Fry the onions in 2 Tbs oil. Add first the pre-cooked octopus cut in pieces, stirring for a few minutes, the tomatoes, the wine, parsley, lemon juice, pepper and nutmeg. Allow to cook for ½ hour. Mix in the spinach, (already cooked in its own water with the rest of the oil) and the sugar. Simmer for ¾ hours.

Alternatively instead of the tomatoes you may use 350 gr of Greek yoghourt and 4 Tbs of parmesan.