Greek Recipes

Greek and Cypriot recipes

Octopus Baked in Paper (Peloponnesos)



  • 1 medium octopus (about 21⁄2 pounds)
  • 1⁄4 cup olive oil
  • 3 garlic cloves, very thinly sliced
  • 1⁄3 cup chopped fresh flat-leaf parsley
  • Freshly ground black pepper to taste

Makes 4 to 8 meze servings


1. Wash the octopus and pat dry. Rub the octopus with a little olive oil and hang on a clothesline outdoors in hot weather for 24 hours. If this is impossible, clean the octopus (remove the hood and beak, page 462) and place it in a dry pot. Heat over a very low heat until the octopus has exuded all its liquid, about 45 minutes. Drain well.

2. Have a large sheet of parchment or wax paper ready. Preheat the oven to 350°F. Place the octopus on the parchment. Sprinkle it with the garlic, parsley, and pepper and wrap it in the parchment. Place in a lightly oiled baking pan and bake the octopus until tender, 35 to 45 minutes. Transfer to a serving platter and serve immediately, cutting it into pieces along its tentacles.

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