Spinach and Feta Cannelloni

Spinach and Feta Cannelloni

2 reviews, 4 star(s). 50% would make again

Ready in 35 minutes

A low fat, high iron dish that makes a great mid-week meal for all the family


4 large sheets no-pre-cook lasagne
1 kg frozen spinach; defrosted
200 pack feta cheese
1 generous grating nutmeg
1 large handful olives; pitted; chopped
1 tbsp capers; rinsed
400 can chopped tomatoes
25 g parmesan; grated

Original recipe makes 4 Servings



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.

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Calories Per Serving: 1600 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Spinach is an excellent source of vitamins A, C and E, folic acid, iron and zinc. Eat it raw in salads or add towards the end of cooking, to give the leaves just enough time to wilt and retain as much goodness as possible. Try the recipe with watercress too.... delicious !!! [I posted this recipe.]
abruzzo 6y ago

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