Feta And Spinach Cannelloni Recipes

FETA AND SPINACH CANNELLONI

Steps:

• Rather than use dried cannelloni, this recipe involves part-boiling lasagne sheets and rolling them into tubes, which gives a better flavour and ensures the pasta is cooked through. Cook the tomato sauce and the filling separately (but at the same time) and serve with a simple tomato and onion salad, mixed salad, or purple sprouting broccoli.
• Tomato Sauce. Fry onion covered for about 10 minutes until translucent. Add garlic, cook for another minute, stir to prevent sticking. Then add the tomatoes and the bay leaf, chop with a wooden spoon and simmer for 20 minutes. Finally, add freshly ground pepper.
• Cannelloni Filling. Wash the spinach then cook until wilted. Drain, put into a bowl and crumble in the feta. Add cayenne pepper and mix well.
• Cannelloni. Part cook the lasagne sheets for about 7 minutes. Cook in a lot of oil to prevent sticking and once cooked transfer to a pan of cold water (this helps to prevent the lasagne from sticking).
• Work quickly: with each sheet of lasagne put an eighth of the feta and spinach mix on top, squidge it into a sausage shape along the long edge of the lasagne sheet, and roll into a tube. (Hint: use a palette knife). Place the sheet into a greased baking tray. Repeat for the other sheets.
• Cover the cannelloni with the tomato sauce. Sprinkle with oregano, pepper and freshly grated Parmesan cheese. Dot the jalapenos on top.
• Cook in a preheated fan oven at 180C (190C non-fan) for 30-40 minutes, until browned but not burnt.

SPINACH & FETA CANNELLONI

Steps:

• 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.

SPINACH AND FETA CANNELLONI

Steps:

• Preheat oven to 180°C. Boil cannelloni tubes in a pot for 5 minutes, then drain and rinse under cold water. In a bowl mix the spinach with feta cheese and season with salt, pepper and a little squeeze of lemon. Spoon 4 tbsp of the filling into the tubes and place onto oiled baking tray Mix the passata, garlic, chopped capers and mixed herbs together and spread over the cannelloni. Bake for 20 minutes. Just before they are ready, sprinkle the grated cheddar on top and place back into the oven for a few more minutes till the cheese is melted. Serve with a bowl of mixed salad leaves & enjoy. - Unislim

SPINACH CANNELLONI

Steps:

• In a large bowl, mix together feta cheese with spinach. Mash them with a fork.
• Start stuffing the cannelloni using a small fork or teaspoon. Stuff them until they're full.
• Spray an oven tray with some olive oil.
• Place the cannelloni in the oven tray.
• In another bowl, add tomato sauce, peeled & chopped tomatoes, oregano, salt, pepper, and basil. Mix well and pour over the cannelloni in the tray. Spread evenly.
• Add some water in the tray; not much, just a little, about 1/4 cup.
• Cover with aluminum foil and place in the oven at 160-180 degrees Celsius.
• Cook for about half an hour then serve!

SPINACH AND FETA CANNELLONI

Steps:

• Preheat oven to 180°C. Mix together ricotta, feta, spinach and milk. Divide fresh lasagne sheets in to 12 portions.
• Lay a lasagne sheet flat and place a strip of the spinach mixture along a short edge. Roll up to form a sausage. Place seam side down in a large baking dish. Repeat with remaining ingredients.
• Mix together tomatoes and parsley and pour over rolled pasta. Sprinkle with cheese and bake for 15-20 minutes. Serve with salad.

SPINACH & RICOTTA CANNELLONI

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.
• Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
• Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
• Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
• Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste.
• Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish.
• Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
• Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.

CANNELLONI WITH SPINACH & RICOTTA

Steps:

• 1. Preheat oven to 200°C.\n 2. Mix spinach, ricotta cheese, egg yolks, garlic, grated cheese, nutmeg, salt and pepper together thoroughly in a medium sized bowl.\n 3. Fill cannelloni tubes with the prepared mixture\n 4. To make the sauce, heat olive oil in frying pan, add tomato puree, basil, salt and pepper and bring to the boil. Remove from heat.\n 5. Grease an oven proof baking dish and pour layer of sauce over the base leaving enough to cover cannelloni.\n 6. Place a single layer of filled cannelloni side by side in the baking dish. Pour over the remaining sauce and if desired the thickened cream. Sprinkle with grated cheese.\n 7. Bake in oven at 200°C for 25-35 minutes (test by pricking with a skewer).\n 8. Serve and enjoy with family and friends!

