Spinach & Feta Canelloni
Ingredients:
- Tomato Sauce:
- 1Onion, coarsely chopped
- 1 cloveGarlic, coarsely chopped
- 60 mlOlive Oil
- 6 gSalt
- 3 gPepper
- 60 mlBalsamic Vinegar
- 40 gHoney
- 400 mlItalian Tomatoes
- 250 mlWater
- 1/8Nutmeg, grated
- 20 gBasil, finely chopped
- Filling:
- 1Onion, finely chopped
- 1 cloveGarlic, crushed
- 30 mlOlive Oil
- 1 KgSpinach
- 60 mlWater
- 400 gFeta cheese
- 1Lemon Zest
- 1/2Lemon Juice
- 20 gMint, finely chopped
- 6 gSalt
- 3 gPepper
- Assembly:
- 1 packageCannelloni Pasta
- 400 gFeta Cheese
- 2 gThyme, ground
- 30 mlOlive Oil
Method:
- Tomato Sauce:
- Place a sauce pan over medium high heat. Add the Oil, Onion, lightly season with Salt, and Pepper, sauté for 5 minutes. Add Garlic, sauté 30 seconds. Add Salt and Pepper. Add the Vinegar to deglaze pan.
- Add the Honey, Tomatoes, Water and Nutmeg. Bring Sauce to a simmer, simmer covered for 40 minutes. Remove cover, simmer Sauce for 10 minutes, until most of the liquid has evaporated.
- When ready, remove pan from heat and add the Basil.
- Filling:
- Place a deep pan over high heat. Add the olive oil, onion, minced garlic and sauté.
- Add the mint, salt, pepper, spinach and water.
- Mix for 10 minutes, until the spinach wilts and loses its moisture.
- Remove pan from heat and add the fresh mint, feta, lemon zest, lemon juice, pepper and salt. Break up the feta into small pieces and mix.
- Assembly:
- Preheat oven to 180 ℃ / 350 ℉.
- In a baking pan, add Oil, and half of the tomato sauce. Spread to coat the bottom of the baking pan.
- Fill the Cannelloni with the filling and place in baking pan.
- Spread the remaining Sauce over them. Add the Feta and Thyme.
- Cover with parchment paper and aluminum foil. Bake for ½ an hour, remove parchment and foil and bake for another 15 minutes, until golden.
- Serve