Clean the calamari, separate and chop the tentacles. Heat the olive oil and sauté the green onion, garlic and spinach until soft, then let them cool. Mix the spinach, ricotta, thyme, breadcrumbs, parsley, lemon zest and 1 egg white.
Add salt and pepper to taste and fill the calamari with the mixture. Close the squid with toothpicks to prevent the mixture from pouring out.
Beat 2 eggs and 1 egg yolk and heat oil in a deep pan. Roll each squid first in flour, then in egg and finally in breadcrumbs.
Fry them on both sides to an attractive tan.