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For the tomato sauce
Place a deep pan over high heat. Add the olive oil, onion, garlic and basil. Sauté.
Add salt and pepper. Add the balsamic vinegar and deglaze pan.
Add the honey, chopped tomatoes, water and nutmeg.
Let the sauce boil for 10 minutes, until most of the liquid has evaporated.
When ready, remove pan from heat and add the fresh basil, pepper and salt.
For the filling
Place a deep pan over high heat. Add the olive oil, onion, minced garlic and sauté.
Add the mint, salt, pepper, spinach and water.
Mix for 10 minutes, until the spinach wilts and loses its moisture.
Remove pan from heat and add the fresh mint, feta, lemon zest, lemon juice, pepper and salt. Break up the feta into small pieces and mix.
Preheat oven to 180* C (350* F) Fan.
In a baking pan, add 2 tablespoons olive oil and half of the tomato sauce. Spread to coat the bottom of the baking pan.
Fill the cannelloni with the filling and place in baking pan.
Spread the remaining tomato sauce over them. Add the grated feta and thyme.
Cover with parchment paper and aluminum foil. Bake for ½ an hour, remove parchment and foil and bake for another 15 minutes, until golden.
Serve with rocket leaves, freshly ground pepper and olive oil.