- Cook Time: 20 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 274
- Carbohydrate Content: 22g
- Fat Content: 12g
- Fiber Content: 8g
- Protein Content: 22g
- Saturated Fat Content: 5g
- Sodium Content: 3.54g
- Sugar Content: 7g
Spinach & feta cannelloni Recipe
Spinach & feta cannelloni is a Italian recipe for 4 people, takes only 15 mins; recipe has lasagne, spinach and feta cheese.
Ingredients
- Parmesan - 25g parmesan, grated
- Chopped Tomato - 400g can chopped tomatoes
- Feta Cheese - 200g pack low-fat feta cheese
- Olive - large handful olives, pitted and chopped
- Nutmeg - generous grating nutmeg
- Caper - 1 tbsp caper, rinsed
- Spinach - 1kg frozen spinach, defrosted
- Lasagne - 4 large sheets no-pre-cook lasagne (we used Sainsbury's fresh egg lasagne from a 250g pack)
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.
