Squid stuffed with MEVGAL Feta Cheese and tomato

60 minutes


Serves 4

Here is your chance to make this delicious dish at home and let everyone else pay a fortune at the most gourmet restaurant in order to enjoy flavors equivalent to these ones.


  • 4 large squid (1200 g in total)
  • 1 cup fresh tomato, diced
  • 2 cups crumbled MEVGAL feta
  • ½ cup Xynomyzithra cheese
  • ½ cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 green pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 1 Tbsp olive paste
  • Freshly ground pepper
  • Salt
  • Aromatic oil
  • Fresh finely chopped basil
  • Cherry tomatoes and rocket leaves to serve
  • Instructions

  • For the squid stuffed with feta, tomatoes and peppers: Clean and prepare the squid. With a pair of scissors, cut off the end of the squid to create a small hole and leave upside down to drain.
  • Put all the other ingredients in a bowl and mix together with a fork until combined. Using a teaspoon, fill the squid one by one with the mixture. Close the opening with a toothpick.
  • Grill the squid for approximately 7’ on each side. As soon as they are ready, add the basil to the oil and beat to obtain a thick dressing. Drizzle over the squid.
  • If preferred, the squid can be drizzled with the dressing and baked in the oven for 20-25’. Perfect served with cherry tomatoes and rocket leaves.
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