Vegetarian Cannelloni with Greens & Papathanasiou Barrel-Aged Feta
Ingredients:
• 350–400 g mixed greens (spinach, chard, wild greens, or a mix), Qnely chopped
• 1 small onion, Qnely chopped
• 2 tbsp olive oil
• 200 g Papathanasiou barrel-aged feta, roughly crumbled<br>• Freshly ground black pepper
• A pinch of nutmeg (optional)
• Fresh dill or fennel fronds, Qnely chopped<br><br>For the tomato sauce:
• 500 ml tomato sauce
• 1 tbsp olive oil
• Salt and freshly ground black pepper
Method:
1. Heat the olive oil in a wide pan and sauté the onion until soft.
2. Add the greens and cook until wilted and their moisture has evaporated. Remove from heat.
3. Once slightly cooled, mix the greens with the Papathanasiou barrel-aged feta, black pepper, nutmeg (if using), and fresh herbs.
4. Carefully Qll the cannelloni with the mixture.
5. Spread a layer of tomato sauce on the bottom of a baking dish and arrange the cannelloni in a single layer.
6. Pour the remaining tomato sauce over the pasta, ensuring the cannelloni are well covered.
7. Bake in a preheated oven at 180°C for 35–40 minutes, until the pasta is tender.
8. Remove from the oven and crumble a little extra Papathanasiou barrel-aged feta on top.
9. Let rest for 5 minutes, then serve with freshly ground black pepper and herbs.
