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Cannelloni with spinach and feta cheese filling

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Ingredients for 4 servings:

  • 750 g leaf spinach (frozen)
  • 2 cloves garlic
  • 250 g sheep’s cheese
  • 2 tbsp oil (olive oil)
  • 1 onion(s)
  • 1 can of tomatoes (850ml)
  • 12 cannelloni
  • Herbs of Provence
  • salt and pepper
  • 2 bay leaves

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Defrost the spinach. Peel and chop the garlic. Cut the feta cheese into small pieces. Sauté the garlic and spinach in 1 tablespoon of oil. Season with salt and pepper. Fold in all but a few pieces of the cheese. Let cool. In the meantime, chop the onion. Heat the remaining oil and sauté the onion. Deglaze with the tomatoes and their juice. Lightly crush the tomatoes. Season with salt, bay leaves, and herbs. Simmer over high heat for about 10 minutes. Stuff the spinach into the cannelloni and place in a dish. Pour the sauce over the spinach. Sprinkle with the remaining cheese. Bake in a preheated oven at 200°C for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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