Spinach & feta cannelloni

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Good Food

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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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Per serving

274 kcalories, protein 22g, carbohydrate 22g, fat 12 g, saturated fat 5g, fibre 8g, salt 3.54 g

Latest comments and suggestions

• lily2469

  02 December 2007

  lily2469 rated and commented on this recipe

  

  I loved this, but I changed the tomato sauce as the one they suggest doesn't have that much flavour. the recipe is very easy and delicious!

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• Nicola

  18 December 2007

  Nicola rated and commented on this recipe

  

  An excellent dish to have prepared in the freezer for a group of friends. Easy, healthy and tasty.

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• Annie

  20 December 2007

  Annie rated and commented on this recipe

  

  I agree about the tomatoes - mix half the quantity of chopped tinned tomatoes with a good quality tomato based pasta sauce to add more flavour. I have made this a few times and we far prefer it with fresh spinach rather than frozen.

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• passion

  27 January 2008

  passion rated and commented on this recipe

  

  "I agree about using fresh spinach instead of frozen. Fresh basil added with chopped tomatoes and olive oil will add to the flavour.

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• mumoffour

  07 February 2008

  mumoffour rated and commented on this recipe

  

  This was delicious.I also used fresh spinach instead of frozen and changed the tomato sauce-i used chopped shallots,garlic,a mild green chilli,olive oil,a tin of tomatoes and about a quarter of a jar of passata.I added a pinch of sugar to take away the tartness of the tomatoes.Absolutely lovely!

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• Danielle

  14 February 2008

  Danielle rated and commented on this recipe

  

  Delish! I used ricotta instead of feta, which gave it a nice creamy texture. And I used a can of cherry tomatoes, which is tastier by itself, and added some garlic too.

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• sablenat

  28 April 2008

  sablenat rated this recipe

  

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• sablenat

  29 April 2008

  sablenat commented on this recipe

  This is a colourful and healthy dish. Fresh spinach is preferable than frozen one. And I chopped up 2 garlic gloves to intense the favour. Highly recommended!

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• Karina D.

  28 May 2008

  Karina D. rated and commented on this recipe

  

  Yummie and soo healthy!! I made more sauce to cover every piece of pasta. And made it for a dinerparty with friends. Big success I printed this recipe for a colleague; she loved it as well! So, double the rates!!

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• Gemma Russell

  30 June 2008

  Gemma Russell rated and commented on this recipe

  

  I did this for friends last week and we all loved it! I also added a green chilli, shallots, garlic and some passta to the sauce, it gave it a real nice kick. I will definetely make this again!

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• Sarahs

  07 August 2008

  Sarahs commented on this recipe

  I really like this! I use fresh spinach rather than frozen, and have tried it with ricotta instead of feta (but prefer the feta). We usually put chillies and capers and onion in the sauce to add more flavour too, and last time I made it put courgette chunks in the dish (under the sauce)...lovely!

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• sally

  10 November 2008

  sally rated and commented on this recipe

  

  Made exactly to recipe, yukky and bland.

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Ingredients

• 4 large sheets no-pre-cook lasagne (we used Sainsbury's fresh egg lasagne from a 250g pack)
• 1kg frozen spinach , defrosted
• 200g pack low-fat feta cheese
• generous grating nutmeg
• large handful olives , pitted and chopped
• 1 tbsp capers , rinsed
• 400g can chopped tomatoes
• 25g parmesan , grated

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Vegetarian

Ingredients

• 4 large sheets no-pre-cook lasagne (we used Sainsbury's fresh egg lasagne from a 250g pack)
• 1kg frozen spinach , defrosted
• 200g pack low-fat feta cheese
• generous grating nutmeg
• large handful olives , pitted and chopped
• 1 tbsp capers , rinsed
• 400g can chopped tomatoes
• 25g parmesan , grated

Per serving

274 kcalories, protein 22g, carbohydrate 22g, fat 12 g, saturated fat 5g, fibre 8g, salt 3.54 g

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