INGREDIENTS

• 500 g (7 THALASSES) cuttlefish
• 350 g spinach
• 250 g tomato sauce
• 170 g bulgur
• 1 onion
• 1/2 bunch of dill
• juice and zest of a lemon
• olive oil
• salt
• pepper

METHOD

1. After defrosting the cuttlefish in the refrigerator from the previous day, cut it into smaller pieces and place it in a hot non-stick pan.
2. Add the chopped onion and sauté them until they start to golden brown.
3. Add the sauce, salt, pepper and water and bring to a boil.
4. Once they come to a boil, add the spinach, close the lid and let it cook for 30 minutes over medium heat.
5. Add the bulgur and a little more water, and once it comes to a boil, remove from the heat and let the bulgur absorb the liquid.
6. Finally, add the dill, the juice and zest of a lemon and olive oil.

Recipe by Alexandra Kontodimou, clinical dietician (@nutrition_home)