Ingredients
1 kilo cuttlefish
1 kilo spinach
15 spring onions, finely chopped
1 bunch dill, finely chopped
1 fennel, finely sliced
300ml olive oil (this is the original recipe; if you prefer, using less will work just as well)
salt, pepper and cumin
juice of 2 lemons
Method
1. Blanch the cuttlefish and cut into small pieces (keep the stock).
2. Wash and drain the spinach.
3. In a saucepan, heat oil and sauté onion, add the spinach, add 1 tablespoon of the stock (not too much stock as the spinach will spill its own water).
4. Add the dill, fennel, cuttlefish and spices, and allow to cook on low heat and wait for the water to evaporate.
5. Just before removing from the heat add the lemon.
Serve and enjoy!
*Recipe courtesy of Dora Kitinas-Gogos.