Cuttlefish is one of those deeply traditional Greek dishes that quietly appears on family tables across the country, especially during fasting periods.

It is simple, nourishing, and incredibly versatile, cooked with greens, wine, tomato, or even just olive oil and herbs depending on the region and the season.

This version with spinach and tomato is one of the most loved. The cuttlefish becomes tender and slightly sweet, the spinach melts into the sauce, and the olive oil ties everything together in the most Mediterranean way.

It is a dish that reflects everyday Greek cooking, seasonal ingredients, patience, and balance. Nothing complicated, yet full of character.

Cuttlefish is a staple in Greek home cooking, prepared in many different ways, each one carrying its own story.

Serve it warm with good bread, a drizzle of olive oil, and a glass of white wine, exactly how it is enjoyed in Greece.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 kg cuttlefish cleaned and cut into pieces
500 g fresh spinach washed
1 onion finely chopped
2 cloves garlic
2 ripe tomatoes grated or 1 cup crushed tomatoes
Half cup olive oil
Half cup white wine
1 small bunch dill chopped
Salt
Black pepper
Optional squeeze of lemon at the end

Directions

Heat the olive oil in a wide pot and sauté the onion until soft. Add the garlic and cook briefly.
Add the cuttlefish and sauté for a few minutes until it releases its juices.

Pour in the wine and let it simmer until the alcohol evaporates.
Add the tomatoes, salt and pepper. Simmer gently for about 25 to 30 minutes until the cuttlefish starts to become tender.
Add the spinach in batches, letting it wilt into the sauce. Cook another 10 to 15 minutes until everything is soft and the sauce slightly thick.
Finish with fresh dill and a small squeeze of lemon if you like.

Tip
Do not overcook. Cuttlefish must be either cooked quickly or long enough to become tender. For this dish medium gentle simmering works best.
Serving
Serve with crusty bread, a drizzle of olive oil and a glass of cold white wine.