Lemony Cheese Filled Squid

• 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

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.

ricotta cheese, feta cheese, lemon zest, lemon juice, hoods, olive oil, onion, garlic, red wine, tomato puruee, oregano, fresh basil, cinnamon stick, bay leaves, black olives, baby new potatoes

Taken from recipes-plus.com/api/v2.0/recipes/32096 (may not work)