Spanish cuisine · Dough, Pasta & Rice

Cannelloni with Spinach and Pine Nuts

Cannelloni filled with spinach, raisins and toasted pine nuts, baked golden under béchamel and cheese.

Ingredients · for 4 servings

• 16 cannelloni tubes
• 1 kg spinach (fresh or frozen)
• 2 tbsp pine nuts
• 50 g raisins
• 1 onion
• 80 g butter
• 80 g flour
• 1 l whole milk
• 1 pinch nutmeg
• 100 g grated cheese
• 3 tbsp olive oil
• salt, pepper

Instructions

1. Soak the raisins in warm water for 15 min, toast the pine nuts in a dry pan for 2–3 min until golden and set aside; wash the spinach and roughly chop it.
2. Finely dice the onion, sauté in 3 tbsp olive oil for 6 min until translucent, add the spinach in batches and let it wilt for 5 min, then squeeze it out very well in a sieve.
3. Mix the squeezed-out spinach with the drained raisins, the pine nuts, salt and pepper, and let cool.
4. For the béchamel, melt the butter, stir in the flour, sauté for 2 min, gradually whisk in the milk, and simmer the sauce over low heat for 10 min until it coats the back of a spoon; season with nutmeg, salt and pepper.
5. Pour a third of the béchamel into a baking dish, fill the cannelloni with the spinach mixture, lay them side by side, cover completely with the remaining sauce, and sprinkle with the grated cheese.
6. Bake at 190°C top/bottom heat for 30–35 min until the surface is mottled golden brown and the sauce bubbles at the edge, then let rest for 5 min and serve.