Spanikosquidward

Served on a watercress puree

 

As we mentioned in an earlier post, fresh squid is a true treat, and while fried calamari is delicious it can be so much more. Here we took our spanikopita filling and used it to stuff the tubes, which were then quickly grilled. A Greecian delight!

Filling:

  • 20 oz spinach leaves (2 bunches)
  • 16 oz feta
  • ¼ cup onion, chopped
  • 1 Tbs fresh thyme
  • 1 Tbs fresh oregano, chopped
  • 1 Tbs fresh basil, chopped
  • 3 garlic cloves, minced
  • Juice of 1 lemon
  • 1 tsp lemon zest
  • 1 tsp smoked paprika
  • 1 egg
  • 1 tsp salt
  • ½ tsp black pepper

Phyllo dough: 10 layers on bottom, 6 layers on top with Manchego b/w. Sesame seeds on top.

425 degrees for ~ 20 minutes

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