Soupies me Spanaki
Tender braised cuttlefish is simmered with onion, garlic, tomato, white wine, and a generous amount of spinach, then finished with fresh dill and lemon. The finished dish is savory, herbaceous, and lightly brothy, with the sweet depth of cuttlefish balanced by bright greens and olive oil.
Ingredients
For the braise
- 500 gcleaned cuttlefish, sliced into bite-size strips or pieces
- 45 mlolive oil
- 150 gyellow onion, finely chopped
- 3garlic cloves, minced
- 180 gripe tomato, grated or very finely chopped
- 120 mldry white wine
- 120 mlwater
- 5 gfine sea salt
- 1 gfreshly ground black pepper
For the greens and herbs
- 300 gbaby spinach, roughly chopped if large
- 20 gfresh dill, finely chopped
- 40 gspring onions, finely sliced
For finishing
- 15 mllemon juice
- 10 mlextra virgin olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
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.
- 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.
- 8
Serve warm with crusty bread or boiled potatoes if you like, spooning plenty of the pan juices over the cuttlefish and spinach.
Nutrition per serving
Notes
- •A wide pan helps the cuttlefish braise evenly and allows excess liquid to reduce fast enough to fit the 45-minute total time.
- •Baby spinach is ideal here because it cooks down quickly; mature spinach will work but may need 2-3 extra minutes.
- •Do not overcook the dill; adding it near the end keeps its fresh, unmistakably Greek aroma.
- •If your cuttlefish is especially large or older, it may need a slightly longer braise to become tender.
Background
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.
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