Spinach & Feta Cannelloni

I have come to realise recently that I have been baking, and therefore eating, too many biscuits, cakes & puds! My waistline appears to be suffering. So sadly this means a temporary end to indulgence & a melancholy entrance into calorie counting. Fear not though, for I think I may have found a dieting gem! Alas it’s not from my cooking books but another from one of my fave sites, BBC Good Food. But for 339 calories a portion, I ain’t complaining!!

I adapted the recipe: Spinach & Feta Cannelloni, here is what you will need to serve 2 people:

  • 3 Sheets, Fresh Lasagne (I used Sainsburys)
  • 500g Spinach (Fresh or Frozen)
  • 100g Feta Cheese, crumbled
  • 1/2 tsp Nutmeg
  • 1/2 tbsp Capers, rinsed
  • 1tsp Basil, dried
  • 200g (1/2 tin) Tinned Tomatoes
  • 10g Parmesan, grated or chopped
  • Salt & Pepper

Preheat your oven to 200°C.

First, if you are using frozen spinach, it needs defrosting. Put the 500g into a saucepan with 2 tbsp water and boil over a low heat until completely thawed out. (Or follow packet instructions.)

Next, prepare the lasagne sheets. I got mine from Sainsburys. Cover the 3 sheets in boiling water for 5 minutes then drain and keep to one side until needed. (Or follow packet instructions.)

Once the spinach is defrosted, strain as much of the water out of it as possible. I found it easier to use a sieve for this job.

Put the spinach in a bowl along with the crumbled feta cheese, the nutmeg & a generous helping of salt & pepper.

Next, put the tomatoes, rinsed capers, basil and some salt & pepper in a bowl and mix. The original recipe called for a handful of olives but I don’t care much for them so put some dried basil in it’s place.

Now you have all your components sorted it’s time to start building. Cut a sheet of lasagne in half and lay 2 tbsp worth of spinach mixture along the middle.

Carefully roll it up and repeat until you have 6. Place them in a lightly oiled dish. (I used a low calorie oil spray to save some calories!) Then top with the tomato sauce & sprinkle on that parmesan.

Cover with foil and pop in the oven for about 20 minutes. Serve with a slice of garlic bread (or two!)

And there you have it, a super healthy meal for 2. Not only is it more tasty than I anticipated, it’s so easy to make! I can’t believe it only has 339 calories in it either.  (Add 95 for each garlic bread slice you decide to add to it though lol!)

The main thing I find when counting calories is it’s hard to find a meal that’s both filling & satisfying. Safe to say, I think this one fits the bill.  The beauty of this recipe is how much you could play around with it. For example, my other half said he would like to try and make the filling with veggie mince (to keep the calories down) and feta which I think sounds lovely!

Must admit though, it was the first time I’ve tried capers and I can’t say I’ve taken to them very well! They may be going to the back of the cupboard haha.

Hope you enjoyed this weeks post folks!

Until next time.

Miss KitchenMason

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5 comments on “Spinach & Feta Cannelloni

  1. Mum says:

    I could just eat that now!!
    It really lookd YUMMY :-D
    xx

  2. Hi there! I really enjoy your recipes and your pictures they have that cozy home feeling!! I’ve yet to make your chocolate fluff fudge though ha-ha i shall make that for a very special date.

    I nominated you for The Versatile Blogger Award!!
    Check it out http://www.magnolia75thebakinglounge.com/2012/04/awards-and-nominees.html

  3. […] month I made a healthy, low calorie Spinach & Feta Cannelloni. If you recall, the Mr said he would like to try a version with veggie mince. I gave it a go this […]

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