If you’re looking to elevate your seafood game, Greek-Style Baked Stuffed Calamari should be at the top of your list. This dish brings together the tender, slightly sweet flavor of calamari with a savory, herby stuffing that’s full of Mediterranean flair. Perfect for a special occasion or a flavorful weeknight dinner, this stuffed calamari will transport your taste buds straight to the Greek islands.
The secret to this dish lies in the stuffing. A classic Greek filling made of rice, fresh herbs like parsley and dill, garlic, and crumbled feta cheese provides a satisfying balance of textures and flavors. The rice is tender, the herbs fragrant, and the feta adds a creamy, salty richness that complements the calamari perfectly.
To prepare, the calamari tubes are carefully stuffed with the filling, ensuring every bite is full of flavor. They’re then baked until the calamari is tender and the stuffing is golden and slightly crispy on top. The result is a dish that’s both light and hearty, with a wonderful contrast of textures between the tender calamari and the crunchy stuffing.
Greek-Style Baked Stuffed Calamari is often served with a side of lemon wedges and a drizzle of olive oil, enhancing the fresh flavors and bringing out the natural sweetness of the seafood. It pairs wonderfully with a simple Greek salad or a side of roasted vegetables, making for a complete Mediterranean meal.
This dish is a great way to enjoy calamari in a new way – it’s not deep-fried but instead baked to retain all the natural flavors while adding a savory, wholesome stuffing. Whether you’re a seasoned seafood lover or new to calamari, this Greek-style dish will make you fall in love with the flavors of the Mediterranean all over again.
Ingredients
- 12 squid large, cleaned and tentacles chopped
- 1 onion finely chopped
- 2 cloves garlic minced
- 1/4 cup olive oil
- 1/2 cup breadcrumbs
- 1/4 cup parsley chopped fresh
- 1/4 cup dill chopped fresh
- 1/4 cup mint chopped fresh
- 1/4 cup Kalamata olives chopped
- 1/2 cup feta cheese crumbled
- 1 Lemon zest and juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the squid tentacles and cook for another 2 minutes. Remove the skillet from the heat and let cool slightly.
- In a mixing bowl, combine the breadcrumbs, parsley, dill, mint, kalamata olives, feta cheese, lemon zest and juice, salt, and pepper. Mix well.
- Stuff each squid body with the breadcrumb mixture and secure with toothpicks.
- Place the stuffed squid in a baking dish and drizzle with some olive oil.
- Bake in the preheated oven for 30-35 minutes, or until the squid is tender and the filling is golden brown.
- Serve hot and enjoy!
Good flavor, but I found it a bit dry. I probably should’ve drizzled more olive oil or added a splash of something to the filling.
Not bad, but I think the squid was a little chewy. Maybe I cooked it too long?
Why do people eat squid? Would rather have chicken!
I think squid has a unique flavor that chicken can’t match! But to each their own. 😄
Way too many ingredients for a simple dish. I prefer it with fewer items.
I get what you mean! Sometimes less is more. But I think the flavors in this dish really come from all those ingredients. It’s worth it!
Too many things, that’s for sure. Why do people not just grill the squid instead? Much simpler, I say!
Why would you even bake calamari? Frying is the only way! Just saying…
I totally get what you’re saying! Frying gives it that crispy texture. But baked calamari can be delicious too, just in a different way!
Nah, baking is better! Less oil, healthier. Frying is so greasy!
Looks good!
The ingredient list is gorgeous. Kalamata olives + mint is such an underrated combo. Will definitely try this soon.
Yes!! The mint + Kalamata really makes it taste Greek-garden-y instead of just salty. I’ve never tried it with calamari, but I’m sold—making this next week.
Soo complex for me. Just not sure I can manage all those ingredients.
Nah, it ain’t that complicated. Just take your time! Follow the steps and you’ll be fine. Trust me!
I get it! It looks hard but maybe just start with simpler recipes first? You can try again later!
I don’t know, it seems too complicated? Stuffing squid? My grandma just fried it. Not sure if I’ll try.
