Cook your favourite spinach and feta cannelloni for a delicious family meal! Don’t forget to open up a bottle of the white single variety wine Pente Litharia from ‘Oenou Yi – Ktima Vassiliades’ for an immediate meal upgrade!
Ingredients:
- 20-22 cannelloni pancakes
- olive oil
- 500 gr. fresh chopped spinach (or frozen)
- 2 tbsp. chopped dill
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 250 gr. grated feta
- salt and pepper
- 500 ml béchamel
- grated mozzarella for sprinkling (about 1 ½ cup)
For the béchamel:
- 30 ml butter
- 30 ml flour
- 400 ml milk
- salt and pepper
Preparation:
- In a saucepan with some olive oil sauté the spinach until it withers. Remove from the heat and allow to drain in a colander.
- Sauté the onion and garlic and add the spinach back to the pot.
- Add the dill, feta and salt and pepper to the spinach mixture and mix well.
- Fill the cannelloni with the mixture and place them in a buttered oven-safe dish.
- In another pan, melt the butter, add the flour and mix.
- Add the milk little by little and mix well until a uniform and smooth béchamel sauce is formed. Season with salt and pepper to taste.
- Pour the béchamel over the cannelloni, sprinkle with grated mozzarella and place in the oven for 40 minutes or until cooked through.
- Open up a bottle of Pente Litharia by ‘Oenou Yi – Ktima Vassiliades’ and enjoy your comfort food!
