What a wonderful dish, so light and tasty!

Serves: 4 Preparation: 15′ Cooks in: 1:20′ Ready in: 1:35′

1 1/2 kg cuttlefish, chopped
1 kgr spinach leaves
7 spring onions, chopped
4 tbsp dill, finely chopped
a little water
1 lemon, juiced
1 tbsp flour
1/3 cup extra virgin olive oil
salt, pepper

Step 1
Cook cuttlefish in a pan on medium to high heat until all liquid is absorbed. Add oil and cook onions until softened. Add a little water if necessary, season with salt and pepper and cook on low heat for 20 minutes until all ingredients soften.

Step 2
Add spinach leaves and dill and cook for another 10 minutes until wilted.

Step 3
Dissolve flour in lemon juice and pour in the pan. Move the pan so as the flour mix coats all ingredients. Cook until sauce thickens. Serve warm sprinkling with some extra dill.

Photo: George Drakopoulos / Food styling: Tina Webb

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