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The combination of spinach, blue cheese, and mint works out well. Serve with a tomato salad. Instead of the fresh lasagne leaves, dried ones can be used as well; in that case, pre-cook them as long as is necessary to be able to roll them, but as short as possible.
- Sauté the onion in the olive oil until golden brown. Add the spinach and cook 4-5 mins, stirring continuously. Drain and press as much fluid from the spinach as possible. Cut finely. Mix with the mint and the blue cheese and add pepper to taste.
- Pre-heat the oven to 200 degrees Celsius Spread cream cheese over the lasagne leaves. Spread the spinach mixture over the cream cheese and roll them to cannelloni.
- Put the cannelloni in an oven tray, spread the cheese and pine nuts on top, and cook them in the oven until golden brown (circa 20 mins).