Recipe: Squid with Nettles from Pontus

the appetizer:

Vefa's Kitchen by Vefa Alexiadou, includes Greek recipes like Mount Pelion Bell Pepper and Onion Pie Piperopita piliou; Lamb Baked with Orzo Arni giouvetsi me kritharaki; Squid with Nettles from Pontus Tsouknidokalamara; and Cuttlefish with Mixed Greens and Rice Soupies me horta ke rizi.

Cookbook

Squid with Nettles from Pontus
Tsouknidokalamara

Serves 4
Preparation time 30 minutes
Cooking time 55 minutes

1 cup (250 ml/ 8 fl oz) olive oil,
plus extra for brushing
4 large squid, cleaned (see note)
1 lb 2 oz (500 g) nettles, wild greens,
and spinach
1 onion, finely chopped
2 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
Salt and pepper

Preheat the oven to 350 degrees F (180 degrees C / Gas Mark 4) 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.