Spinach & feta cannelloni

Spinach & feta cannelloni

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(31 ratings)

Prep: 20 mins Cook: 15 mins


Serves 4
A low fat, high iron dish that makes a great mid-week meal for all the family

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal274
  • fat12g
  • saturates5g
  • carbs22g
  • sugars7g
  • fibre8g
  • protein22g
  • salt3.54g
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  • 4 large sheets no-pre-cook lasagne (we used Sainsbury's fresh egg lasagne from a 250g pack)
  • 1kg frozen spinach, defrosted



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 200g pack low-fat feta cheese
  • generous grating nutmeg
  • large handful olives, pitted and chopped
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 1 tbsp caper, rinsed



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 400g can chopped tomatoes
  • 25g Parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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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Comments (35)

Tansyt's picture

I liked this - but surely there's something wrong with the quantities in the recipe: a kilo of spinach to fill just 4 sheets of lasagne (?) I used just 500 g of spinach and soaked 6 sheets of lasagne - but there was still far to much filling and I ended up soaking another 3 sheets of lasagne to use it up.

lucuka's picture

Yum! This is was soo delicious! I used canelloni tubes and I had to bake it a bit more than 20 minutes. Approximately 30min + 5 mins without the foil. Since this was my first canelloni, I was very happy with the result.

little_lady's picture

I've found this can easily go wrong, as the first time the pasta didn't cook well and the dish was too dry (not enough sauce). However, following this I now use cannelloni tubes, which are much easier to fill and no messing to roll. Only using a tin of chopped tomato was not enough, so I put a tub of passatta over the pasta too and it cooked and tasted much better.

nazreen177's picture

i have made this three times now and have some suggestions

i used the cannelloni tubes from the supermarket.
i used fresh spinach and one onion
mix one egg with the spinach, feta , garlic and onions when scooping into the tubes
the egg helps bind the mixture and adds to taste
chilli flakes are great as is dried herbs, i added harissa paste to the mixture to give it a kick. was delicious. only 1 tsp of harissa as it is strong. enjoy

ellendenise91's picture

This just wasn't nice.
The feta was far too strong and didn't compliment the spinach at all.
I also found it impossible to roll the lasagne after it had soaked, 5 mins was clearly not long enough.
I would stick to a traditional spinach and ricotta recipe.

aliceeats's picture

First time making cannelloni, and was happy with this simple recipe. I used actual cannelloni tubes though, and did a whole 250g pack for four people (20 tubes). Also used fresh spinach and added one diced onion and some garlic to the spinach and feta filling. Maybe because I stuffed the tubes, but with that and all the chopping prep time was more like an hour and baking was 40 minutes (half the time covered in foil then removed for remainder). Worth it in the end though, really tasty and filling.

john_mcardle's picture

Really disappointed. May as we'll just have eaten a bag of spinach with a bit of dry pasta on the outside!

tastychop's picture

This is absolutely delicious. I substituted sundried tomatoes and basil for olives and capers as not so keen on them. A tip- when soaking lasagne sheets in boiling water add a few drops of oil to stop the sheets sticking together. We ate this with salad and ciabatta. It will now be a family staple!

louandboo's picture

Made this for 6. Was delish and can't wait to make again. Used fresh spinach, twice as many olives and added basil. Served with leaves and crusty bread.

llawson's picture

My husband and daughter are vegetarian and my daughter is allergic to tomatoes so I used an Alfredo sauce instead. The timing at 20 minutes was not enough to ensure the pasta was fully cooked, but otherwise my picky eaters voted this an 8/10. That is a definite repeater in this hard-to-please crowd.

Nancy54321's picture

Loved this dish really easy to make . Added some cherry tomatoes copped in half and garlic. Also added half a jar of passata sauce to add extra flavour and to make more sauce. Also added two pinches of chilli flakes. This is really filling and just great on it's own with some garlic bread. I made three servings and cooked them all separately. Would of been great to freeze if any left over. But between the three off us we ate it all. Much better then store bought. Will always make from fresh now. Even my meat loving husband thought it was great.

abudhabikatie's picture

Delicious. My hubbie liked it too. Used Mountain Bread instead of lasagna to make a bit lower carb. Put a bit of garlic in my tomato sauce too, but otherwise followed the recipe. Will definitely make again.

try-it-twice's picture

Good recipe, simple and tasty. Highly praised by all.

estpyz's picture

great recipe!! Only I made more sauce to cover all the pasta. Im defiantly going to try some of the additions people have mentioned.

vareyjon's picture

I used dairylea cheese instead of feta and my wife hated it !! So I have decided never to cook for her again the ungrateful bag.

hehesquirrel's picture

This is delicious! I made my own tomato sauce as well. It was great!

lesley_whalley's picture

Totally delicious as per recipe, but takes forever to cook - no where near hot in the 20 mins given - nearer an hour! Used a fan oven at 200C, anyone else had this problem?

susannekaluza's picture

Loved it! Followed the advice here and spiced up the tomatosauce. To simplify I used shop bought, added some garlic, fresh basil, the olives and capers. Dinner was a huge hit both with the 2 year old and my husband (who previously has hated capers, but thought this dish was the best pasta dish he'd ever eaten!).

lkacera's picture

i like it. i used both fresh and frozen spinach and they taste sooo good. easy to make.

mccroft's picture

This is so lush. I've made it twice now. Using riccota cheese and fresh spinach. My husband hates olives but even he enjoys it. My young children love olives so happily eat it and really like capers now.


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Tips (1)

jeanniepie1's picture

cannelloni made with pasta sheets/ different fillings