Cuttlefish with Spinach

1 can tomatoes 1 glass of wine 2 large onions, chopped 1 cup olive oil Salt and pepper 1 / 2 pound spinach 1 / 4 bunch dill 6 peeled and sliced cuttlefish pieces 1 tablespoon tomato paste 1 / 2 bunch parsley

Clean the cuttlefish bone, viscera and their ink



-Put in a pot to burn oil
-Add onions and cook
-Stir and cuttlefish
Deglaze with wine;
-Add tomato paste and
-Add parsley and dill
Season to taste;
Add spinach;
-Cover the pan and let simmer until it becomes the sauce.

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