Spinach-Feta Cannelloni

Ingredients

• 400 g ground beef
• 1 onion
• 2 Garlic cloves
• 250 g young spinach
• Salt
• 120 g feta
• 1 tbsp freshly chopped oregano
• 1 egg
• pepper (ground)
• 12 cannelloni shells
• 2 tbsp butter
• 2 tbsp whole‑grain flour
• 300 ml meat broth
• 200 ml heavy cream
• 50 g Parmesan
• 50 g black olives (pitted)

Instructions

1. 1.

   For the filling, place ground beef in a bowl. Peel and finely dice onion and garlic. Wash and trim spinach. In a pot bring water to boil, salt it, and blanch spinach for 2 minutes. Drain, shock, squeeze out excess liquid, and chop finely. Dice feta.

2. 2.

   Combine with onion, garlic, oregano, 60 g feta, and egg; season with salt and pepper. Stuff the cannelloni shells and layer them in a baking dish.

3. 3.

   For the sauce, whisk butter and flour in a pot until foamy, then stir in broth and simmer for 2–3 minutes. Add cream and reduce to a creamy consistency. Season with salt and pour over the cannelloni. Grate parmesan and sprinkle with olives and remaining feta on top. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 45 minutes until golden brown.