Canneloni with spinach and seitan
Main courses 60'   clock 3   people


  • 10-12 pieces of cannelloni
  • 200g frozen spinach, thawed
  • 1 package Abinda seitan
  • 1 or 2 tins of tomato paste
  • 1 dl red wine
  • 1 onion
  • 1 to 2 cloves garlic
  • 200g hard feta
  • Salt, pepper, nutmeg, thyme
  • Olive oil
  • Ingredients for Bechamel sauce
Canneloni with spinach and seitan

Canneloni with spinach and seitan



  1. Preheat the oven to 180°C.
  2. Finely chop the onion and garlic and fry in a pan in a little olive oil.
  3. Cut the seitan into small slices and add the slices to the pan. Leave everything to brown.
  4. Add the spinach and stir through. Season with salt, pepper, nutmeg and thyme.
  5. Cook the cannelloni in boiling water, following the directions on the packet, with a dash of olive oil.
  6. Drain carefully and cool under cold running water.
  7. Make a bechamel sauce. Grate the feta cheese and stir through the hot sauce until it melts.
  8. Oil an oven dish with olive oil. (is this necessary?)
  9. Stir together enough red wine and tomato paste to cover the bottom of the oven dish.
  10. Fill the cannelloni with the spinach and seitan mixture and lay them side-by-side in the dish.
  11. Pour the sauce on top, making sure to cover the cannelloni.
  12. Cover the dish with aluminium foil and place in a hot oven.
  13. Leave to cook for 30 to 35 minutes. Remove the foil for the final 10 minutes.
This website uses cookies

Some cookies are necessary for the proper functioning of our website and therefore can’t be refused if you wish to visit the site. Other cookies help us analyze data, these cookies can be refused.

More information about cookies