Neighborhood Kitchens

Oleana's Carrot & Fennel Saganaki

Saganaki refers to a number of different Greek dishes prepared in a sagani, a small frying pan. This one is an octopus-based entrée.

This is a complicated recipe, so we suggest you read the whole thing before you begin

For Octopus
1 small octopus
1/4 bottle white wine
2 cloves garlic
2 bay leaves
1 carrot
2 ribs celery
1/2 onion
Fresh herb stems (optional: At Oleana, they use parsley, mint, and oregano stems)
12 pitted Kalamata olives
2 Tbs. olive oil

For Saganaki
1 onion
1 fennel
3 – 4 carrots (depending on size)
2 ribs celery
1 tsp. garlic, finely chopped
1 tomato
1/4 cup olive oil
1 Tbs. Greek spices (tarragon, mint, oregano)
1/4 cup pepperoncini, finely chopped
1 fresh lemon’s juice
2 oz. French goat feta cheese

For Serving
2 oz. French goat feta cheese
1 sprig fresh oregano
1 sprig fresh dill
1/4 cup fried walnuts
1 Tbs. garlic, fried
1/4 cup pita, toasted & crushed
1 tsp. olive oil


Prepare Octopus
Simmer octopus with white wine, garlic, spices, carrot, celery, onions, and fresh herbs stems for approximately 2 hours or until tender.

Skewer octopus pieces along with Kalamata olives. Drizzle with olive oil and grill until charred and crispy. (Be careful not to let olives overcook – they are good warm, but not burnt.)

Preparing Saganaki
Julienne onion, fennel, carrots, and celery. Finely chop garlic and tomato.
“Sweat” vegetables and tomatoes by sautéing in olive oil, so there is little to no color, but maximum cooking time. Start with onions, fennel, and garlic, then add carrots, celery, and tomato. Let simmer to cook down and combine flavors.

Add Greek spices, pepperoncini, and a few squeezes of fresh lemon.

Place saganaki in a small cast-iron pan. Sprinkle feta cheese on top and bake for 8-10 minutes or until golden brown and bubbly.

Garnish and Serve
Place saganaki, still in hot cast-iron pan, on plate. Garnish with fresh feta, fresh herbs and mixture of fried walnuts, fried garlic, and toasted pita. Drizzle olive oil over the entire dish.

Push octopus and olives off skewer onto the saganaki. Finish off with another drizzle of olive oil and lemon juice over the top.

Serves: 4 to 6

chef piuma

Cassie Kyriakides Piuma is the chef de cuisine at Oleana, a restaurant in Cambridge inspired by the flavors of the Mediterranean. She shared this recipe with us when she was featured as our guest on Neighborhood Kitchens.


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About Neighborhood Kitchens

Building on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.

Saturdays at 4pm on WGBH 2
Fridays at 7:30pm on WGBH 44

About the Author

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In each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!

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Margarita's Neighborhood Visits

»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Roxbury: Merengue
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer

»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi


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