Put the raisins in hot water to soften, then drain. Toast the pine nuts. Cut the cuttlefish filets into long strips. Wash and dry the spinach in the special utensil. Wash and chop the fresh onion. In a non-stick frying pan heat the oil and fry the cuttlefish. Salt and pepper them and when they are soft remove from the frying pan. Add wine to the pan and stir. Next, add the raisins, salt and pepper to taste and allow the sauce to thicken on a low heat uncovered.
In another frying pan, heat 2-3 Tbs olive oil and sauté the fresh onion and the spinach. Reduce the heat, cover the pan and allow the spinach and the onion to soften. Add the tomatoes, salt and pepper to taste. Cook for a few minutes and remove from the heat. The vegetables should be crisp.

The finale
Serve the cuttlefish with the sautéed vegetables and the wine sauce poured on top. Sprinkle with the toasted pine nuts. Garnish with plenty of finely chopped dill.

Why is it that when we add the wine to the sauce we should leave it uncovered? We do that so that the alcohol in the wine can evaporate. If we cover the pan, the sauce is left with a strong taste of wine that will overwhelm all other flavors.