Thursday, 12 July 2012

Thrifty Spinach & Feta Cannelloni

Big bags of fresh spinach are always in the reduced section of our local supermarket (we're talking 15p for a huge bag). Spinach turns quite quickly and is no good to eat raw in salad once it's beginning to go a bit 'funny', but it's still great to cook with and as it reduces down so much, you can use the whole bag up at once, forming the basis of a main meal. Even better than that, spinach is super good for you, full of vitamins A and C and lots of antioxidants. 

Today, to start off my new 'Value Taste Test' (more to follow) I cooked a low-fat and thrifty spinach and feta cannelloni, using Everyday Value lasagne sheets (39p for 250g), a bag of reduced spinach (15p for 260g), half of a block of Everyday Value (noticing a theme here?) 'greek style salad cheese' (75p for 200g) and half a tin of Everyday Value chopped tomatoes.

Spinach and Feta Cannelloni
100g Everyday Value 'Greek style' salad cheese (feta, to you and I)
1 bag spinach, cooked and drained
125g lasagne sheets (half of an Everyday Value box)
200g Everyday Value chopped tomatoes
2 tbsp tomato puree
25g parmesan, grated
Salt, pepper and nutmeg to season

1. Place lasagne sheets in a large bowl and cover with boiling water. Add a drop of olive oil to prevent sticking and separate sheets gently with a knife. Leave to soak, meanwhile, pre-heat the oven to 200℃/400℉/Gas Mark 6.

2. Mix the drained spinach with the feta, season with salt, pepper and grated nutmeg.

3. Drain the lasagne sheets and spread out across the base of an ovenproof dish and, using a tablespoon, spread a dollop of the spinach and feta mix onto each lasagne sheet.

4. Carefully roll the lasagne sheets up and line up in the tray.

5. Mix the tinned tomatoes, tomato puree, salt and pepper in a bowl and spread over the top of the lasagne sheets. Sprinkle with the grated parmesan.

6. Bake in the centre of the oven for 20 minutes and serve with fresh salad.

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