Kalamari Me Spanaki

Cut the squid into rings and blanch in boiling salted water for one minute, then drain. Heat some extra virgin olive oil in a frying pan and sauté the sliced onion until softened. Mix together the spinach, squid, diced tomato, softened onion, oregano and dill. Season with salt and pepper. Place the spinach and squid in an ovenproof dish, cover with aluminium foil, and bake at 180°C for 40 minutes. Serve.