300-400 g. DODONI feta
2 red smoked peppers in olive oil (Florinis peppers)
½ bunch of parsley
1 shot of ouzo
Mash the feta cheese with a fork. Cut the peppers in very small strips and tomatoes into very small cubes. Finally chop the parsley.
Mix in a bowl the feta, peppers, tomato, parsley, pepper and 5 tbsp olive oil
Fill the squids until about ¾, Seal tops using the legs and wooden picks.
Place them in an ovenproof dish and drizzle with olive oil and ouzo
Bake in the oven under the grill to 220oC for 15-20 minutes.
Serve with salad.