Spinach cannelloni

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Oven temperature: 180°C

1 Cut out the veins from the spinach and chop them finely; their texture is almost the same as celery and they add body to the filling. Melt the butter and oil and fry the chopped veins, leeks and garlic together until soft. Stir the spinach into the pan and stir-fry until the leaves have wilted and there’s no liquid left in the pan. Stir in the parsley and dill; remove from the heat. Process the spinach mixture with a stick blender, along with the ricotta and feta. Season to taste with salt, pepper and nutmeg. The filling should be thick and creamy; if it’s too runny, add extra ricotta.

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