Stuffed squid saganaki

  • 30 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print


Stuffed squid saganaki
  • 8 small whole squid (600g)
  • 1/4 cup (40g) seeded kalamata olives, chopped coarsely
  • 1 teaspoon lemon rind, grated finely
  • 1/4 teaspoon dried chilli flakes
  • 200 gram feta cheese, crumbled
  • 2 teaspoon fresh thyme leaves
  • 1 tablespoon olive oil
  • 1 small red onion (100g), chopped finely
  • 1 clove garlic, crushed
  • 1/2 cup (125ml) dry white wine
  • 1 cinnamon stick
  • 2 x 400g cans diced tomatoes
  • 3 sprigs fresh thyme
  • 2 teaspoon white sugar


Stuffed squid saganaki
  • 1
    Gently separate bodies and tentacles of squid by pulling on tentacles. Cut head from tentacles just below eyes; discard head. Trim long tentacles of each squid; remove the clear quill from inside body.
  • 2
    Peel inside flaps from bodies with salted fingers, then peel away dark skin. Wash squid well and pat dry with absorbent paper.
  • 3
    Combine olives, rind, chilli, three-quarters of the cheese and half of the thyme leaves in small bowl; stuff cheese mixture into squid bodies. Place tentacles inside opening; secure tentacles to squid with toothpicks. Cover; refrigerate until required.
  • 4
    Heat oil in large deep frying pan; cook onion and garlic, stirring, until onion softens. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced by half.
  • 5
    Add cinnamon, undrained tomatoes, thyme sprigs and sugar; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until sauce thickens slightly.
  • 6
    Add stuffed squid to pan; simmer, covered, about 15 minutes or until squid are cooked through, turning once halfway through cooking time. Add remaining cheese and remaining thyme leaves; stir until cheese melts slightly.
  • 7
    Remove toothpicks; serve with greek-style bread, if desired.


Saganaki, is the traditional Greek name for a snack or entrée of floured, herbed then fried cheese which is sprinkled with lemon juice and eaten with bread.

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