Spinach and Mozzarella Cannelloni

Ingredients

• 12 lasagne sheets
• Salt
• 600 g fresh spinach leaves
• 50 g Pine nuts
• 2 cloves garlic
• 1 onion
• 1 tbsp butter
• 100 g double cream cheese
• nutmeg powder
• 3 mozzarella balls (125 g each)

Instructions

1. 1.

   Cook the lasagne sheets in plenty of salted water for about 6 minutes. Drain, rinse with cold water and lay them side by side on a kitchen towel. Wash and trim the spinach. Toast the pine nuts in a dry pan. Peel and chop the garlic. Peel and finely dice the onion.

2. 2.

   Heat the butter in a pot, sauté the garlic and onion until translucent, then add the spinach and stir until it wilts. Tilt the pot slightly to squeeze out excess water and let drain. Stir in the cream cheese and three quarters of the pine nuts, season with salt and nutmeg, and let cool slightly.