Ingredients:
1 kg. octopus or cuttlefish
1 kg. potatoes
6 cloves of garlic chopped
500 g. chopped leeks (white part only)
1 cup olive oil
1 tablespoon margarine
Salt, pepper, oregano
1 wineglass of lemon juice
Instructions:
Clean and wash the octopus (or cuttlefish). Boil it until it is tender. Keep the broth. Cut into medium-sized pieces and place in the pan with the potatoes in slices or in wedges. Pour all the remaining ingredients and mix well. Spread evenly in the pan and add broth until it covers all the materials. Bake in a moderate oven.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'
