Spinach & Feta Cannelloni

Feelgood pasta, good source of iron and low fat - by Barbara Northwood

Spinach & Feta Cannelloni

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This spinach & feta cannelloni recipe is perfect for those winter weekday evenings, when a quick and nutritious meal is required.

Ingredients

4 large sheets no-pre-cook lasagne

1kg/2lb 4oz frozen spinach, defrosted

200g pack low-fat feta

generous grating nutmeg

large handful olives, pitted and chopped

1 tbsp capers, rinsed

400g can chopped tomatoes

25g/1oz parmesan, grated

Method

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.

PER SERVING

274 kcalories, protein 22g, carbohydrate 22g, fat 12g, saturated fat 5g, fibre 8g, sugar 7g, salt 3.54g

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.