Cuttlefish with spinach (Soupies me spanaki)

1. Cut the cleaned cuttlefish into 3-4 cm pieces and pat dry; wash the spinach and roughly chop the larger leaves.

2. Soften the finely chopped onion in the olive oil in a pan, then add the cuttlefish and cook over high heat for 5 minutes until it releases its liquid and it evaporates.

3. Pour in the white wine, boil for 2 minutes, then add about 200 ml water, cover and simmer gently for 40-45 minutes until the cuttlefish is tender.

4. Add the chopped spring onions and most of the dill, then the spinach in batches, letting it wilt.

5. Season with salt and pepper and cook uncovered for another 8-10 minutes, until most of the liquid has evaporated but the dish is still juicy.

6. Drizzle with the lemon juice, sprinkle with the remaining dill and serve with fresh bread.

Tip: A favourite during the spring fasting period. If you freeze the cuttlefish beforehand and then thaw it, its fibres loosen and it becomes tender faster.