Home » Oven Baked Calamari Tubes with Rice, Feta Cheese & Dill Stuffing (Kalamari Gemisto sto fourno)

Oven Baked Calamari Tubes with Rice, Feta Cheese & Dill Stuffing (Kalamari Gemisto sto fourno)

Written by Published on Updated on May 26, 2019 in Appetizers, Main dishes

Hello everyone, I hope you all enjoyed and or are still enjoying your Easter Holiday….On Easter Sunday I was invited by my friend/neighbor to go to her Church to follow Easter Sunday Mass, and I had a wonderful time and truly enjoyed the whole experience.  My Easter is actually this coming Sunday on April 8th, so I will be posting one more post this week with the Greek Easter Cookies and then taking a few days off from blogging to enjoy my Easter and my birthday which is actually today. 🙂  Happy Birthday To Me!! hehehe

Seafood is something that I am very picky about, I don’t eat much fish but the ones I do eat, I love!!.  I went to the fish market the other day and picked up two Calamari Tubes for dinner.  I don’t know if your able to find Calamari Tubes in your area, but if not you can still use this recipe to stuff the smaller size.   

When I first came across this recipe many years ago, I was really not up to the whole challenge of holding a Calamari uxxxx,,but with time, I went passed the “I’m not doing that” stage and just did it.  🙂

OVEN BAKED CALAMARI TUBES WITH RICE, FETA CHEESE & DILL STUFFING (KALAMARI GEMISTO STO FOURNO)

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Ingredients
  

  • 2 Large Calamari
  • 1 1/2 cup Feta Cheese cubed
  • 1/2 fresh Dill chopped
  • 1 Egg
  • 1/2 cup White Long Grain Rice
  • 1 Onion chopped
  • 1 Garlic Clove crushed
  • 3/4 cup Olive Oil
  • 1/2 cup White Dry Wine
  • Salt
  • Pepper

Instructions
 

  • Chop the Tentacles into small pieces.
  • In a small frying pan add a bit of olive oil and fry tentacles, garlic, onion for about 10 minutes and then set aside to cool off.
  • Once the tentacles have cooled off add rice, feta, egg, dill, salt and pepper and mix. (you can add fresh tomatoes into the mix to give it a bit of a sweet taste and color)
  • Add 2 tablespoons of Olive Oil.
  • Take one Calamari tube at a time and start to stuff with the mix, but be sure not to stuff all of it, leave some room towards the end so that you can sew/close off the opening with a toothpick. Once done with the stuffing take a toothpick and close off the opening of the Calamari.
  • Pour the remaining olive oil and wine over the Calamari and bake for 1 hour or until golden brown.

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

31 Comments

  1. Ritu
    April 3, 2018 at 6:45 am  ·  Reply

    I’m not a seafood fan but calamari I like!

  2. Vero and Canito in the kitchen
    April 3, 2018 at 7:51 am  ·  Reply

    Sophie! It looks delicious! <3 And – HAPPY BIRTHDAY, my dear friend <3 I wish you all the best and that all your dreams become true and that blogging keeps you fulfilled!

  3. chefkreso
    April 3, 2018 at 8:47 am  ·  Reply

    The Calamari look so delicious, great idea and recipe!

  4. annika
    April 3, 2018 at 11:08 am  ·  Reply

    My husband and kids love calamari, though they have only had it when eating out.. we must try making this at home. Thank you so much for the recipe!

  5. kasiawrites
    April 3, 2018 at 1:35 pm  ·  Reply

    That looks great! 🙉 Happy birthday! Hope it was a good one 🎉🎉🎉

  6. foodzesty
    April 3, 2018 at 2:56 pm  ·  Reply

    Thank you so much Ben!! 🙂

  7. a little Swiss, a little Canadian
    April 4, 2018 at 12:19 am  ·  Reply

    A very happy (belated) Birthday Sophie, all the best wishes!! I hope you had a wonderful day!💖
    These calamari look delicious!😋

  8. jyo
    April 4, 2018 at 7:10 am  ·  Reply

    This is totally new to me Sophie….seems very delish and hope u enjoyed a lot ✌✌ have an amazing day❤

  9. jyo
    April 4, 2018 at 7:11 am  ·  Reply

    Belated HBD Sophie….stay blessed 🎂 🎂

  10. dtills
    April 4, 2018 at 5:09 pm  ·  Reply

    This is one item from the sea that I do not eat regularly. I do like it in restaurants, maybe if I had this recipe in the past I would have learned to love it😊Thanks Sophie💕

  11. Plantsandbeyond
    April 4, 2018 at 6:54 pm  ·  Reply

    My fave food. Great choice for the blog, Sophie.

    • foodzesty
      April 6, 2018 at 6:30 am  ·  Reply

      Thank you!!! 🙂

    • foodzesty
      April 6, 2018 at 6:32 am  ·  Reply

      Luda I have a question in regards to veggie planting….I have already planted my tomatoes, carrots, herbs etc. I wanted to know are coffee grinds any good? I had used some in the past for tomatoes and they died on me. 🙁

      • Plantsandbeyond
        April 6, 2018 at 11:33 am

        Oh, totally yes. Save them all and work it into the soil. I have done this for years. it creates acidity which is perfect for tomatoes, along with breaking down as organic compost. Great job on figuring it out on your own, Sofie. Previous tomatoes died from different causes. (there are hundreds of those). You might already know, but crushed fresh egg shells add calcium and deter slugs. I put them in zip lock bag and crush with daw rolling pin 🙂 or grinder

      • foodzesty
        April 6, 2018 at 12:20 pm

        I had no idea about the crushed egg shells….Thanks for the tip. So, I should combine how much coffee grinds into the soil for tomatoes? Actually I have an off the ground small veggie garden and have planted a few things in there so by lets say adding 3 tablespoons into the soil would that be ok?

      • Plantsandbeyond
        April 6, 2018 at 9:39 pm

        That’s wonderful that you grow your own veggies. Throw the whole fist full of coffee grinds 😉 3 Tbs would not be sufficient , I think

  12. Margaret from soulfood101blog
    April 7, 2018 at 7:04 pm  ·  Reply

    Happy Belated Birthday Sophie :):) I hope all your birthday wishes come true :):) You deserve it :):)

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