Instructions are clear and the ratios feel right. I like that you cool the skillet before mixing—probably helps keep the filling from getting weird.
The cooking time was way off for me. My calamari were rubbery! Anyone else have this problem?
I had a similar issue! Mine turned out chewy too! Did you maybe bake it too long?
I dont think its the time, calamaris are tricky. Did you make sure they were cleaned properly?
I added more garlic because we love it! Tasted real good. 👍
This recipe is absolutely fantastic! The flavors of the herbs with the feta are just to die for. I will definitely make it again!
I’m glad you loved it! The combination really is amazing. I never thought of putting feta in calamari, but now I can’t wait to try it myself!
Isn’t calamari just fried? This seems too fancy.
Stuffed squid! Who woulda thought? It was hard to clean the squid too, kinda gross but worth it in the end!
This is pretty good! I followed it almost exactly. But I didn’t have dill so I used dried herbs and it was still tasty. Toothpicks helped a lot.
Ugh, so salty! Did it say to add more salt than needed? I couldn’t even eat it.
I’ve made this before and it was delish! Maybe your salt was just a lil too much or the olives were salty too? Just a thought!
My only worry: squid gets rubbery if it overcooks. 35 minutes might be fine, but I’d start checking around 25–28. Still sounds delicious!
Made it for dinner and it disappeared fast. I chopped the olives a bit bigger and it added nice briny pops. Will cook again.
Yummy! I added some chili flakes for a kick. So good!!
Mint in calamari?? i’m skeptiical 😅 but okay, I’ll taste. If it works I’m stealing this recipe.
Mint seems like it would overpower the seafood… but i guess if it’s only a little and you use plenty feta/lemon it might work. Still skeptical tho lol.
Mint in calamari sounds super weird to me at first 😅 but Greek flavors are like that—I’m cautiously intrigued. If the lemon + herbs balance it, I’m in. Let us know how it turns out!
I don’t know about this. Squid is kinda weird, and stuffing it just seems odd. Maybe I’m just not cultured enough.
Why breadcrumbs? Wouldn’t rice or maybe chopped bread be better? Breadcrumbs just kinda feels dry inside the squid. Still, the lemon and feta might save it.
Wow, this sounds like a restaurant-style dish. The mix of dill + mint + lemon zest is such a Greek move—can’t wait to try it. Also, 30–35 minutes at 375°F seems pretty doable.
Yes! That dill + mint + lemon zest combo is sooo Greek. I love how fresh the filling sounds—definitely trying this soon.
I had no idea you could stuff squid! Will give it a go, but I might skip the olives, not a fan.
Made it for dinner last night. The filling turned out really nice and golden, but I think my squid needed a couple minutes less so it stayed tender.
Absolutely loved this! The mint + dill combo with the lemon really makes it taste “Greek” in the best way. Mine needed like 35 min but it was super tender.
I made something similar once, but I overcooked the calamari. Your timing sounds more careful though—stuffing can make it tricky. I’ll definitely keep an eye on it so it stays tender.
This is the best calamari recipe I’ve ever tried! The flavors are amazing. Definitely a keeper!
Stuffed calamari? Why not just fry ’em? This doesn’t sound that good.
This sounds great on paper, but squid gets rubbery fast. I’d be nervous about baking it that long. Maybe par-cook first?
This sounds like a flavor bomb—feta + lemon zest + all those herbs is exactly my vibe. I might add a pinch of chili flakes for extra kick.
Totally agree—feta + lemon zest is a killer combo. I’ve done similar with oregano/parsley and it always tastes bright and salty. Chili flakes sounds perfect too.
These were amazing! The flavors were so vibrant. I’ll definitely make them again!
Not gonna lie, 12 large squid is a lot. Unless you’re feeding a crowd or really into calamari, that’s a serious commitment—could be amazing though.
Yeah 12 is definitely a lot 😅 but for Greek-style gatherings it makes sense. The filling is so good you don’t want to underdo it!
