Name: Spinach, corn and feta cannelloni
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10
Ingredients: 1 tablespoon oil; 2 onions, chopped; 2 clove garlic, crushed; 500 gram frozen chopped spinach, thawed; 420 gram can sweet corn kernels, drained; 200 gram feta, crumbled; 1/4 cup (20g) grated parmesan; 1/4 cup (25g) dried breadcrumbs; 3 eggs, lightly beaten; 5 fresh lasagne sheets; green salad, to serve

Ingredients

1 tablespoon oil

2 onions, chopped

2 clove garlic, crushed

500 gram frozen chopped spinach, thawed

420 gram can sweet corn kernels, drained

200 gram feta, crumbled

1/4 cup (20g) grated parmesan

1/4 cup (25g) dried breadcrumbs

3 eggs, lightly beaten

5 fresh lasagne sheets

green salad, to serve

Method

1.Heat oil in a frying pan on medium. Sauté onion and garlic for 8-10 minutes, until caramelised. Transfer to a large bowl.

2.Drain spinach, pressing out excess moisture. Add to onion mixture with corn, feta, parmesan and breadcrumbs. Season to taste. Stir through beaten eggs.

3.Cut each lasagne sheet in half widthways. Spoon corn mixture along centre of each sheet. Roll to enclose filling. Bring 5cm water to boil in a large wok or frying pan.

4.Line 2 large bamboo or metal steamer baskets with baking paper. Arrange cannelloni, seam- side down, in prepared baskets in a single layer. Stack baskets, cover and place over simmering water in wok. Reduce heat to medium and steam for 15 minutes. Serve with green salad.

You could use pre-made, dried cannelloni. Try adding 1 teaspoon finely chopped preserved lemon to cannelloni filling
Note

Woman's Weekly Food

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Ingredients

Method

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