Cannelloni with Spinach and Béchamel

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

For the Béchamel

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

For the Baking Pan

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

Prepare the Baking Pan First:

1. 1. In a bowl, combine the water, stock, and tomato paste.
2. 2. Stir until the ingredients are well combined.
3. 3. Pour the mixture into the base of a 23x31cm baking pan.

For the Filling:

1. 1. In a frying pan, add the olive oil and let it heat up. Add the 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.
2. 2. Place the spinach mixture in a colander, stir, season with salt and pepper, and let it drain and cool down. Crumble the feta and halloumi into it. Mix well. Close one end of the cannelloni tube and fill it with the mixture.
3. 3. You can fill them by hand or use a piping bag. Place the 22 cannelloni tubes in the baking pan.

Make the Béchamel:

1. 1. Pour the sunflower oil into a pan, and when hot, add the flour. Whisk with a whisk until the flour is lightly browned. Pour in the milk and whisk continuously. 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.
2. 2. Spread the béchamel over the cannelloni and sprinkle with the remaining halloumi cheese.