Spinach Feta Cannelloni Recipes

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 & 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 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 FILLING FOR CANNELLONI, RAVIOLI AND TORTELLINI

Steps:

• Melt the butter in a saucepan and saute the onion and garlic until golden; steam spinach until well wilted; remove from heat, cool enough to handle, and squeeze dry.
• Combine onion mixture and spinach; stir in cheeses and beat in seasonings, eggs and parsley; refrigerate until ready to stuff pasta.

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.