Spinach pie with mozzarella and snails

10477 SPINACH PIE with MOZZARELLA and snails INGREDIENTS for 4 PEOPLE 300 g frozen spinach, 100 g of mozzarella cheese, 100 g margarine, 2 dl of cream, 1 dl of white wine, a clove of garlic, 50 g of onions, 1/2 bunch chives, leek, 100 g of puff pastry spread, frozen snails, 10 20 g cornstarch, 4 sprigs of Chervil.

Thaw spinach and let them drain.

put them in a bowl and add the melted butter, salt, pepper and nutmeg, stir to blend the ingredients.

Preheat oven to 170° Filled aluminium stencils from 6, 5 cm in diameter and 1 cm in height, with spinach, place slices of mozzarella on top and close with the puff pastry.

Cook the patties for 15 minutes in hot oven, remove and rivoltateli on a plate from the service.

Cook the snails for 10 minutes with white wine, cream, garlic, onion and chopped chives; Add salt and pepper, add the cornflour, stir well and remove from heat.

Cut the leeks into thin slices and fry them.

Place the patties in the middle of the plate, sprinkle some over leeks, circondateli with 5 snails and garnish with few Chervil sprig.