Greek cuisine · Fish & Seafood

Soupies me Spanaki

Cuttlefish braises with spinach, spring onions, dill, and white wine into a deep green braise.

Ingredients · for 4 servings

• 800 g cuttlefish (cleaned, or squid tubes as a substitute)
• 500 g spinach
• 1 bunch spring onions
• 1 onion
• 1 bunch dill
• 150 ml white wine
• 5 tbsp olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Clean the cuttlefish under cold water, cut into finger-width strips, and let it drain well; wash the spinach and chop it roughly.
2. Finely dice the onion and sauté it in olive oil for 5 min. until translucent, then add the spring onions, sliced into rings, and sauté for 2 min. more.
3. Add the cuttlefish strips and fry over medium heat for 5 min., until the liquid they release has almost completely evaporated.
4. Deglaze with the white wine, let it reduce for 2 min., pour in 150 ml water, and braise gently covered for 30–35 min., until the cuttlefish is tender.
5. Fold in the spinach in batches and continue braising uncovered for 5 min., until it wilts down and the sauce thickens.
6. Stir in the chopped dill and the lemon juice, season to taste with salt and pepper, and serve with white bread.