Cuttlefish with Spinach -

1/3 c Olive oil

Water Salt Freshly ground black pepper 750 g Spinach

1 c Chopped spring onions

1/2 Lemon (juice only)

15 minutes in its own juice. Add half the oil, just enough water to cover, and salt and pepper to taste, cover and simmer gently for 45 minutes or until tender. Meanwhile trim spinach and wash thoroughly. Drain well and chop leaves and stalks coarsely. Heat remaining oil in a separate pan and gently fry spring onion until soft, add spinach and stir over heat until it wilts. Add spinach mixture to cuttlefish or squid with lemon juice and adjust seasonings with salt and pepper. Cover and simmer for further

10-15 minutes. Serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN:

Typed for you by Karen Mintzias