• 4 large squid (1200 g in total)
  • 1 cup fresh tomato, diced
  • 2 cups feta cheese, crumbled
  • 1/2 cup xynomizithra cheese
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1 tbsp olive paste
  • Salt
  • Freshly ground pepper

For the Sauce

  • Aromatic oil
  • Fresh basil, finely chopped

For Serving

  • Cherry tomatoes
  • Arugula leaves


  1. Clean and wash the squid, then use scissors to make a small hole at the back of each (this allows air to escape when stuffing). Turn them upside down to drain.
  2. In a bowl, mix all the remaining ingredients with a fork until well combined.
  3. Stuff each squid with the mixture using a small spoon, and secure the openings with toothpicks.
  4. Grill the stuffed squid for about 7 minutes on each side. Once cooked, drizzle them with aromatic oil and fresh basil.
  5. You can also bake them in the oven at 180°C for 20-25 minutes after drizzling with the sauce.
  6. Serve with cherry tomatoes and arugula leaves.


Source: Argiro Barbarigou