. Fill the ramekin with the spinach mixture, just below the rim. Give everything a gentle mixing, and if needed, top with a little more spinach mixture until filled just below the rim.


Take one of your extra ramekins to cut out 3 rounds from your defrosted puff pastry. Top each spinach and escargot filled ramekin with 1 round of puff pastry.


Place each ramekin onto a baking sheet to gather any bake over. Place the ready to go ramekins in your preheated oven and bake for 25 minutes, or until the puff pastry is golden brown. That’s it! Super easy. Amusez-vous!