Cook your favourite spinach and feta cannelloni for a delicious family meal! Don’t forget to open up a bottle of the white single variety wine Pente Litharia from ‘Oenou Yi – Ktima Vassiliades’ for an immediate meal upgrade!


  • 20-22 cannelloni pancakes
  • olive oil
  • 500 gr. fresh chopped spinach (or frozen)
  • 2 tbsp. chopped dill
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 250 gr. grated feta
  • salt and pepper
  • 500 ml béchamel
  • grated mozzarella for sprinkling (about 1 ½ cup)

For the béchamel:

  • 30 ml butter
  • 30 ml flour
  • 400 ml milk
  • salt and pepper


  1. In a saucepan with some olive oil sauté the spinach until it withers. Remove from the heat and allow to drain in a colander.
  2. Sauté the onion and garlic and add the spinach back to the pot.
  3. Add the dill, feta and salt and pepper to the spinach mixture and mix well.
  4. Fill the cannelloni with the mixture and place them in a buttered oven-safe dish.
  5. In another pan, melt the butter, add the flour and mix.
  6. Add the milk little by little and mix well until a uniform and smooth béchamel sauce is formed. Season with salt and pepper to taste.
  7. Pour the béchamel over the cannelloni, sprinkle with grated mozzarella and place in the oven for 40 minutes or until cooked through.
  8. Open up a bottle of Pente Litharia by ‘Oenou Yi – Ktima Vassiliades’ and enjoy your comfort food!

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.