Spinach & Feta Cannelloni
This delightful cannelloni recipe is an easy and tasty vegetarian dish that combines the creaminess of feta cheese with the freshness of spinach, all rolled up in lasagne sheets and baked to perfection. The flavorful mix of olives, capers, and tomatoes adds a delicious touch to this comforting and satisfying meal.
— Constant Cookbook
Ingredients
- 4 large sheets no-pre-cook lasagne (we used Sainsbury's fresh egg lasagne from a 250g pack)
- 1kg frozen spinach , defrosted
- 200g pack low-fat feta cheese
- generous grating nutmeg
- large handful olives , pitted and chopped
- 1 tbsp capers , rinsed
- 400g can chopped tomatoes
- 25g parmesan , grated
Instructions
- Heat oven to 200C/fan 180C/gas 6. Put the lasagne sheets in a large bowl and cover with boiling water. Soak for 5 mins or prepare according to pack instructions. Meanwhile, squeeze as much water as possible from the spinach, then mix with the feta, nutmeg and some seasoning. Drain the pasta, then cut each sheet in half vertically. Spoon 4 tbsp of the filling along the centre of each half, then roll up to enclose. Place in a lightly oiled baking dish.
- Mix the olives, capers and tomatoes together in a bowl, season, then spoon over the cannelloni. Sprinkle with parmesan, cover with foil, then bake for 20 mins.
Cook Time
15M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 274 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 3.54 milligram of sodium
Comments
No comments found.