Spinach & feta cannelloni

Spinach & feta cannelloni

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(33 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



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

  • 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, questions and tips

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10th Jan, 2013
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.
23rd Sep, 2012
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.
20th Jun, 2012
Good recipe, simple and tasty. Highly praised by all.
24th Sep, 2011
great recipe!! Only I made more sauce to cover all the pasta. Im defiantly going to try some of the additions people have mentioned.
9th Oct, 2010
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.
25th Sep, 2010
This is delicious! I made my own tomato sauce as well. It was great!
25th Jul, 2010
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?
25th Nov, 2009
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!).
10th Jul, 2009
i like it. i used both fresh and frozen spinach and they taste sooo good. easy to make.
7th Jul, 2009
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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