Cuttlefish with spinach - (Soupies me spanaki) Cuttlefish with spinach NOTES A typical Greek Lenten dish. Usually cooked on Clean Monday feast. Greek : Σπουπιές με σπανάκι Serves / Yields : 4 - 6 persons Season:Autumn,Winter,Spring Print this recipe INGREDIENTS 1 kg cuttlefish 1 kg spinach 3 onions parsley dill 1 tea cup olive oil salt pepper lemon juice METHOD 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.