Spinach Pie Cannelloni
A perfect recipe for Spinach Pie Cannelloni for those who love spinach pie but find dealing with dough a nightmare.
Well, there’s an alternative: the filling of the spinach pie becomes the filling for cannelloni.
This is a recipe that my wife and my children love, and I make it whenever I can. Any leftovers are portioned and frozen, so we always have a serving of Spinach Pie Cannelloni ready!
Ingredients
1 large onion, chopped
2 large leeks, chopped
½ kg frozen spinach (leaves)
1 bunch of dill
1 egg and 1 egg yolk
500-700 grams of feta cheese
Salt and pepper
Olive Oil for sautéing
1 pack of cannelloni
½ liter full-fat fresh milk
Instructions
- In a large pot, add the chopped onion and leeks with a little oil and sauté over medium heat.
- Once softened and translucent, add the spinach and then the dill.
- Cook on low heat until the moisture is absorbed, then remove from heat. After it cools slightly, mix in the crumbled feta, the egg, the egg yolk, salt (adjusting based on the feta’s saltiness), and pepper.
- Allow the filling to cool and then stuff the cannelloni with it, placing them in a baking pan that fits them snugly. If there’s any leftover filling, spread it around the sides of the pan.
- Pour the milk over the filled cannelloni, cover tightly with aluminum foil, and bake in a preheated oven at 180 degrees Celsius for 30 minutes. Then uncover and bake for another 30 minutes until golden brown.
That’s it! Enjoy your meal and good luck!
Tip: You can use the same recipe with lasagna sheets.
