CANNELLONI WITH SPINACH AND BÉCHAMEL

• • 1 package (250g) cannelloni
• • ¼ cup (60ml) olive oil
• • 1 cup (100g) finely chopped dry onion
• • 1 cup (100g) finely chopped spring onions
• • 5 bunches (14 cups / 700g) coarsely chopped spinach
• • 1 teaspoon cooking salt
• • ½ teaspoon black pepper
• • 1 package (200g) feta cheese
• • 1 cup (200g) unsalted anari cheese (Cypriot fresh cheese)

For the Béchamel

• • 3 tablespoons (30ml) sunflower oil
• • 2 tablespoons (30g) flour
• • 3 cups (750ml) milk
• • 2 eggs (M size)
• • 1 cup (100g) halloumi, grated on the fine side of the grater

For the Baking Pan

• • 1/3 cup (85ml) hot water
• • 1 teaspoon (8g) vegetable stock powder
• • 1 well-filled tablespoon (30g) tomato paste

Prepare the Baking Pan First:

1. 1. In a bowl, combine the water, stock powder, and tomato paste. Stir until the ingredients are well combined and pour the mixture into the base of a 23x31cm baking dish.

For the Filling:

1. 1. Pour the olive oil into a pan and let it heat up. Add the dry onions and spring onions and sauté for 2-3 minutes. Stir and add the spinach. Cover the pan and let it sit for 2 minutes. Stir, cover again, and sauté for another 2 minutes until the spinach wilts. Place it in a sieve, stir, season with salt and pepper, and let it drain and cool. Crumble the feta and anari cheese into the mixture. Mix well. Seal one end of the cannelloni tubes and fill them with the mixture. You can do this by hand or use a piping bag. Arrange the 22 cannelloni tubes in the baking dish.

Make the Béchamel:

1. 1. Pour the sunflower oil into a pan, and when hot, add the flour. Whisk continuously with a whisk until the flour is lightly browned. Pour in the milk and whisk. Add the eggs one by one, whisking quickly. Add 2/3 cup of the grated cheese and stir for 2-3 minutes or until the béchamel thickens. Spread it over the cannelloni and sprinkle with the remaining halloumi. Bake in a preheated oven at 180°C on fan mode for 40-45 minutes, or until the surface is golden brown.