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  • Spinach

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    4 egg lasagne sheets, 1kg spinach, 200g feta cheese, nutmeg, olives, capers, 400g chopped tomatoes, and 25g parmesan cheese are ingredients for spinach and feta cannelloni. The method is to soak the lasagne sheets, squeeze water from defrosted spinach and mix with feta and nutmeg for filling. Cut the pasta in half, fill with spinach mixture, and roll up. Place in a baking dish, cover with olive, caper and tomato sauce, then bake covered for 20 minutes.

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    4 egg lasagne sheets, 1kg spinach, 200g feta cheese, nutmeg, olives, capers, 400g chopped tomatoes, and 25g parmesan cheese are ingredients for spinach and feta cannelloni. The method is to soak the lasagne sheets, squeeze water from defrosted spinach and mix with feta and nutmeg for filling. Cut the pasta in half, fill with spinach mixture, and roll up. Place in a baking dish, cover with olive, caper and tomato sauce, then bake covered for 20 minutes.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    4 views1 page

    Spinach

    Uploaded by

    Takeas
    4 egg lasagne sheets, 1kg spinach, 200g feta cheese, nutmeg, olives, capers, 400g chopped tomatoes, and 25g parmesan cheese are ingredients for spinach and feta cannelloni. The method is to soak the lasagne sheets, squeeze water from defrosted spinach and mix with feta and nutmeg for filling. Cut the pasta in half, fill with spinach mixture, and roll up. Place in a baking dish, cover with olive, caper and tomato sauce, then bake covered for 20 minutes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    4 x egg lasagne, fresh, sheets

    1kg spinach, frozen, defrosted


    200g feta cheese, low-fat
    nutmeg, generous grating
    olives, black, handful, pitted and chopped
    1tbsp capers
    1 x chopped tomatoes, 400g can
    25g parmesan cheese, grated
    Spinach-&-feta-cannelloni
    Ingredients
    Method
    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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