I made something similar once and the flavor was awesome, but I think I undercooked the squid. Your bake time looks more realistic though—nice!
I tried this and it was just okay. Not sure what it was missing, maybe more seasoning? 🤔
Yum! Greek food always hits 🔥
Greek food is the best 😍 This stuffed calamari sounds super flavorful with all that feta, herbs, and lemon—def making it!
Yum indeed—though I’m a little skeptical about baking it that long. Squid can get rubbery fast… maybe check earlier than 35 minutes? Still sounds great.
Yum! I used shrimp instead of squid and added some more lemon juice. It was delicious!
Wow, this sounds like my kind of Greek comfort food. The mix of feta, lemon, olives, and those herbs is a great combo—already craving it.
Not gonna lie, I’m skeptical. Stuffed calamari without pre-cooking is wild. Still, if the filling is golden maybe it’s worth a shot.
I’m skeptical about baking stuffed calamari for 35 minutes—won’t it get chewy? Mine did a bit, but the stuffing was great. Next time I’ll check earlier.
Not sure about stuffing the squid with breadcrumbs + all those herbs… seems like it might get too dry. Any tips to keep it moist?
Okay, but why would you bake squid? It’s supposed to be fried! Just saying.
Greek food is the best!!! Just made these and I feel like I’m in Greece! Opa!
Pretty good idea, but I’m worried 30–35 minutes will overcook the squid. I’ve had rubbery calamari before, so I might check earlier and maybe cover it with foil.
I had no idea how to stuff squid. This recipe was easy to follow. Thanks!
5/5. Greek food is my weakness. 😄 The lemon zest especially—makes everything pop. I’m making this for friends next weekend.
Not bad! The herbs are doing the heavy lifting. I didn’t have fresh dill so I used dried and it tasted okay—just less bright.
Really enjoyed the flavor, especially the olives and feta together. Mine took closer to 40 minutes because the squid were huge, but it stayed tender.
So glad you liked it! Huge squid definitely changes the timing—extra bake time while keeping them tender is the whole game. 😊 Did you cover the dish at all, or just bake uncovered?
Delicious! I added some extra cheese and it turned out fantastic!
I don’t know about using squid… sounds kinda gross to me.
My family loved it! I added some chili flakes for a kick and it turned out great. Thanks for sharing!
Took longer than expected, but the flavors were amazing! Worth the wait.
Glad to hear you loved the flavors! It’s totally worth the wait sometimes. What was your favorite part?
I’ve never made calamari before, but this recipe looks easy enough. Fingers crossed!
Good luck! You’ll do great! Calamari is so good, especially baked like this. Can’t wait to hear how it turns out!
This sounds insanely flavorful—feta + lemon zest + all those herbs is my kind of combo. I’d probably add a squeeze of extra lemon at the end too. Can’t wait to try it!
This actually sounds legit. I love the herb mix—mint in savory dishes is underrated. I’m tempted to add a pinch of oregano as well.
Yesss—lemon zest + feta is such a killer combo. I’d do the extra squeeze at the end too, it really wakes everything up.
I followed the steps exactly but my filling didn’t go “golden brown” at all. Still ate it though—just looked paler than expected.
Tasty, but I think 30 minutes might be short depending on squid size. I checked at 25 and it was still chewy—ended up closer to 40.
Good point—squid really varies. I usually find timing depends on whether it’s more tender calamari or the bigger tougher kind. I’d trust 40 minutes as a safer range.
I made something similar once and my filling was dry. With only breadcrumbs and no extra liquid, do you think the lemon juice is enough to bind it?
I used regular olives because I forgot Kalamatas. Still tasty, just less briny. Also, my lemon zest was kinda weak, so I’ll double that next time.
This recipe is delightful! The flavors are amazing, especially with fresh herbs. My family loved it!
Lowkey fire 😅. I forgot the dill and it still tasted good. Will do again with all the herbs next time.
The ingredient list is super specific (mint + dill + parsley + olives + feta!). That’s either genius or it’ll be chaos… I’m leaning genius.
