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!