Lemony Cheese Filled Squid

Name: Lemony Cheese Filled Squid
Ingredients: 8.5 oz ricotta cheese, crumbled; 7 oz feta cheese, crumbled; 5 oz spinach, finely shredded; 2 tsp lemon zest; 1 tbsp lemon juice; 8 None baby squid hoods (around 2 lb), cleaned; 2 tsp olive oil; 1 None small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup dry red wine; 1 (28 oz) can tomato puree; 2 tbsp finely chopped fresh oregano leaves; 2 tbsp finely chopped fresh basil leaves; 1 None cinnamon stick; 2 None bay leaves; 1.4 oz pitted black olives; 1 1/4 lb baby new potatoes, halved

17 ingredients

3 steps

Ingredients

8.5 oz ricotta cheese, crumbled
7 oz feta cheese, crumbled
5 oz spinach, finely shredded
2 tsp lemon zest
1 tbsp lemon juice
8 None baby squid hoods (around 2 lb), cleaned
2 tsp olive oil
1 None small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry red wine
1 (28 oz) can tomato puree
2 tbsp finely chopped fresh oregano leaves
2 tbsp finely chopped fresh basil leaves
1 None cinnamon stick
2 None bay leaves
1.4 oz pitted black olives
1 1/4 lb baby new potatoes, halved

Directions

1

Combine ricotta, 1/2 the feta, spinach, lemon zest and lemon juice in a small bowl. Stuff squid with cheese mixture and seal ends with toothpicks.
2

Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion has softened. Add wine, tomato puree, herbs, cinnamon and bay leaves. Bring to a boil then reduce heat and simmer, covered, for 30 mins.
3

Add squid, olives and potatoes to pan. Simmer, covered, for 15 mins, or until potatoes are just tender. Serve sprinkled with remaining feta.