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–+ servings

Feta and spinach conchiglioni

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Course Main Course
Servings 2
Calories 534 kcal

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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