Easter Recipe: Soupia Lemonato

Whether you’re cooking for a family feast this Easter or looking for an authentic recipe to try out for yourself in the lead up to the holidays, this dish is sure to satisfy. This traditional cuttlefish dish is so simple, yet undeniably Greek with flavours of dill, olive oil and lemon. Not only is it delicious, but it is perfect for the Easter period as it is fasting friendly. If you’re new to cooking with this little sea creature, you can find cuttlefish pre-gutted and cleaned to skip the prep work.



  • 500g Cuttlefish – gutted, cleaned & patted dry
  • 1 medium onion – sliced
  • Small bunch of dill
  • 1 cup olive oil
  • 2kg spinach
  • ½ cup dried onions
  • 5 cloves of garlic – minced
  • Juice of 2 lemons
  • 1 tbs cornflour
  • 1L water
  • Salt & pepper to taste



  1. Place a casserole dish filled with water over a medium to high heat on the stovetop
  2. Add the olive oil, cuttlefish and dried onion to the water and sauté for 20 minutes until most of the water has evaporated
  3. Add the dill, garlic, spinach and fresh onion and bring to a boil
  4. Place the cornflour in a bowl and add the lemon juice, stirring slowly
  5. Slowly add the cornflour mix to the cuttlefish mix, stirring slowly, and sauté for 3-4 minutes
  6. Serve hot and enjoy! Kali Orexi!