Quick Spinach & Feta Bake

Step 1: Preheat the Oven

• Action: Preheat your oven to 200°C (fan 180°C/gas mark 6). This ensures your oven is ready for even cooking.

Step 2: Prepare the Lasagne Sheets

• Action: Place 4 large sheets of no-pre-cook lasagne in a large mixing bowl.
• Boiling Water: Carefully pour enough boiling water over the sheets to fully submerge them.
• Timing: Allow the lasagne sheets to soak for 5 minutes. If you’re using a different brand, follow the package instructions for the best results.

Step 3: Prepare the Spinach Filling

• Drain Spinach: While the lasagne sheets are soaking, take 1 kg of defrosted frozen spinach and place it in a colander.
• Squeeze Water: Press down firmly to remove as much excess water as possible. This prevents the filling from being too watery.
• Mix Ingredients: In a large mixing bowl, combine the drained spinach with 200 g of low-fat feta cheese.
• Season: Add a generous grating of nutmeg and season with salt and pepper to taste. Mix thoroughly until well combined.

Step 4: Drain and Cut Lasagne Sheets

• Drain: After soaking, carefully drain the lasagne sheets and lay them flat on a clean kitchen towel to remove excess water.
• Cut Sheets: Using a sharp knife or kitchen scissors, cut each sheet in half vertically, giving you two long strips from each sheet.

Step 5: Fill the Lasagne Sheets

• Spoon Filling: Take a spoonful of the spinach and feta mixture and place it along the center of each lasagne strip (about 4 tablespoons per strip).
• Roll Up: Gently roll the lasagne strips from one end to the other, enclosing the filling completely. Ensure the seam side is facing down to prevent the filling from spilling out.
• Placement: Place the filled cannelloni seam-side down in a lightly oiled baking dish, ensuring they are arranged closely but not overlapping.

Step 6: Prepare the Sauce

• Mix Sauce Ingredients: In a mixing bowl, combine a large handful of pitted and chopped olives, 1 tablespoon of rinsed capers, and 1 can (400 g) of chopped tomatoes.
• Season: Add salt and pepper to taste and mix well to combine all the ingredients evenly.

Step 7: Assemble and Bake

• Sauce Layer: Spoon the olive and tomato mixture evenly over the filled cannelloni in the baking dish, ensuring they are well covered.
• Cheese Topping: Evenly sprinkle 25 g of grated Parmesan cheese over the top of the sauce for a delicious crust.
• Cover: Cover the baking dish tightly with aluminum foil to keep moisture in while baking.

Step 8: Bake

• Bake Time: Place the covered baking dish in the preheated oven and bake for 20 minutes. This allows the cannelloni to cook through and the flavors to meld together.
• Remove Foil: After 20 minutes, carefully remove the foil and bake for an additional 5-10 minutes to allow the top to become golden and bubbly.

Tip

Eat Spinach: Spinach is packed with essential nutrients like vitamins A, C, and E, folic acid, iron, and zinc. To retain its goodness, eat it raw in salads or add it at the end of cooking, giving it just enough time to wilt.

Superfood Watercress: Watercress is celebrated as a superfood due to its high vitamin C and antioxidant content. Keep it fresh in the fridge to add to salads and sandwiches, and enjoy its peppery flavor in mashed potatoes.