Gratin of spinach and snails

Preparation info
  • Serves

    2–4

    • Difficulty

      Easy

Appears in
Winter Food

By Jill Norman

Published 2005

  • About

A fast, simple dish that will serve two as a light meal or four as a first course. Most delicatessens sell cans of snails.

Ingredients

  • 1.2 kg fresh spinach, large stalks removed, or 600g frozen
  • 60g butter

Method

Cook the fresh spinach in boiling water for a few minutes, refresh it under cold running water, squeeze it well and chop it. If using frozen spinach, follow the instructions on the packet and chop it if necessary.

Preheat the oven to 180°C/350°F/gas mark 4. Melt 15g of t