Spinach & feta cannelloni

Thaw and squeeze dry 1000g spinach; chop finely and combine with 200g crumbled feta and 15g rinsed capers.

Blanch 4 lasagne sheets in salted boiling water for 2–3 minutes until pliable; drain and lay flat on a towel.

Divide spinach-feta filling evenly among the 4 sheets, roll tightly into cylinders, and arrange seam-side down in a greased baking dish.