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Barbecued Squid Filled with Spinach and Feta
Greek
Ingredients
  • 8 small calamari (squid) (approx 80g each)
  • 2 cups (about 100g) baby spinach leaves
  • 250g feta, crumbled
  • ¼ cup (55g) pine nuts, toasted
  • 1 clove of garlic, crushed
  • 2 green onions, 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 oil, to serve
  • Lemon juice, to serve
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