Spinach Feta Cannelloni
The spinach feta cannelloni are just right if you are looking for a balanced oven dish. Because the minced meat and cheese provide proteins, the cannelloni carbohydrates and the olives and butter healthy fats. The spinach also provides us with iron for healthy blood formation.
If you want to make the spinach-feta cannelloni a little easier to prepare, pour a tomato sauce over them instead of the light sauce. For this purpose, season the tomatoes with basil, salt and pepper, place them in the casserole dish and sprinkle with parmesan, feta and olives.
- For the filling
- 400 grams mixed Ground meat
- 1 onion
- 2 garlic
- 250 grams baby Spinach
- 50 grams black Olives
- 1 tablespoon freshly chopped oregano
- 60 grams Feta (diced)
- 1 egg
- freshly ground peppers
- For the sauce
- 2 tablespoons butter
- 2 tablespoons Pastry flour
- 100 milliliters dry white wine
- 200 milliliters Beef broth
- 200 milliliters Whipped cream
- 50 grated Parmesan
- 50 grams black Olives (pitted)
- 50 grams Feta (diced)
- For the pasta
- 12 cannellini beans
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.