Make a firm dough from flour, two eggs, a little salt and a little hot water, divided into two balls are rolled thin sheets and allowed to dry on a towel. When almost dry, cut the squares with sides about 12 centimeters and cannelloni are placed in a damp cloth. Yolk mix with 100 g bechamel sauce and finely powdered sardines, add spinach (if frozen spinach, first left in the strainer to thaw and drain), black pepper, salt and allow the mixture to cool. Cannelloni Boil in salted water, made cylinders, filled with spinach mixture, place in greased with butter baking pan, pour a small amount of bechamel, diluted with 1 tablespoon cream and bake in a very hot oven. The dish can be prepared and ready cannelloni.