Spinach cannelloni topped with feta cheese

Ingredients for 2 servings:

• 1 pack of leaf spinach, frozen
• 2 cloves garlic
• 400 ml whipped cream
• 150 g cream cheese
• 1 pack of feta cheese
• 8 cannelloni
• ½ tsp tomato paste
• 1 shot of white wine
• 1 tsp chicken broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cook the spinach in a pot until soft, then mix with 75g of cream cheese, a pinch of salt, and pepper. Stuff the spinach into the cannelloni and place it in the casserole dish. I always place the cannelloni upright for this. In a second pot, add the remaining cream cheese, the heavy cream, the crushed garlic cloves, 1 teaspoon of instant broth, half a teaspoon of tomato paste, and a dash of white wine. Mix the contents thoroughly and bring to a boil. After 5 minutes of cooking, pour the sauce over the cannelloni. The cannelloni must be completely covered with the sauce. Crumble the feta or Balkan cheese by hand and sprinkle evenly over the casserole dish. Place the casserole dish in the oven at 200°C (400°F) for 40 minutes.