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Her (2013) HD

Director : Spike Jonze.
Writer : Spike Jonze.
Producer : Megan Ellison, Vincent Landay, Spike Jonze.
Release : December 18, 2013
Country : China, United States of America.
Production Company : Warner Bros., Annapurna Pictures.
Language : English.
Runtime : 126
Genre : Romance, Science Fiction, Drama.

Movie ‘Her’ was released in December 18, 2013 in genre Romance. Spike Jonze was directed this movie and starring by Joaquin Phoenix. This movie tell story about In the not so distant future, Theodore, a lonely writer purchases a newly developed operating system designed to meet the user’s every needs. To Theordore’s surprise, a romantic relationship develops between him and his operating system. This unconventional love story blends science fiction and romance in a sweet tale that explores the nature of love and the ways that technology isolates and connects us all.

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Greek meze: Octopus

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy
  • Recipe type: appetizer


  • 1.5 kilo octopus
  • 1-2 tablespoon + 2 tablespoon olive oil
  • 1/1 teaspoon + 1 teaspoon dry oregano
  • 1 sheet of aluminium foil 80cm lenght x 30cm width
  • 1 deep oven tray so it will catch the juice (I use a 12-cm deep pyrex 30cm long x 20 cm wide
  • 1-2 teaspoon vinegar (best: red wine vinegar)


  1. As I use a pyrex tray I do not preheat the oven.
  2. Wash the octopus under cold water.
  3. Let it dry in a drainer.
  4. Lay the aluminium foil inside the pyrex with some 10 cm to poke out from the tray’s one side.
  5. Lay the octopus in the middle.
  6. Springle with 1-2 tablespoon olive oil and 1/2 teaspoon oregano.
  7. Fold the foil over the octopus and wrap the edges tight. However leave enough space inside the foil hull so that steam can gather.
  8. Turn on the oven to 200 C.
  9. Bake for one hour and 10 minutes.
  10. Take the tray out of the oven.
  11. Open the one side of the foil but very carefully, otherwise the hot steam may burn your face.
  12. Cut a chunk from the thick part of a tentacle, i.c. near the body blase.
  13. Taste its tenderness. If it is tender the whole octopus is ready. As mentioned above, the tenderness of octopus depends on ‘unpredictable’ factors.
  14. Close the foil again and put it back in the oven.
  15. When ready, take it form the oven and open the foil a little so that steam can escape.
  16. Take the octopus out and cut into 2-3 cm thick pieces.
  17. Arrange them on a plate.
  18. Spinkle with 2-3 tablespoon of its juices, the rest of oilive oil, the oregano and the vinegar.
  19. Do not throw away the rest of the juices. But keep them for a later use.
  20. Serve the octopus appetizer cold.

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Comments: 13

  1. CCCCCCA March 2, 2014 at 11:50 am


  2. Mary June 27, 2014 at 7:30 pm

    Thank you for sharing this recipe. I got brave yesterday, at the fish market, and decided to try my hand at preparing this tentacled treat. I visited Greece a few years ago and I’m still craving octopus seasoned with a little vinegar, oilve oil, and lots of love. I’m going to try this today! Thank you soooo much!

    • CookinglyYours June 28, 2014 at 2:24 pm

      Thank you so much, Mary! Please, let me know if you satisfied from the result.

  3. […] It is a perfect match with a glass of ouzo and Greek starters like Taramosalata (Fish roe dip)  , Octopus and a Greek salad while you sit next to the sea watching the sunset. OK, even if the sea is thousand […]

  4. Ann February 9, 2015 at 4:48 pm

    I’ve been cooking octopus for years, about 20+ actually. I remember the time a friend stopped by with a huge octopus that he’d caught while taking people out on his fishing charter boat. It went straight into a pot. I made some salad with it but most of it I ate as is, it was so tasty! Just be prepared for octopus to shrink a lot. It’s quite versatile and not difficult to prepare. I sometimes use the pressure cooker. It’s fast and you end up with very tender octopus.

    This looks like a nice recipe. Thanks for sharing!!!

    Octopi or octopuses…that is the question!

  5. Stephen Meeks March 2, 2015 at 2:15 am

    Made this for dinner tonight, and it is absolutely wonderful! Any suggestions for how to use the remaining juices? Thanks for the great recipe!

    • CookinglyYours April 17, 2015 at 11:08 am

      cook rice with the juices.

  6. David Hue May 18, 2015 at 5:30 am

    Found this page while Googling “octopus oven recipe” since I’ve never even thought of making my own octopus before, and it turned out delicious! Added a bit of parsley, salt and lemon and ate it fresh out of the oven, YUM. Thanks for an awesome article!

  7. Daniel Cooper November 19, 2015 at 10:15 am

    Wow wow wow. Over here in Australia i had not seen large octopus for sale before… so i thought why not, bought a 2.5kg specimen. Followed your recipe to a tee and served it with a Greek salad and a nice sangiovese red wine. My fiancée and our 7 year old were in heaven. Thank you so much for this simple but amazing recipe, you have made our family extremely happy tonight.

    P.S – will be keeping the juices for later 😉

    • CookinglyYours December 27, 2015 at 9:13 pm

      you’re welcome. cook rice in the juices, add dill, bay leaf and semi-dry red wine

  8. Traci Kowal November 5, 2016 at 10:38 pm

    I make a variation of this, after boiling the octopus for an hour, I add fresh chopped parsley, good extra virgin olive oil and fresh lemon, with a dash of fresh cracked pepper. Toss it and serve warm or chilled. Yum!!