Spinach and Cheese Canelloni - Gluten Free Style

This deliciously rich and cheesy recipe came about because we couldn't have spinach and cheese pie anymore and gluten free canelloni shells weren't readily available. When they did become available they were really expensive, so thank goodness for the super versatile rice paper wrappers!

 

Ingredients - for the rolls
Up to 20 rice paper wrappers (spring roll wrappers)
1 pack frozen spinach
6 shallots
250g feta cheese (I use Danish)
1/2 cup grated parmesan
1/2 cup grated cheddar

 

Ingredients - for the sauce
1 bottle passata
1 medium onion finely diced
1 clove garlic, finely sliced/crushed
mixed herbs to taste - about 2 tsp
1 tbs balsamic vinegar
2 dessertspoons tomato paste
pinch red chili flakes (or to taste)
1-2 tsp sugar
Oil for cooking

 

Method
Do the sauce first so it can simmer while you are preparing the rolls.

1. Finely dice onion and garlic.
2. Add oil to pan and when hot add onion and garlic. Fry until onion soft and just starting to change colour.
3. Add the passata and the rest of the ingredients. Stir to mix well, turn heat down and simmer.

For the rolls:

1. Thaw spinach by placing in a small saucepan over medium heat.
2. Finely chop shallots and place in a large bowl*along with parmesan and finely chopped feta.
3. Add spinach, and mix ingredients well.

*If you would prefer a less strong taste of shallots, put them in the saucepan with the spinach and cook until they soften.

  

To put the rolls together:
1. Preheat oven to 180 degrees C.
2. Fill a large bowl, slightly larger than the wrappers, with warm water.
3. Damp a tea towel and lay on bench
4. Spray a lasagne dish with cooking oil and spread a small amount of your tomato sauce on the bottom (this helps to prevent the rolls from sticking).
5. Place a wrapper in the water and when soft, take it out and lay on the tea towel. Put your next wrapper in the water.
6. Add a spoonful of spinach mix to the middle of the wrapper and roll - bottom first, then the sides, then roll to finish. Place in lasagne dish.

7. Repeat until lasagne dish is full. When placing the rolls in the dish make sure they are not touching as they do stick.

8. Cover with tomato sauce and sprinkle with grated cheddar.
9.Bake for 20 minutes.
10.Serve and enjoy!!!

You'll have to imagine the cheese melted!

NB: This time I made 16 rolls with the above ingredients - how many you get will depend on how much filling you use. If you need to use another dish to cook them in you may need to double the amount of sauce you cook - it just depends on how much sauce you like!