Squid with nettles from Pontus

Squid with nettles from Pontus

Title in Greek: 
Recipes Categories: 
Squid with nettles from Pontus
Preparation Time: 
30 minutes

1 cup (250 ml) olive oil, plus extra for brushing
4 large squid, cleaned
1 lb 2 oz (500 g) nettles, wild greens, and spinach
1 onion, finely chopped
1 tablespoons capers
1 tablespoon finely chopped cilantro (coriander)
5 oz (150 g) anthotiro or ricotta cheese
2 tomatoes, thinly sliced
4 tablespoons freshly squeezed lemon juice 

Cooking Time: 
55 minutes
Cooking Directions: 

- Preheat the oven to 350°F (18o°C) and brush an ovenproof dish with oil. Chop the squid tentacles and reserve the body sacs. 
- Heat 5 tablespoons of the olive oil in a skillet or frying pan. Add the tentacles and stir-fry over high heat for 2-3 minutes, until light golden brown. Remove from the heat and set aside. 
- Rinse and trim the greens and cook in boiling salted water for about 5 minutes, until tender. Drain well and squeeze out the excess liquid. Heat 5 tablespoons of the remaining oil in a pan. 
- Add the onion and cook over low heat, stirring occasionally, for about 5 minutes, until softened and translucent. Stir in the greens and simmer for 5 minutes. Add the chopped squid, cilantro, capers, and cheese and season with salt and pepper. 
- Stir well to mix and remove the pan from the heat. Stuff the squid sacs with the mixture about three-quarters full and secure the openings with wooden toothpicks. 
- Put the stuffed squid in the prepared dish in a single layer and top with the sliced tomatoes. Drizzle over the remaining oil and bake for 20 minutes. Just before serving, sprinkle with the lemon juice. 
- Serve hot or cold.

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