Soupies me Spanaki

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: slice the cuttlefish into bite-size pieces, finely chop the onion, mince the garlic, grate the tomato, slice the spring onions, and chop the dill. If the spinach leaves are large, roughly chop them. Having everything ready is important because the dish cooks quickly once the aromatics start frying.

   500 g cleaned cuttlefish, sliced into bite-size strips or pieces150 g yellow onion, finely chopped3 garlic cloves, minced180 g ripe tomato, grated or very finely chopped300 g baby spinach, roughly chopped if large20 g fresh dill, finely chopped40 g spring onions, finely sliced
2. 2

   Heat the olive oil in a wide heavy pan or shallow pot over medium-high heat. Add the onion and cook for 4-5 minutes until softened and lightly golden. Stir in the garlic and spring onions for 30 seconds, just until fragrant; do not let the garlic brown or it will taste bitter.

   45 ml olive oil150 g yellow onion, finely chopped3 garlic cloves, minced40 g spring onions, finely sliced
3. 3

   Add the cuttlefish and cook for 3-4 minutes, stirring, until it turns opaque and releases some liquid. Let that liquid mostly evaporate so the flavor concentrates rather than steams.

   500 g cleaned cuttlefish, sliced into bite-size strips or pieces
4. 4

   Pour in the white wine and simmer briskly for about 2 minutes to cook off the raw alcohol. Add the grated tomato, water, salt, and black pepper, then bring to a gentle simmer.

   120 ml dry white wine180 g ripe tomato, grated or very finely chopped120 ml water5 g fine sea salt1 g freshly ground black pepper
5. 5

   Cover partially and braise over medium to medium-low heat for 18-20 minutes, stirring once or twice, until the cuttlefish is tender. Check doneness by cutting a thicker piece: it should yield easily, not feel rubbery. If needed, cook a few minutes longer with a splash more water.

6. 6

   Add the spinach in 2-3 handfuls, turning it into the sauce as each addition wilts. When all the spinach has collapsed, stir in the dill and cook uncovered for 3-4 minutes more, until the greens are tender but still vibrant and the sauce is lightly brothy, not dry.

   300 g baby spinach, roughly chopped if large20 g fresh dill, finely chopped
7. 7

   Turn off the heat and stir in the lemon juice and extra virgin olive oil. Taste and adjust seasoning if needed. Let the dish stand for 2 minutes before serving so the sauce settles and the dill aroma blooms.

   15 ml lemon juice10 ml extra virgin olive oil
8. 8

   Serve warm with crusty bread or boiled potatoes if you like, spooning plenty of the pan juices over the cuttlefish and spinach.

Origin & History

Soupies me spanaki is a classic Greek seafood-and-greens dish that reflects the coastal cooking of the islands and mainland alike. It pairs tender cuttlefish with olive oil, wine, herbs, and leafy greens, a combination rooted in the Lenten and pescatarian traditions of Greek home kitchens. The result is rustic, seasonal, and deeply tied to the Mediterranean pantry.