{"id":16981,"date":"2018-12-01T11:57:22","date_gmt":"2018-12-01T11:57:22","guid":{"rendered":"https:\/\/petros-syrigos.com\/canelloni-spanaki\/"},"modified":"2025-02-13T12:17:10","modified_gmt":"2025-02-13T12:17:10","slug":"cannelloni-with-spinach-and-tomato-sauce-2","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/cannelloni-with-spinach-and-tomato-sauce-2\/","title":{"rendered":"Cannelloni with spinach and tomato sauce"},"content":{"rendered":"<div class=\"wpb_text_column wpb_content_element vc_custom_1574348942071\"> <div class=\"wpb_wrapper\"> <p>Cannelloni is a pasta that accepts various fillings, you can enjoy it in many different versions!<\/p> <h4>Ingredient<\/h4> <p><strong>\u00a0For cannelloni-filling<\/strong><\/p> <ul> <li>500g cannellons<\/li> <li>1kg of spinach cut into moderate pieces<\/li> <li>5 fresh onions<\/li> <li>2kg of dill<\/li> <li>300g of anthotyro<\/li> <li>2 ounces of olive oil<\/li> <li>Salt Pepper<\/li> <li>100g anthotyro<\/li> <li>2g of toast<\/li> <\/ul> <p><strong>For cream:<\/strong><\/p> <ul> <li>2kg butter<\/li> <li>8pct flour<\/li> <li>1 liter of vegetable broth<\/li> <li>300g of anthotyro<\/li> <li>1kg of nutmeg<\/li> <li>Salt Pepper<\/li> <\/ul> <p><strong>\u00a0For the sauce:<\/strong><\/p> <ul> <li>1 onion finely chopped<\/li> <li>2 tomatoes<\/li> <li>1kg of tomato paste<\/li> <li>1kg of sugar<\/li> <li>4 tablespoons of olive oil<\/li> <li>1 glass of wine<\/li> <li>Salt Pepper<\/li> <\/ul> <\/div> <\/div> <div class=\"wpb_text_column wpb_content_element vc_custom_1574349010216\"> <div class=\"wpb_wrapper\"> <h4>Execution<\/h4> <ol> <li>Saut\u00e9 the onion in the olive oil until it is softened and quenched with wine.<\/li> <li>Add the tomato, peel, sugar, salt and pepper. Boil until it starts to coagulate<\/li> <li><strong>For the filling:<br \/> <\/strong>Saut\u00e9 in the olive oil the fresh onion and add the spinach. Reduce the heat and stir until the spinach is softened.<br \/> Remove the lid to evaporate the liquid and then add the dill, pepper, salt and anthotyro and mix to homogenize the mixture.<\/li> <li><strong>For cream<\/strong>: Put the butter to warm and add the flour and mix until it gets light.<br \/> Add the broth gradually and stir at the same time with a hand-held wire. Continue adding the anthotyro, pepper, nutmeg, salt and stir.<br \/> Finally, incorporate cream with filling. In a pyrex spread half the sauce. Fill the cannelloni with the spinach-cream mixture and place them in the pyrex. Pour the rest of the cream and sprinkle with anthotyro and toast. Cover the pyrex with aluminum foil and bake in a preheated oven at 180 degrees for 40 minutes and then unravel and bake for another 10-15 minutes to get color. Garnish with basil leaves.<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"<p>Cannelloni is a pasta that accepts various fillings, you can enjoy it in many different versions! Ingredient \u00a0For cannelloni-filling 500g cannellons 1kg of spinach cut into moderate pieces 5 fresh onions 2kg of dill 300g of anthotyro 2 ounces of olive oil Salt Pepper 100g anthotyro 2g of toast For cream: 2kg butter 8pct flour [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":23462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2782,2863],"tags":[2955],"class_list":["post-16981","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","category-sauces-en-2","tag--en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/16981","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=16981"}],"version-history":[{"count":2,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/16981\/revisions"}],"predecessor-version":[{"id":17004,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/16981\/revisions\/17004"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/23462"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=16981"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=16981"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=16981"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}