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GreekAuthentic Cuisine

Soupies me Spanaki

Serves 4 to 6 Entree seafood, Fish

Soupies me Spanaki

Soupies me Spanaki is a staple in the kitchens of Crete and the surrounding islands, where the sea yields fresh cuttlefish and the land offers vibrant spinach. This dish is most often prepared at home, in the casual comfort of evening meals, when the day's catch is still fresh and the produce is at its peak. It's a reflection of a way of cooking that prizes simplicity and the quality of ingredients, often shared with family gathered around a modest table.

The flavors are a harmonious blend of tender cuttlefish, earthy spinach, and the brightness of lemon, all embraced by the richness of olive oil. Each bite carries the subtle sweetness of onion and the gentle seasoning of sea salt and black pepper, creating a dish that's both comforting and invigorating. Serve it simply, allowing the ingredients to shine and transport you to the sun-drenched Aegean shores.

Ingredients

  • 800 gcuttlefish
  • 500 gspinach
  • 100 mlolive oil
  • 1onion
  • 1lemon
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning the cuttlefish thoroughly under cold running water to remove any sand or debris. Pat them dry with paper towels to ensure they sear properly and don't release too much moisture during cooking.
  2. In a large skillet or shallow pot, heat 100 ml of olive oil over medium heat. Dice the onion finely and add it to the oil. Sauté the onion until it becomes translucent and fragrant, stirring occasionally to prevent browning.
  3. Add the cuttlefish to the skillet with the sautéed onions. Cook the cuttlefish, stirring gently, until they turn just opaque. This should take a few minutes, and you'll notice the cuttlefish firming up slightly.
  4. While the cuttlefish is cooking, wash the spinach thoroughly to remove any grit, then roughly chop it. Add the spinach to the skillet, stirring it into the cuttlefish and onions. Allow the spinach to wilt and release its juices, which will blend with the other ingredients.
  5. Cut the lemon in half and squeeze the juice over the mixture in the skillet. Stir well to combine, ensuring the lemon juice coats the cuttlefish and spinach evenly. The lemon will brighten the flavors and add a fresh aroma to the dish.
  6. Season the dish with fine sea salt and black pepper to taste. Stir again to distribute the seasoning evenly. Taste the dish to ensure the balance of flavors is to your liking.
  7. Serve the Soupies me Spanaki immediately while it's hot, allowing the fresh flavors of the lemon and olive oil to shine through. Enjoy this traditional Greek dish with a side of crusty bread or a simple salad.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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