Feta And Spinach Cannelloni Recipes

SPINACH AND FETA CANNELLONI

Steps:

• Preheat oven to 180°C. Boil cannelloni tubes in a pot for 5 minutes, then drain and rinse under cold water. In a bowl mix the spinach with feta cheese and season with salt, pepper and a little squeeze of lemon. Spoon 4 tbsp of the filling into the tubes and place onto oiled baking tray Mix the passata, garlic, chopped capers and mixed herbs together and spread over the cannelloni. Bake for 20 minutes. Just before they are ready, sprinkle the grated cheddar on top and place back into the oven for a few more minutes till the cheese is melted. Serve with a bowl of mixed salad leaves & enjoy. - Unislim

SPINACH RICOTTA CANNELLONI

Steps:

• Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper.
• Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth (I do this for guests!).
• Stir through basil or dried herbs. Set aside.
• Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
• Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
• Preheat oven to 180C/350F.
• Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
• Spread a bit of Sauce on the base.
• Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!).
• Pipe the filling into the tubes. Place in baking dish.
• Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
• Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
• Serve, garnished with extra basil if desired.

SPINACH & FETA CANNELLONI

Steps:

• 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.
• 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.

SPINACH FETA CANNELLONI

Steps:

• For the filling, place the mixed ground meat in a bowl. Peel the onion and garlic and chop finely. Rinse and trim the spinach and blanch in salted water. Rinse in cold water, drain well and chop finely. Mix together the onion, garlic, oregano, feta cheese, egg and meat and season with salt and pepper. Fill the cannelloni and place in a baking dish in layers.
• Preheat a convection oven to 180°C (approximately 350°F).
• For the sauce, heat the butter and flour in a saucepan until foamy. Stir in the wine and broth and simmer for 2-3 minutes. Add the cream and simmer. Season with salt and pour over the cannelloni. Sprinkle with Parmesan, olives, and feta cheese and bake until golden brown, about 45 minutes. Serve on warmed plates garnished as desired.

SPINACH AND FETA CANNELLONI

Steps:

• Oven temperature: 180°C1. Melt the butter in a saucepan and sautéthe spring onion until soft and transparent.Add the cake flour and stir until thoroughlymixed. Add the milk and stir with a wirewhisk. Stir until smooth and the saucehas thickened and reached boiling point.Remove from the heat.2. Ensure that all the moisture has beenremoved from the spinach by pressing itdry with your hands. Add the spinach to thesauce and season to taste.3. Add the feta, Cheddar, eggs and nutmeg.4. Fill the cannelloni tubes with the spinachmixture and arrange them next to eachother in a greased ovenproof dish.5. Pour the tomato sauce over thecannelloni so that it is completely covered.Bake the cannelloni in a preheated ovenuntil heated through.

SPINACH & RICOTTA CANNELLONI

Steps:

• First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
• Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
• Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.