Greek Recipes

Greek and Cypriot recipes

Grilled Stuffed Squid with Feta Cheese

  • Grilled Stuffed Squid with Feta CheeseThe flavours infuse in this stuffed squid recipe with a creamy filling of marinated feta cheese.
  • Squid or Calamari as it is called in Greece, is a popular fish dish served in the summer months in Greece.
  • It can be cooked in many different ways.
  • Barbecuing squid helps to bring out the sweetness in the flavour of the meal.
Grilled Stuffed Squid with Feta Cheese

Grilled Stuffed Squid with Feta Cheese

Ingredients:

  • 4 medium squid, cleaned, total weight 900g /2lb
  • 4-8 finger length slices of feta cheese
  • Marinade
  • 90ml / 6 tblspn extra virgin olive oil
  • 2 cloves garlic, crushed
  • 3 or 4 oregano sprigs, leaves removed and chopped
  • salt and ground black pepper
  • lemon wedges to serve

Preparation:

  • Make sure the squid are well cleaned and rinsed, inside and out.
  • If there are tentacles on the squid, remove them from the bodies and keep.
  • Lay the bodies in a single layer in a shallow tray or dish.
  • Place the tentacles and the slices of feta cheese around the squid, making sure everything is in a single layer.
  • Make the marinade by putting the oil, garlic and oregano in a bowl and whisk together.
  • Season with salt and black pepper.
  • Remove one squid at a time and place 1 or 2 pieces of feta cheese and some of the oregano leaves inside the squid.
  • Preheat and oil a barbecue or grill on a low to medium setting and place the feta filled squid bodies onto the grill.
  • Grill the stuffed squid gently for about 6-8 minutes.
  • Turn them over and grill for another couple of minutes.
  • When you turn the stuffed squid over, add the tentacles to the grill and cook until they crisp slightly.
  • Serve this stuffed squid dish with a Greek Salad and crusty bread.
  • Katina Vaselopulos says:

    Looks and reads great! I grill calamari stuffed with a saganaki cheese and drizzle them with a balsamic vinaigrette. I will try them with feta!

    February 5, 2014 at 4:18 pm

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