Greek snails in tomato sauce is a favourite in Crete. Many folks recoil in horror from eating snails but they really are good.
Greek snails with tomato and spinach
For most people there is only one place that springs to mind when discussing the eating of snails – France. Well the French are not the only folks to enjoy munching on this mollusc, they are very popular in Greece too, especially in Crete.
Apparently when it rains you get the best snails so everyone is thrilled when it rains at the end of the summer. This recipe for snails with tomato and spinach is super easy and tasty.
Snails are something of an acquired taste. Whenever I think of them I immediately see Julia Roberts in Pretty Woman wrestling with the snail tongs and saying ‘Slippery little suckers’ when one shoots across the room.
Snails are popular in Greece and especially on the island of Crete. They are prepared in a variety of ways and this simple snails with tomato and spinach is one of my favourites.
This recipe will serve two people as a starter or one as a main dish.
Ingredients for snails in tomato sauce
There is not much to it really, I’ve used a dozen snails, 2 large tomatoes, 1 small chopped onion, 1 clove of garlic minced, 1/2 a teaspoon of cumin and half a teaspoon of dried oregano, olive oil, salt and pepper and a couple of handfuls of spinach leaves.
How to make this dish
I cleaned and boiled the snails for 10 minutes, drained them and set aside while I made the sauce. Saute the onion for 5 minutes then add the garlic for 2 minutes.
Then toss in the tomatoes (chopped up), all seasonings and a glug or olive oil and cook for a further 10 minutes.
Add the spinach and snails, cover and simmer for 15 minutes.
Right I’m off to get my packing done and head off to Crete and some gorgeous Greek sunshine, and of course the food!
Looking for more unusual Greek recipes to try? Then check these out before you go;
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Greek Snails with tomato and spinach
- 12 snails in shells
- 2 large tomatoes chopped
- 1 small onion chopped
- 1 clove garlic minced
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- salt and pepper to taste
- glug of olive oil
- 2 handfulls fresh spinach leaves
- Clean snails and boil for 10 minutes then drain and set aside.
- Saute the onion for 5 mins and add garlic for further 2 mins.
- Add all seasonings and tomatoes plus oil and cook for 10 mins.
- Add spinach and snails and cover and simmer for 15 mins.