Cuttlefish with Spinach
                                 
    750 g  Cuttlefish or squid               Freshly ground black pepper
    1/3 c  Olive oil                         750 g  Spinach    
           Water                               1 c  Chopped spring onions
           Salt                              1/2    Lemon (juice only)

  Cuttlefish (soupies) as distinct from squid (kalamaria) are preferred
  for this dish, though either may be used.  Cleaning cuttlefish can be
  a rather messy business as these marine molluscs have an ink sac from
  which the pigment sepia is obtained.  The sac ruptures easily and is
  usually ruptured by the time you purchase them, so don't be put off
  by their colour - the ink rinses off easily.

  Rinse cuttlefish or squid and remove head, attached tentacles and
  intestines; discard intestines.  Pull out cuttle bone or fine
  transparent bone if squid is being prepared.  Pull off fine skin and
  rinse.  Remove eyes and beak from head, leave head attached to
  tentacles and pull or rub off skin from tentacles, or as much skin as
  will easily come off.

  Slice hood or body into strips.  If squid are large, slice head and
  tentacles - cuttlefish tentacles are usually small and these are left
  intact.  Place prepared cuttlefish or squid in pan and set on medium
  heat. Cover and cook for 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.