CANNELLONI STUFFED WITH FETA AND MUSHROOMS

Steps:

• Trim the mushrooms and cut into slices. Rinse and trim the leeks and cut into thin rings. Rinse and trim the spinach and chop coarsely. Peel the onion and garlic and finely chop.
• Sauté the mushrooms in hot butter for 1-2 minutes. Add the leek and the spinach, sauté 1-2 minutes, then remove from the heat. Crumble the feta, stir 1/2 into the mixture and season with salt and pepper.
• Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with oil.
• Fill the cannelloni with the mushroom mixture and lay next to each other in the baking dish. Beat the eggs with the cream and season with salt, pepper and nutmeg. Pour over the pasta and crumble the remaining feta cheese over the top. Bake in the preheated oven for about 25 minutes, until golden brown. Remove from the oven and serve immediately.

SPINACH FETA CANNELLONI

Steps:

• For the filling, place the mixed ground meat in a bowl. Peel the onion and garlic and chop finely. Rinse and trim the spinach and blanch in salted water. Rinse in cold water, drain well and chop finely. Mix together the onion, garlic, oregano, feta cheese, egg and meat and season with salt and pepper. Fill the cannelloni and place in a baking dish in layers.
• Preheat a convection oven to 180°C (approximately 350°F).
• For the sauce, heat the butter and flour in a saucepan until foamy. Stir in the wine and broth and simmer for 2-3 minutes. Add the cream and simmer. Season with salt and pour over the cannelloni. Sprinkle with Parmesan, olives, and feta cheese and bake until golden brown, about 45 minutes. Serve on warmed plates garnished as desired.

SPINACH, FETA AND CHICKEN CANNELLONI WITH ROSé SAUCE

Steps:

• Heat oven to 350° and heat a skillet on medium high heat with olive oil. Once hot, add minced onion and cook until translucent. Stir in finely minced garlic until fragrant, 1-2 minutes, then remove from the heat.
• Grab a medium bowl and either shred the chicken into very small pieces, or mince it finely *see note 5. Squeeze all of the moisture from the spinach *see note 6, then add it to the bowl along with the crumbled feta, egg, lemon juice, fried onion and garlic, salt and pepper. Mix well.
• Fill cannelloni noodles until all of the chicken mixture is used up; you should get about 10 cannelloni noodles filled.
• Spread 1/2 cup marinara all over the bottom of a 9x13" baking dish. Space the chicken cannelloni around the baking dish, being sure to leave space in between because the noodles will spread while they bake.
• Pour 1 1/2 cups marinara evenly over the noodles; be sure some of the sauce goes in between each noodle. The noodles do not need to be submerged in the sauce, there just needs to be a little bit over each one.
• Pour the heavy cream over the middle of the noodles and top with the grated parmesan cheese. Cover with tin foil and bake for 45 minutes. Uncover the dish and then bake for an additional 15 minutes *see note 7. Serve hot and and enjoy!

ANCHOVY AND SPINACH CANNELLONI

Steps:

• For the topping mixture: Add the sour cream, anchovies, and parmesan to a pot over low heat. Season with pepper and mix. Simmer for 5 minutes. Set aside.
• For the filling: Start melting the butter in a saucepan over low heat. Add the spinach and garlic. Cook and stir for 1 minute. Set aside.
• Add the feta cheese, dried oregano, cooked spinach, and parmesan to a bowl. Season with nutmeg, garlic powder, and salt. Mix until even using a fork or a spatula.
• For the stuffed cannelloni: Transfer the filling mixture to a piping bag. Fill the cannelloni.
• Layer the canned tomatoes on the bottom of a 20 x 6 x 2 inches (50 x 15 x 5 cm) pan. Add the fresh basil leaves.
• Place the stuffed cannelloni inside. Top with the cheesy anchovy mixture and the mozzarella. Bake for 60 minutes at 380⁰F/190⁰C.

SPINACH AND FETA CANNELLONI

Steps:

• Oven temperature: 180°C1. Melt the butter in a saucepan and sautéthe spring onion until soft and transparent.Add the cake flour and stir until thoroughlymixed. Add the milk and stir with a wirewhisk. Stir until smooth and the saucehas thickened and reached boiling point.Remove from the heat.2. Ensure that all the moisture has beenremoved from the spinach by pressing itdry with your hands. Add the spinach to thesauce and season to taste.3. Add the feta, Cheddar, eggs and nutmeg.4. Fill the cannelloni tubes with the spinachmixture and arrange them next to eachother in a greased ovenproof dish.5. Pour the tomato sauce over thecannelloni so that it is completely covered.Bake the cannelloni in a preheated ovenuntil heated through.

SPINACH AND FETA CANNELLONI

Steps:

• 1. 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. 2. 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.