Cannelloni Stuffed with Spinach in White Wine and Gruyere Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

Lighter than most cannelloni dishes, this is good as a main course or a starter, and can easily be prepared in advance.


  • 1 kg (2lb) spinach leaves
  • Finely grated zest and juice of 1 orange


Either boil or steam the spinach leaves until they are just soft. Drain the spinach thoroughly and then press out all the excess moisture using double thicknesses of kitchen paper. Put the leaves into a bowl and stir in the orange zest and a sprinkling of salt and black pepper. Put the milk and saffron into a small saucepan. Bring the milk up to bubbling, remove from the heat and leave on one s