Spinach & feta cannelloni

Spinach & feta cannelloni

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

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

Comments (35)

crazyfox's picture

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

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

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

Made exactly to recipe, yukky and bland.

smokeybromage's picture

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!

gem090383's picture

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!

karina_ams's picture

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!!

sablenat's picture

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!

danielle's picture

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.

mumoffour's picture

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!

passion's picture

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

annie0176's picture

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.

renomate's picture

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

lily2469's picture

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!


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…