Barbecued Squid with Spinach and Feta
The ingredients in this Barbecued squid with spinach and feta make this version Greek make it distinctive from similar recipes beloved of all Mediterranean cuisines.
Preparation time 20 minutes
Cooking time 9 minutes
8 small calamari (squid) (approx 80g each)
2 cups (about 100g) baby spinach leaves
250g feta, crumbled
¼ cup (40g) pine nuts, toasted
1 clove garlic, crushed
2 green onions (shallots), finely chopped
2 tablespoons oregano leaves, finely chopped
½ cup dill leaves, chopped
Finely grated rind from one lemon
Freshly ground pepper to season
Extra virgin olive
Lemon juice, to serve
- Clean calamari by gently pulling on the tentacles to remove them. Remove the clear quill from the body, and dark membrane and discard. Remove side flaps and chop finely with the tentacles. Reserve. Rinse calamari hoods well and pat dry with kitchen paper.
- Blanch the spinach and squeeze dry. Crumble the feta into a small bowl and mash with a fork. Add the spinach, pine nuts, garlic, green onions, oregano, dill, lemon rind and reserved chopped calamari, season well with pepper, stir to mix.
- Fill the calamari with the spinach and feta mixture, take care not to overstuff them. Use a toothpick on each calamari to secure the opening.
- To cook calamari, preheat a barbecue flat-plate or non-stick frying pan to hot. Brush calamari with a little olive oil, cook the calamari for about 3 minutes each side, turning them so all sides are browned and filling is heated through. Drizzle with a little lemon juice and extra virgin olive oil to serve.
From Lyndey & Blair’s Taste of Greece Book
Baby Calamari with Fennel & Spinach
Flying Squid in Garlic & Olive Oil