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Beef Cannelloni with cream of feta


For the beef mince:

  • 500 gr beef mince
  • 5 tablespoons olive oil
  • 1 white onion finely chopped
  • 1 clove of garlic
  • 100 ml mavrodaphne or any sweet red wine
  • 1 cinnamon stick
  • 5 allspice berries
  • ½ teaspoon cumin
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 pack of cannelloni pasta tubes

For the cream of feta

  • 800 ml milk lukewarm
  • 4 tablespoons butter
  • 2 eggs
  • 5 tablespoons plain flour
  • 200 gr feta cheese crumbled
  • Salt and pepper
  • for the sauce
  • 500 gr tomato passata
  • 1 garlic clove
  • 1 vegetable stock cube
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1 teaspoon of sugar


  • In a deep pot, saute the mince meat, garlic and onion. Deglaze with the wine, add salt and pepper and the spices. Once the liquids have evaporated, we put this pot aside.
  • For the sauce, saute the garlic clove in olive oil, add in the tomatoes as well as the rest of the ingredients and simmer for 10 minutes.
  • For the cream of feta, we are actually preparing a runny bechamel sauce. Melt the butter in low heat. Add in the flour mixing constantly until it resembles a fine paste. Gradually add in the lukewarm milk so that we get a runny cream. Remove for the heat, beat the eggs in a separate bowl and integrate in the cream along with the crumbled feta cheese. Don’t forget the salt and pepper.
  • Once all three are ready we are ready to assemble the cannelloni. Fill in each tube with the cooked mince meat. You can layer them on a single or double file on your baking tray. Follow with the tomato sauce and finally the cream of feta.
  • Cover the baking tray with foil and bake for 25 min at 180C in a preheated oven.
  • Remove the foil and bake for further 10 minutes to add a crisp on the sauce.
  • Let the tray cool down before serving.