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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

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