Snail filled with sweet pumpkin

Preparation Time
Waiting Time
Difficulty Level


For the dough:
In a large bowl with the hand or in a mixer with the appropriate attachment, we mix our materials, adding the flour gradually at the end, until we have a tight dough.

For the filling:
We sauté the pumpkin that is chopped in small cubes in a little olive oil in a large non-stick pan until it withers. We whip up the eggs and the sugar and then we add the anthotyro cheese before we incorporate it (as above) with the pumpkin. We put them in a large baking pan to cool and we add the anthotyro and the aromatic herbs (balsam – fennel). We add the mixture with the eggs. We add petimezi and cinnamon powder. We mix gently for a while and optionally we add 1-2 tablespoons of flour or corn flour to make the filling a bit more “knit”.

For the snail shaping:

After letting our dough rest, we roll out a thin phyllo in a rectangular shape. On one side of it we open it and we spread egg on the inside, we wrap it evenly – just to create an elongated shape. Finally, we wrap it gently, not tightly, into a snail, and we place it carefully in an oiled and sprinkled with coarse semolina baking dish. We season and we bake at 175 degrees Celsius for 35 to 40 minutes. Our materials are sufficient for 6-8 small snails.

Chef: Iosif Apostolakis



  • 176 gr cow butter
  • 200 gr Extra Virgin Olive Oil ABEA
  • 2 eggs
  • 1 pinch salt
  • 235 gr Cow Milk VERO CRETAN
  • 20 gr baking powder
  • Cretan Pie Flour MILLS OF CRETE (we add until we have a thick dough)

  • 1300 gr sweet pumpkin chopped in small cubes
  • 2 tablespoons crystal sugar
  • black pepper in grains, lightly beaten
  • 1 small bunch of chopped balsam (only the leaves)
  • 0.5 bunch wild fennels, only the upper part
  • 500 gr anthotiro cheese
  • 3 eggs
  • 1 teaspoon cinnamon powder
  • 3 tablespoons petimezi


  • Mixer
  • Large bowl
  • Baking dish
  • Non-stick pan