Honestly the herb combo is the whole point—mint + dill + parsley with olives and feta sounds like that bright Greek flavor. I’m with you: genius, not chaos.
Mint in calamari?? I dunno… I feel like it could taste like toothpaste if you overdo it 😅 But the feta + lemon might balance it. I’d probably add a little less mint the first time.
Ew! Squid is meh. Not my vibe bro.
I totally get that! Squid can be kinda weird. You should try something else instead, like chicken! 😅
Disaster! The squid turned out rubbery and the stuffing was too dry. Won’t be trying this again.
I like the Mediterranean vibe, but 12 large squid feels like a lot for one dish. Also do we salt the squid first? The recipe says only salt/pepper for the mix. Not sure.
Totally get you—12 large squid is a lot unless you’re feeding a crowd. I’d scale down to 6 if it’s just a regular dinner. And yes, I usually salt lightly before cooking, but the recipe already has plenty of salt in the filling too.
I’d follow the recipe for the mix—salt/pepper in the stuffing—then bake. The squid usually needs minimal extra seasoning since it’s already getting lemon, feta, and olives. If you salt the squid too much first, it can get rubbery.
This is how my grandma used to make it. Brought back great memories, thank you!
So glad it brought back memories! Cooking is the best way to feel close to loved ones. 😊
Wow, this sounds like a real Greek tavern dish. The mix of mint + dill + lemon is such a great combo—definitely going to try it.
Sounds good, but I’m skeptical about baking 30–35 min for squid… last time I overdid squid it turned rubbery. Maybe start checking earlier?
I agree—mint + dill + lemon is so refreshing, it really gives that tavern vibe. I also add a little extra lemon at the end for brightness.
Not sure about baking stuffed squid that long. Calamari usually gets rubbery if you go too far. 35 minutes is brave—maybe lower to 25–30?
Good point. Calamari can definitely turn rubbery if you overdo it—I’d try 25–30 min and check for tenderness around then.
I’ve done baked stuffed squid before and 35 was too long for me. I’d start checking at 25 and pull it as soon as it looks set.
Hate how expensive squid is where I live… but this recipe makes it feel worth it. Next time I’ll probably use a bit more olive oil for extra moisture.
Absolutely delicious! My family loved it. Will make again!
Yum! I made this last night and it was a huge hit! I added some extra olives ’cause I love ’em!
Made this last night and it was a total hit. The mix of mint + lemon zest is such a bright, “Greek-ish” vibe. I didn’t even bother with extra sauce—still loved it.
This is delicious but also kinda intense—so many herbs! I loved it, but I can see people thinking it’s too fresh. Garlic + lemon is perfect though.
I like that it’s stuffed and baked instead of fried. 30–35 minutes at 375°F seems doable. I’ll probably add a pinch of chili flakes for some heat.
Totally agree—baked stuffed calamari sounds way lighter than frying, but still flavorful. I’m also loving the chili-flake idea!
Looks complicated… I’m not a chef, but I might give it a shot. Also, what’s ‘kalama olive’? Sounds fancy! 😆
I’m skeptical about baking squid for 35 minutes. Squid gets rubbery so fast… Did it actually stay tender for you?
The lemon zest and juice is a must. I’d add a bit more feta next time because 1/2 cup feels like it disappears in there.
Okay, so… 12 large squid is a lot. I used what I had and it was a mess stuffing them. The toothpicks helped but I overthought it.
Honestly I get it—12 is a lot of squid to wrestle with. I’ve done it once and spent half the time chasing toothpicks 😂
I was skeptical about stuffing calamari, but the filling actually held together nicely. Next time I’ll squeeze a little more lemon on top for extra zing.
Good call on the lemon—stuffed calamari can be a little rich from the feta/olives, so more juice sounds perfect. Did you find the breadcrumbs stayed firm without getting soggy?
The ingredient list feels a little intense (so many herbs!), but I guess that’s the point. Kalamata olives + feta in the filling is a great combo. I might reduce the mint just a touch.