Cuttlefish with spinach

Cuttlefish with spinach
5.0/5 rating (1 votes)

  • Serves: 6
  • Complexity: medium


  • 1kg cuttlefish
  • 1 1/2kg spinach
  • 1 cup olive oil
  • 5 spring onions, chopped
  • a little chopped dill
  • a little chopped fennel
  • a little chopped mint
  • 2 ripe tomatoes
  • a little salt
  • freshly ground pepper
  • 3 tbsp white wine


    1. Remove the soft membrane, bones and ink sacs from the cuttlefish. Empty the inc sacs into a small bown and dilute with 4 glasses of water, to separate the sand from the ink. 

    2. Wash the cuttlefish and leave them to drain in a sieve. Heat the olive oil and sautee the spring onions, dill, fennel, and mint. chop the cuttlefish and add them to the pan. Add some pepper. 

    3. Once sauteed, add the ink, little by little. Lower the heat and bring to a simmer. When half done, add the spinach. 

    4. Peel the tomatoes, remove the seeds, and chop. Add to the pot with the cuttlefish and spinach. Remove from the heat and add a little salt, freshly ground pepper, and the white wine, mix and serve. 


A fresh-tasting and juicy dish, fragrant with dill, fennel, and mint.The ouzo-like aroma, thanks to the fennel, is perfectly combined with the acidic tomato sauce. Best enjoyed with a white aromatic wine, or even with retsina.

White Wine