Spinach & feta cannelloni

Spinach & feta cannelloni

  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
274
protein
22g
carbs
22g
fat
12g
saturates
5g
fibre
8g
sugar
7g
salt
3.54g

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 caper, rinsed
  • 400g can chopped tomatoes
  • 25g parmesan, grated

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, February 2007

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

estpyz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

mccroft's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

crazyfox's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I make this using the canneloni tubes from sainsburys and make my own tomato bolognese sauce. My daughter absolutely loves this and sometimes fills the canneloni tubes with the spinach and feta cheese mix. Its a very tasty ,low fat ,filling dish. What more could you want!

meg_86's picture

really realy nice! i used fresh spinach and also made my own tomato sauce for it too, scrumptious!

becky2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made this lots of times and really like it. I love the spinach and feta filling. I add more capers and olives than the recipe says, and put more cheese on top, but other than that I stick with the original and it's a winner!

bby-princess-tashax's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I tried this recipe for my partner on valentines day, using ricotta cheese instead of feta cheese as my partner does not like feta cheese. we thought it was lovely. My partner absolutely loved the tomato, olive and caper dressing. I was completely impressed!!

notmum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made exactly to recipe, yukky and bland.

Pages

Questions

Tips