Calamari with Spinach and Dill

This fragrant Greek dish combines tender calamari with fresh spinach, aromatic dill or fennel, and delicate spring onions. A splash of white wine enhances the flavors, while a hint of nutmeg and lemon juice adds depth and brightness. Traditionally enjoyed with crusty bread or rusks, this dish is a celebration of Mediterranean simplicity and freshness. The calamari releases its natural juices, blending harmoniously with the greens to create a light yet satisfying meal. Whether served as a main course or part of a seafood feast, this recipe showcases the essence of Greek coastal cuisine—where seafood and vibrant greens come together in perfect balance.

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Ingredients (Makes 4 servings)

1 kg (2.2 lbs) calamari, fresh or frozen, cleaned and sliced into rings
7–8 spring onions (white and tender green parts), finely chopped OR 2 medium onions, finely diced
1 kg (2.2 lbs) fresh spinach, cleaned and roughly chopped
1 bunch dill or fennel (tough stems removed), finely chopped
3 garlic cloves, finely chopped
80 ml (⅓ cup) white wine
60 ml (¼ cup) olive oil
1 tbsp tomato paste (optional)
A pinch of ground nutmeg
Fresh lemon juice, to taste
Salt and freshly ground black pepper, to taste

Nutrition Information (per 100g)

Calories: 85
Fat: 4.5
Protein: 9.2
Carbohydrates: 3.8
Fiber: 1.2

Directions

Sautéing the Calamari

1. Heat the olive oil in a large pot over medium heat. Add the calamari rings and chopped onions, sautéing for 3–4 minutes until softened.

Adding Aromatics and Greens

2. Stir in the garlic and cook for a few seconds until fragrant. Add the spinach, nutmeg, and a pinch of salt. Toss gently until the spinach wilts and reduces in volume.

Deglazing and Simmering

3. Pour in the white wine and let it simmer for 2–3 minutes. If using tomato paste, dissolve it in a small amount of water and add it to the pot.

Cooking to Perfection

4. Reduce the heat to low, cover the pot, and cook for about 20 minutes. The calamari and spinach will release their natural juices, creating a flavorful broth. If the liquid evaporates too quickly, add a little water.

Finishing Touches

5. Once the dish is ready and has thickened slightly, remove from heat. Stir in the chopped dill or fennel and mix well.

Serving

6. Serve warm with fresh lemon juice and a sprinkle of black pepper. Accompany with crusty bread or rusks for a complete meal.

Cookix's Secrets

Alternative Cooking Method

Instead of braising, grill the calamari separately and toss it with the sautéed spinach and herbs.

Alternative Proteins

Substitute calamari with shrimp or cuttlefish for a variation on the seafood theme.

Bold Flavor Enhancements

Add a pinch of chili flakes for a subtle heat or a splash of ouzo for a traditional Greek twist.

Cooking Technique

Avoid overcooking the calamari, as it can become rubbery. Keep the heat moderate and cook until just tender.

Flavor Enhancement

For a richer taste, add a splash of seafood stock instead of water if needed.

Healthier Version

Reduce the olive oil to 40 ml (about 3 tbsp) for a lighter dish.

Ingredient Selection

Use fresh calamari for the best texture, but frozen works well if properly thawed.

Ingredient Substitutions

If dill or fennel is unavailable, use fresh parsley or basil for a different herbal note.

Seasonal Tweaks

In winter, replace spinach with Swiss chard or kale for a heartier version.

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