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.