Delicious and light oven cannoli with spinach, anthotyro and mushrooms filling. Instead of beans, we cover them with yoghurt crust and so make the dish even easier and quicker to prepare.

Ingredients:
500 g spinach, coarse (weighed after cleaning)
1 onion, fresh, chopped
150 grams of mushrooms (I used a big portobello mushroom) in pieces
120 g (about 1 ½ cup) kefalotyri, grated
2 tsp. salt
1 tsp. pepper white
360 g of anthotyro
24 cannelloni (about one pack)

For the yogurt crust
500 g of yoghurt
3 eggs
2 tbl. evaporated milk
1 tsp. coarse sea salt
1/2 te. white pepper
1 pinch of nutmeg
70 g (about ¾ cup) kefalotyri, grated

Find more about this recipe here. Try it with Rizitis White