Cannelloni with Spinach-Ground Meat Filling

Ingredients

• 250 g frozen chopped spinach
• 150 g Mushrooms
• 200 g Feta Cheese
• 80 g pitted black olives
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 500 g mixed ground meat
• 150 ml dry white wine
• 1 Tbsp freshly chopped thyme
• 150 g crème fraîche
• Salt
• ground pepper (from the mill)
• olive oil (for greasing the dish)
• 250 g cannelloni tubes
• 350 ml meat broth
• 125 g grated hard cheese (e.g., Emmental)

Instructions

1. 1.

   Let the spinach thaw. Clean and dice the mushrooms. Drain and dice the feta. Chop the olives finely. Peel and dice the onion and garlic. Heat oil in a hot pot and crumble-brown the ground meat. Add the diced onion, garlic, and mushrooms for a short sauté. Then add the olives and pour in the wine. Simmer about 5 minutes. Remove from heat and fold in the thawed spinach. Let cool slightly and mix in feta, thyme, and 2 tbsp crème fraîche. Season with salt and pepper.

2. 2.

   Preheat oven to 180°C (356°F) fan or conventional. Grease a baking dish with oil. Fill the cannelloni tubes with the meat-spinach mixture and place them in the dish. Spread the remaining meat mixture around the noodles. Whisk together the broth, remaining crème fraîche, and cheese. Season with salt and pepper and pour over the noodles. Bake for about 40 minutes until gratinated.