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Spinach & feta cannelloni

Spinach & feta cannelloni

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Rating: 4 out of 5.43 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal274
fat12g
saturates5g
carbs22g
sugars7g
fibre8g
protein22g
salt3.54g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
EAT SPINACH

Spinach is an excellent source of vitamins A, C and E, folic acid, iron and zinc. Eat it raw in salads or add towards the end of cooking, to give the leaves just enough time to wilt and retain as much goodness as possible.

SUPERFOOD WATERCRESS

Watercress is classed as a superfood because it is so high in vitamin C and antioxidants. Keep it in the fridge to add to salads and sandwiches. Its peppery flavour is delicious in mashed potato, too.

Goes well with

Recipe from Good Food magazine, February 2007

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Rating: 4 out of 5.43 ratings

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