Ingredients:
1 kilo cuttlefish
1 kilo spinach
15 spring onions
1 bunch of dill
1 bunch of fennel
Some mint leaves
300 g. oil
Salt, black pepper, oregano
Cumin
Juice of 1 lemon
Instructions:
Poach the cuttlefish and cut them in pieces as you like. Then clean, chop and wash the spinach well. Dip the spinach in boiled water for a while. Get it out and drain it. Clean and chop the spring onions, the dill and the fennel. Pour the oil in a pan and sauté the spring onions and the cuttlefish. Then, add the spinach. Add a spoonful of broth from the cuttlefish, as well as the salt. When it comes to boil, add the dill and the fennel. Don’t pour much broth, as the spinach will bring out its own liquid and will boil very quickly. Add the spices and lower the heat. Wait until all the liquids are evaporated and the food stays with its oil. Add the lemon 1 minute before you remove from heat.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'
