Ingredients

• 1 kg cuttlefish
• 1 kg spinach
• 3 onions
• parsley
• dill
• 1 tea cup olive oil
• salt
• pepper
• lemon juice

Instructions

• Wash and chop the cuttlefish in pieces. Remove the backbone, the skin, the eyes and cut the tentacles in pieces. Let it drain.
• Wash the spinach thoroughly and chop it in pieces.
• Peel and chop the onions, saute them in a saucepan with olive oil.
• Add the cuttlefish and its tentacles and saute for a while.
• Then add the spinach, the parsley (chopped), the dill, salt and pepper.
• Add a cup of water and simmer in low temperature until only the oil remains.
• Do not put to much salt because the cuttlefish has a salty taste itself. Remove from heat and pour the lemon juice. Serve hot or cold.