Spinach & feta cannelloni

Spinach & feta cannelloni

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(31 ratings)

Prep: 20 mins Cook: 15 mins

Easy

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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Ingredients

  • 4 large sheets no-pre-cook lasagne (we used Sainsbury's fresh egg lasagne from a 250g pack)
  • 1kg frozen spinach, defrosted
    Spinach

    Spinach

    spin-atch

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

  • 200g pack low-fat feta cheese
  • generous grating nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • large handful olives, pitted and chopped
    Bowl of olives

    Olive

    ol-liv

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

  • 1 tbsp caper, rinsed
    Capers

    Capers

    kay-per

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

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

    Parmesan

    parm-ee-zan

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

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.

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Comments, questions and tips

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Tansyt
18th Nov, 2016
3.8
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
1st Oct, 2016
5.05
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
6th Mar, 2016
3.8
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
22nd Sep, 2015
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
13th Apr, 2015
0.05
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
31st May, 2014
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
12th Mar, 2014
Really disappointed. May as we'll just have eaten a bag of spinach with a bit of dry pasta on the outside!
tastychop
28th Aug, 2013
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
24th Apr, 2013
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
7th Feb, 2013
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.

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jeanniepie1
3rd Sep, 2014
cannelloni made with pasta sheets/ different fillings