Feta and spinach conchiglioni
Equipment
- stick blender
- oven dish
Ingredients
- 150 g conchiglioni
- 200 g spinach
- 1 tbsp olive oil
- 200 g feta
- 4 tbsp pesto Genovese
- 1 tbsp pine nuts
- 12 Kalamata olives pitted
- dash sea salt
- sprinkle black pepper freshly ground
Instructions
- Preheat the over to 180ºC
- Boil the conchiglioni as per the instructions on the packet. Drain and put aside
- Meanwhile wilt the spinach. Wash the spinach and drain off excess water. Add 1 tbsp of olive oil to a large pan and heat to a medium high heat. Add the spinach and stir frequently. When the spinach has reduced and all leaves wilted, drain off any excess water. Add a dash of salt and a sprinkle of black pepper and blitz the spinach with a stick blender
- Break the feta into small pieces in a medium sized bowl. Add the wilted spinach and stir through so evenly distributed.
- Tip the conchiglioni into the oven dish and using a dessert spoon, fill each piece of conchiglioni with the mixture. Leave the filled conchiglioni face up in the dish.
- Sprinkle the pesto over the surface, add the Kalamata olives and sprinkle with the pine nuts.
- Bake in the oven for 15 minutes and serve immediately.
Nutrition
Calories: 534kcalCarbohydrates: 11gProtein: 19gFat: 47gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 91mgSodium: 1874mgPotassium: 660mgFiber: 4gSugar: 2gVitamin A: 10500IUVitamin C: 28mgCalcium: 654mgIron: 4mg
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