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Greek Octopus Wrap (Octopus Souvlaki)

A summer appetizer that you will love.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 servings
Course: Appetizer
Cuisine: Greek

Ingredients

For the octopus:
  • 1.5 kg octopus
  • 2 bay leaves
  • 1 medium onion sliced
  • 1 fennel sliced
  • 1 celery stick finely chopped
  • 1 Florina pepper cut into cubes
  • 1 carrot cut into thin slices
  • ½ tbsp peppercorns
For the souvlaki:
  • 4 souvlaki wraps
  • 1 tomato cut into thin vertical slices
  • ½ onion cut into thin vertical slices
  • 100 g fish roe dip (taramosalata) (mayonnaise works also great)
To serve (optional):
  • French Fries

Instructions

For the octopus:
    Cup of Yum
  1. In a deep pot, add a little olive oil, the onion, sliced fennel, celery, carrot slices, Florina pepper, bay leaves and pepper.
  2. Arrange the octopus evenly over the vegetables, ensuring that the tentacles and head are separated.
  3. Turn the heat to medium-low and cover with the lid and boil for about 1 hour, until the octopus is soft.
  4. Check with the knife to see if it is ready after 1 hour (it must be soft). When ready, remove from heat and allow to cool.
Souvlaki wrap:
  1. Place a pan over medium heat and toast the wraps. As soon as they are ready, set them aside.
  2. Skewer the tentacles and grill them for 1 to 2 minutes to maintain their shape.
To serve:
  1. Place the octopus, tomato, French fries and fish roe dip in the wraps, fold and serve. Enjoy!

Notes