Feta And Spinach Cannelloni Food

SPINACH CANNELLONI

Steps:

• In a large bowl, mix together feta cheese with spinach. Mash them with a fork.
• Start stuffing the cannelloni using a small fork or teaspoon. Stuff them until they're full.
• Spray an oven tray with some olive oil.
• Place the cannelloni in the oven tray.
• In another bowl, add tomato sauce, peeled & chopped tomatoes, oregano, salt, pepper, and basil. Mix well and pour over the cannelloni in the tray. Spread evenly.
• Add some water in the tray; not much, just a little, about 1/4 cup.
• Cover with aluminum foil and place in the oven at 160-180 degrees Celsius.
• Cook for about half an hour then serve!

SPINACH AND FETA CANNELLONI

Steps:

• Oven temperature: 180°C1. Melt the butter in a saucepan and sautéthe spring onion until soft and transparent.Add the cake flour and stir until thoroughlymixed. Add the milk and stir with a wirewhisk. Stir until smooth and the saucehas thickened and reached boiling point.Remove from the heat.2. Ensure that all the moisture has beenremoved from the spinach by pressing itdry with your hands. Add the spinach to thesauce and season to taste.3. Add the feta, Cheddar, eggs and nutmeg.4. Fill the cannelloni tubes with the spinachmixture and arrange them next to eachother in a greased ovenproof dish.5. Pour the tomato sauce over thecannelloni so that it is completely covered.Bake the cannelloni in a preheated ovenuntil heated through.

SPINACH FILLING FOR CANNELLONI, RAVIOLI AND TORTELLINI

Steps:

• Melt the butter in a saucepan and saute the onion and garlic until golden; steam spinach until well wilted; remove from heat, cool enough to handle, and squeeze dry.
• Combine onion mixture and spinach; stir in cheeses and beat in seasonings, eggs and parsley; refrigerate until ready to stuff pasta.