Green Cannelloni

To kids, green is usually bad - Slimer from Ghostbusters, The Green Goblin, broccolli. Yuk.  This recipe will convert them.  It's green goodness (from a parents' point of view) disguised as green goodness (from a kiddie's point of view).  Go green!  Green is good! 


Green Cannelloni 


  • 1 Egg

  • 1 cup Flour

  • 1 tsp Salt

  • 1/4 cup Frozen Spinach

  • 1/4 cup Milk

  • 100g frozen Spinach (roughly chopped)

  • 1 handful Basil (chopped)

  • 250g Ricotta

  • 1/4 cup Parmesan cheese (grated)

  • 1/2 cup Tomato sauce


  1. Heat your oven to 200°C and grease a deep baking tray with some olive oil.

  2. Blitz the egg, flour, salt, 1/4 cup spinach and milk together in a blender.

  3. Once smooth, heat up a pan with a little butter and pour the batter onto the pan and cook for 1-2 minutes each side. Repeat this till you have finished all the batter.

  4. In a large bowl, mix the ricotta, spinach, basil and parmesan cheese together.

  5. Working one pancake at a time. Spoon a small amount of the ricotta mixture along one side of the pancake and simply roll it up like a taco.

  6. Place it onto your prepared baking tray, and repeat this till you have finished all the filling and pancakes.

  7. Pour a little melted butter over the cannelloni's (if you want) and bake for 20-25 minutes.

  8. Serve with tomato sauce and enjoy.

Store in the fridge for a week. Can also be frozen for up to 3 months.