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Squid stuffed with feta and herbs

If you fancy creating something a little different then this recipe is great! This recipe is for using a barbeque but it's just as easy to quickly cook it using the oven.

You can save yourself time by preparing this dish in advance, making the cooking of the meal only taking minutes whenever suits!


  • 4 cloves garlic, peeled
  • 400g feta, roughly broken up
  • 2 big handfuls mint leaves, roughly chopped, plus extra for scattering
  • 2 big handfuls flat-leafed parsley, leaves only, roughly chopped
  • 8 single sprigs of thyme, leaves only
  • Juice and zest of 2 lemons
  • 125ml olive oil
  • Pepper
  • 1kg squid (about 6-8 medium squid), cleaned and separated into tubes and tentacles
  • 2 good pinches chilli flakes

Serves 4-6


  1. Crush the garlic and put it in a mixing bowl with the feta, mint and parsley, and the leaves from 4 sprigs of thyme. Grate in the zest of the lemons and add 2 TBS of the olive oil, plus some pepper, and stir together into a chunky paste
  2. Use this mixture to stuff the squid tubes, pushing the mixture right down into the bottom. Use a cocktail stick or small skewer to close the open ends of the squid tubes, skewering the tentacles at the same time: push through both sides of the top of the tube, then through the tentacles, then back through both sides of the tube, so it is well sealed
  3. Pour over the remaining oil and thyme, plus the lemon juice and chilli. Leave to marinate for at least 1 hour
  4. Barbecue/griddle the squid parcels on a high heat for 2-3 minutes each side, until the squid is tender
  5. Arrange the squid on a plate or in a shallow bowl and sprinkle over some of the marinade
  6. Scatter some mint over the top and serve immediately with a salad
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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