Greek Food, Cooking and Recipe Community

Greek style grilled Octopus?

1 - 2 of 2 Posts
xmelissaa

xmelissaa

Active member
I absolutely love grilled octopus, especially when I’ve had it in Greece or at Greek restaurants—it’s always so tender and flavorful with that perfect charred exterior. I’d love to recreate it at home, but I’m not sure where to start.

What’s the best way to prepare it the traditional Greek way? Should I boil or simmer it first to make it tender before grilling? Are there specific marinades or seasonings used in Greek recipes that really bring out its flavor?

I’d also love tips on grilling techniques—how to get that smoky, slightly crispy finish without overcooking it. And if you have any ideas for what to serve alongside it for an authentic Greek-style meal, I’d really appreciate the suggestions!
 
To recreate tender, flavorful Greek-style grilled octopus, start by simmering it first—this is key to achieving that melt-in-your-mouth texture. Place the cleaned octopus in a pot with water, a bay leaf, peppercorns, and a splash of vinegar or wine. Simmer gently for about 45-60 minutes until tender (test with a fork). Let it cool in its own juices to retain moisture.

For seasoning, keep it simple: olive oil, lemon juice, oregano, and a touch of garlic. Marinate the octopus in this mixture for at least 30 minutes before grilling. When grilling, preheat to high heat and cook for about 2-3 minutes per side, just enough to char the exterior while keeping the inside tender.

Serve it with fava (yellow split pea puree), a fresh Greek salad, or grilled veggies. A drizzle of olive oil and a squeeze of lemon at the end ties it all together. It’s a taste of Greece at home!
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Vegetarian Pastitsio Options?

I’ve been thinking about making a vegetarian version of pastitsio, but I’m not sure what would work best in place of the traditional meat sauce. I’d still like it to taste rich and satisfying and keep some of the character of the original dish rather than turning it into a completely different casserole.

Has anyone here made vegetarian pastitsio before? I was thinking lentils might work well because they would give the sauce some substance, especially with tomato, onion, cinnamon, and the other usual seasonings. Mushrooms also seem like they could add a nice savory flavor, either on their own or mixed with lentils. I’ve even seen versions using eggplant or zucchini.

I’d definitely keep the pasta and béchamel the same. What filling have you had the most success with? I’d especially love ideas that still taste traditionally Greek rather than just being a generic vegetarian pasta bake.

How Do You Keep Lamb from Drying Out in the Oven?

I’ve been cooking more traditional Greek food at home lately, and one thing I’m still trying to get right is oven-roasted lamb. I love the flavor, especially with garlic, lemon, oregano, and potatoes, but sometimes the meat comes out a little drier than I’d like.

For those of you who make lamb regularly, how do you keep it tender and juicy in the oven? Do you cover it for part of the cooking time, add water or broth to the pan, or cook it slowly at a lower temperature?

I’m also wondering if the cut makes a big difference. I usually see leg of lamb used, but would shoulder be more forgiving for a long roast?

I’d like to get that really tender Greek-style lamb that practically falls apart. Any tips on temperature, cooking time, marinades, or resting the meat would be appreciated.

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do you put potatoes in your moussaka?

My family has never made moussaka with potatoes, so I always grew up thinking of it as layers of eggplant, meat sauce, and béchamel. Recently, though, I had moussaka at a restaurant that included a layer of potatoes, and I absolutely loved it.

The potatoes gave it a little more substance and seemed to soak up some of the flavors from the meat sauce. It made the whole dish feel even more comforting without taking away from the eggplant.

Now I’m curious about how common this is in Greece and in Greek families. Is adding potatoes considered traditional in certain regions, or is it simply one of those variations that depends on the household?

If you make moussaka at home, do you include potatoes? And if you do, do you use them along with eggplant or in place of some of it?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top