Name: Octopus or Salt Cod Pie (Ktapodopita or Bakaliaropita)
Yield: Makes 10 to 12 servings
Cuisine: Greek
Ingredients: 4 garlic cloves, coarsely chopped; 1½ pounds zucchini, coarsely grated; 1½ 17¼-ounce packages (3 sheets) frozen puff pastry, thawed according to the package instructions; 2 pounds fresh or frozen octopus (1 large or several small) or 1 pound salt cod soaked overnight in several changes of water; ⅔ cup medium-grain rice, such as Arborio, soaked in warm water for 10 minutes and drained; ½ teaspoon ground cinnamon 1 teaspoon salt; 1 pound ripe tomatoes, cored and diced or grated (see Note); 2 tablespoons olive oil, plus ¼ cup if using salt cod; 1 teaspoon Aleppo pepper or pinch crushed red pepper flakes; 1 cup packed coarsely chopped fresh flat-leaf parsley; ½ cup dry red or rosé wine; 4 cups coarsely chopped onions

Preparation info

Makes
10 to 12
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THE FILLING of this delicious pie from Cephalonia is unusual. The salty taste of seafood is complemented by the fresh flavor of zucchini, tomatoes, onions and garlic. The pie needs long, slow baking so that the rice can absorb the moisture in the filling and cook. The result is unbelievable. Octopus pies, a typical Lenten dish, are also prepared on Lesbos and other islands of the Aegean, but I love this particular version because of the special fragrance the cinnamon gives it.

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