This one is an “all time favorite” dish! I could not postpone this post any longer
1 package (500 grams) Cannelloni
1/3 cup Olive oil
1 kg spinach (cut in big pieces)
4 leeks, thinly sliced (just the white tender part)
4 spring onions, thinly sliced (including the green leaves)
2 onions, chopped
1/2 bunch dill, finely chopped
500 ml fresh milk
250 ml cream fresh
400 grams feta cheese
300 grams gruyere
3 fresh tomatoes, grated
freshly ground pepper
Wash the vegetables and cut them according to the recipe’s instructions. In a wide, shallow saucepan saute in olive oil a chopped onion, the spring onions and the leeks over medium heat for 5-6, until they become translucent. Add the chopped spinach and wilt for 2-3. Pour the milk and cream fresh and let the mixture boil for 8-10 minutes over medium heat. Pour the crumbled feta in the mixture while it boils. Grate plenty of pepper, add the dill and add the appropriate salt. In a saucepan, saute one chopped onion, add the tomatoes, salt and pepper. When it reaches to boiling point reduce heat and leave for 7′-8 ‘to combine. Salt depends on both the personal criterion and how salty the feta cheese is.
Stuff the cannelloni with the spinach mixture using a teaspoon.
In a greased fireproof dish lay a layer of tomato sauce. Array over the cannelloni. Finish with with tomato sauce, sprinkle the gruyere cheese and drizzle with little olive oil to avoid burning. Bake in preheated oven at 180°C for 40 minutes. Allow to cool for 10 minutes before serving.