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1 kg cuttlefish
1 kg fresh spinach
3 onions
1 tea cup olive oil
salt & pepper
fresh lemon juice

Cooking process:
1. Wash and chop the cuttlefish into pieces. Remove the backbone, the skin,and eyes and cut the tentacles into pieces. Let it drain.
2. Wash the spinach thoroughly and chop into pieces.
3. Peel and chop the onions, sauté them in a saucepan with olive oil. Add the cuttlefish and its tentacles and sauté for a few minutes.
4. Add the spinach, chopped parsley, dill, salt & pepper. Add a cup of water and simmer on low until no water remains.
(Note to not add too much salt because the cuttlefish has a salty taste.)
5. Add fresh lemon juice to taste.
6. Serve hot or cold.

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