Adapted from The Foods of the Greek Islands
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.
This is a large pie, but any leftovers keep well for about 3 days in the refrigerator or can be frozen for up to 3 months, wrapped in aluminum foil and sealed in a zipperlock bag.
I often make it into small individual pies, especially if I use our homemade phyllo. Leftover, charcoal-grilled octopus can also be used in the stuffing, and a bay leaf at the bottom of the pan makes the pies fragrant.
Makes 10 to 12 servings (more…)