Name: Spinach & feta cannelloni
Total time: 35 min
Yield: 4
Cuisine: Italian
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

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Spinach & feta cannelloni

Spinach & feta cannelloni

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 3.8 out of 5.58 ratingsRate

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

Easily doubled

Easily halved

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal274
fat12g
saturates5g
carbs22g
sugars7g
fibre8g
protein22g
salt3.54g

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.

Recipe from Good Food magazine, February 2007

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A star rating of 3.8 out of 5.58 ratings

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