Barbecued squid filled with spinach and feta

Barbecued squid filled with spinach and feta

Kalamária yemísta may spanáki kai féta, stí skára

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Every Mediterranean cuisine has its own recipe for stuffed squid – this is the Greek version.

Ingredients

Quantity Ingredient
8 small calamari, (about 80 g each)
lemon juice, to serve
extra-virgin olive oil

Feta and green onion stuffing

Quantity Ingredient
2 cups baby spinach leaves
250g feta, crumbled
1/4 cup pine nuts, toasted
1 garlic clove, crushed
2 green onions, finely chopped
2 tablespoons oregano leaves, finely chopped
1/2 cup dill, chopped
1 lemon, finely grated zest

Method

  1. To clean each calamari, gently pull on the tentacles to remove them. Cut the tentacles off below the head and discard the head. Remove the clear quill from the body and any dark membrane and discard. Salt your fingers to remove the skin. Cut off the side flaps and finely chop with the tentacles. Reserve. Rinse the calamari well and pat dry with paper towels.
  2. To make the stuffing, blanch the spinach leaves 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 zest and reserved chopped calamari, season well with freshly ground black pepper and stir to mix thoroughly.
  3. Use a piping bag or teaspoon to fill the calamari with the stuffing, taking care not to overstuff the hoods. Use a toothpick on each calamari hood to secure the opening and prevent the filling from escaping.
  4. Preheat a barbecue flat plate or non-stick frying pan to hot. Brush the calamari with a little of the oil and cook the calamari for about 3 minutes on each side, turning them so all sides are browned and the filling is heated through. Drizzle with a little lemon juice and extra-virgin olive oil to serve.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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