Spinach, Corn And Feta Cannelloni - cooking recipe

Ingredients

1 tbsp oil
2 None onions, chopped
2 cloves garlic, crushed
1 pkg (16 oz) frozen chopped spinach, thawed
1 can (15 oz) sweet corn kernels, drained
2 cups crumbled feta cheese
1/4 cup grated Parmesan cheese
1/4 cup dried breadcrumbs
3 None eggs, lightly beaten
5 sheets fresh lasagna noodles
None None Green salad, to serve

Preparation

Heat oil in a large skillet on medium heat. Saute onion and garlic for 8-10 mins, until caramelized. Transfer to a large bowl.
Drain spinach, pressing out excess moisture. Add to onion mixture with corn, feta, Parmesan and breadcrumbs. Season to taste. Stir in eggs.
Cut each lasagna sheet in half crosswise. Spoon filling along center of each sheet. Roll to enclose filling. Bring 2 inches water to boil in a large wok or skillet.
Line 2 large bamboo or metal steamer baskets with parchment paper. Arrange cannelloni, seam-side down, in prepared baskets in a single layer. Stack baskets and place over simmering water in wok. Cover. Reduce heat to medium and steam for 15 mins. Serve with green salad.