Back to Recipe Menu

Squid stuffed with feta, fresh herbs & tomatoes


  • The day before serving, combine 3 tbsp oil with the dried oregano, garlic and seasonings. Pour over the squid in a large bowl, toss well, cover and refrigerate overnight, regularly turning. 
  • When ready, to make the stuffing, toss the feta with the tomato, spring onions, capsicum and fresh herbs until well combined. 
  • Fill the squid with the mixture (DON’T over stuff) and individually thread each one with a skewer. Then cook on a preheated, lightly oiled ridged grill or BBQ for about 3-4 mins each side until golden, brushing with the marinade as you do so. 
  • Serve with lemon wedges on the side. 
  • from “My Greek Family Table” by Maria Bernardis


  • olive oil
  • ½ tspn dried oregano
  • 2 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 4 medium whole squid, cleaned
  • 200 gm feta, crumbled
  • 1 large ripe tomato, finely chopped
  • 3 tbsp finely chopped spring (green) onions
  • 3 tbsp finely chopped red capsicum
  • 1 tbsp chopped fresh basil
  • 3 tbsp chopped fresh mint
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • olive oil spray
  • 1 lemon, cut into wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm