Snails with xinohontros (cracked wheat and barley with fermented milk) and herbal cream with a glass of DafniP.G.I. Crete

500 g snails without the shells

1 onion

1 clove of garlic

Extra virgin olive oil

200 g xinohondros (cracked wheat and barley with fermented milk)

200 g spinach

200 g wild greens

White wine

Lemon

Parsley

Dill

Mint

Salt, pepper

Sauté the snails over high heat with a little olive oil and add the onion and garlic finely chopped.

In boiling water add the spinach and greens and boil for 1-3 minutes. Take out and chop or grind.

Then add the xinohondros into the pan with the snails and deglaze with white wine (dafni). After it evaporates add the greens and a little bit of water. Season with salt and pepper and simmer, until it has the texture of a risotto. Add lemon, a little olive oil and serve.

Garnish with leaves of mint, dill and parsley.