Spanikosquidward
By | On Jan 17, 2011
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
sounds wonderful~ I would just be concerned about the filling oozing out while grilling the squid.
It can a little if you overstuff the tubes. They contract as the squid grills, so if you do not overstuff it works out fine