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Cuttlefish with spinach (Lent)

Cuttlefish With Spinach (Soupies me spanaki)
During Lent this would have to be one of my favourite dishes, it can be made as below or by adding a little tomato paste when you add the spring onions, it’s up to you. Personally, I just love the lemon flavour with the seafood and of course even better when served with Zakynthian Verde white wine.
What you need
1 kg. of cuttlefish (gutted and cleaned), fresh or frozen
3 bunches of spring onions, chopped
1kg. of spinach, rinsed well
1/2 cup of Zakynthian olive oil + extra for finishing
salt and pepper to taste
1 juice of lemon
1 cup of chopped fresh dill
How to prepare:-
In a large saucepan, add a small amount of Zakynthian olive oil over medium heat and add your cuttlefish. Stir occasionally and simmer for about 5 minutes or until the liquid begins to release from the cuttlefish. Now add the chopped spring onions, salt and pepper to taste. Simmer for another 5-7 minutes.
Now add half of your spinach plus the rest of the Zakynthian olive oil and place the lid on the saucepan. The spinach will wilt as the water is released. After about 5 minutes, take the lid off and season to taste again with salt and pepper. Add some water if necessary (say a cup) and cover again and simmer for about 30 minutes.
At this point your cuttlefish should be tender (if not, simmer a little longer). Once your cuttlefish is fork-tender, take off the heat an add the remaining spinach, chopped dill and fresh lemon juice. Taste and adjust seasoning. Drizzle with some more extra-virgin olive oil.
Kali Orexi

About Louise Inzk

Louise is Australian born and has been a Greek citizen since 1991. She has deep cultural ties with the island, often writing about Zakynthian Traditions and Culture. She is also an active member of the Volunteer Group of Zakynthos, Giostra Di Zante and is a member of the women's choir "Rodambelos". Her love of the island and all it offers saw her joining the Zakynthos (Zante) Informer admin team in 2014.

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