A homey whole roast chicken is a dinner classic, but this Kleftiko-Style Greek roasted chicken and vegetables is company-worthy for its bold flavors and striking presentation.

First, I dress the chicken in an herby, lemon and garlic rub that gives the chicken big Greek flavor. If you’ve been here a while you know I don’t believe there’s such a thing as too much garlic! Then I roast it in parchment paper to trap moisture resulting in the juiciest, most flavorful chicken.

I was inspired by the classic Greek lamb dish Kleftiko, where the meat and veggies are wrapped in parchment paper. The parchment traps the steam and all the meat’s juices. (There’s a long history of this style of roasting protein in the Mediterranean–the French Fish en Papillote being another example.) The seasoned juices from the chicken add loads of savory flavor to the veggies, while the steam cooks the meat gently, preventing overcooked breasts and undercooked thighs. I finish everything with big hunks of feta that get deliciously soft and golden under the broiler. 

I love this recipe so much that I included it in my second cookbook, Simply Dinner, where my goal was to bring joyful recipes that don’t require loads of fuss. At the end of the day, this Greek roast chicken and vegetable recipe is essentially a sheet pan meal wrapped like a gift for a show-stopping presentation.

Ingredients for Roasted Chicken and Vegetables

I bring big Greek flavors with this roast chicken and vegetable recipe using two layers. First, is the garlic lemon rub, which coats the chicken in a zippy, savory flavor. Second, a lemon and white wine sauce fills the parchment with fragrant steam and soaks into all the veggies as they roast. You’ll need:

For the Garlic and Lemon Rub

• Garlic: And a lot of it! Get your garlic mincing skills polished with this recipe, as a healthy amount of garlic provides much of this chicken’s flavor.
• Dijon mustard: Adds a rich, peppery flavor. 
• Lemons: Opt for untreated lemons as you’ll use both the zest and juice.  
• Extra virgin olive oil: Coats the chicken, allowing the skin to crisp and the spices to stick.

For the Chicken

• Whole chicken: Look for a (3 1/2 to 4 pound) bird, which will roast evenly in the same time the veggies take to get tender. 
• Seasonings: Italian seasoning adds an incredible aromatic quality to the chicken meat—you can make it yourself or use a store-bought variety. Kosher salt and black pepper enhance the flavor. 
• Baby potatoes: Stay tender and don’t require peeling, but feel free to swap in whatever variety you have on hand. If you’re working with larger varieties, peel and cut them into smaller pieces. 
• Tomatoes: I like sweet, juicy, and firm Roma tomatoes for this recipe, but any medium-sized variety will work. Because they’re baked in the oven, they don’t need to be the perfect summer tomato.
• Bell peppers: Any color you like will bring a pop of sweetness. If you prefer more vegetal flavors, go for purple or green. For a sweeter option, red, yellow, or orange are your best bet. 
• Onion: I like the sweet and mild flavor of red onion with this recipe, plus it adds a nice bit of color but you don’t need to be too picky. White or yellow onion will work just fine. 
• Chicken stock: Homemade chicken stock is a special treat, but you can swap in a low-sodium store-bought variety if you don’t have any on hand. 
• Dry white wine: It doesn’t need to be too fancy—just something dry and drink-able. A chardonnay would work great here.
• Feta cheese: Adds a decadent creamy-tangy-melty element in the final minutes. It’s totally optional, though. Simply leave it off for a dairy-free option. 

How to Make Roasted Chicken and Vegetables

This is a modern take on the 500-year-old cooking method. A group of Greek mountain rebels called the Klefts (or Klephts) used to cook their “stolen” meats (often lamb) in makeshift underground ovens, which trapped the smell of the food so they could go about their “business” undetected. Nowadays, kleftiko is cooked in parchment parcels in the oven to mimic this sneaky underground trick, which just so happened to also produce the most meltingly tender roasts. Here’s how it’s done:

Make the Garlic Lemon Rub

• Get ready. Position a rack in the center of the oven and preheat the oven to 375°F. Line a large roasting pan with two large pieces of parchment paper going in opposite directions, making a cross shape with overhangs on all 4 sides of the pan. (I like to have about 8 inches of parchment overhang.) They should be large enough to cover the dish when finished.
• Prepare the Garlic and Lemon Rub: In a small bowl, mix together 2 tablespoons Italian seasoning, 10 minced garlic cloves, 1 tablespoon mustard, 2 tablespoons of olive oil, and the zest of 2 lemons. 

Prep the Chicken and Vegetables

• Spatchcock the chicken: Place a (3 1/2 to 4 pound) chicken on a cutting board with the breast side down and its backbone facing you. Use a pair of sturdy kitchen shears to cut out the backbone by cutting along both sides of the spine. Remove the backbone (freeze for making chicken stock). Flip the bird over and push down on the breasts to flatten the chicken. Remove the wing tips (add to freezer bag for stock). Use paper towels to pat both sides of the chicken dry. 
• Season: Rub all over (including under the skin) with a large pinch of salt and pepper (about 1 1/2 teaspoons each), followed by the garlic lemon rub. Be sure to push the seasonings underneath the skin as well.
• Prep the veggies, adding them to the prepared pan as you go. Halve 1 1/2 pounds baby potatoes. Cut 3 Roma tomatoes into wedges. Core 2 bell peppers and cut them into large pieces. Cut a large red onion into large pieces, and place them into the parchment line pan. 
• Season the veggies. Season the vegetables the Italian seasoning and a big pinch of salt and pepper (about 1/2 teaspoon each). Drizzle about 1 tablespoon of olive oil and carefully toss to coat (try not to disturb the parchment layers too much), then spread the veggies into a single layer. 
• Add the chicken: Place the chicken on top of the vegetables with the breast up. Pour in 1/2 cup stock, 1/2 cup white wine, and the juice of 2 lemons over the vegetables and around the chicken (don’t pour over the chicken). 

Roast the Chicken and Vegetables

• Wrap and roast: Pull the parchment paper sides up and over the chicken and tightly crimp them together to fully enclose the chicken and vegetables in the parchment parcel. Roast for about 1 hour and 15 minutes.
• Finish roasting uncovered: Carefully remove the roast chicken and vegetables from the oven and uncrimp the parchment. Tuck the edges of the paper into the pan to prevent burning. If you’d like, add 4 ounces feta cheese, breaking it into large pieces as you go. Return the pan to the oven. Cook uncovered until an instant-read thermometer registers 155°F when inserted into the thickest part of the thigh, another 10 to 15 minutes. Remove the pan from the oven.
• Broil the chicken: Set the broiler to high. Place the pan on the middle rack and broil until the skin turns golden brown, about 5 minutes or so. 
• Rest, carve, and serve. Remove the chicken from the oven and allow to rest for 15 minutes. Check the internal temperature so it reads 165°F, before carving and serving. I usually place the whole pan on the table and serve directly out of the pan family style.

What to Serve with Roast Chicken and Potatoes

You already have the side, veggies, protein, and starch covered, so you really don’t need to add anything more for a full meal. That said I do love a fresh salad for balance. 

This roasted chicken and vegetables recipe has so much flavor I’d hate to add something that will compete for the spotlight. I would keep it simple with something more mild and texture-rich, like Celery Salad with Greek Yogurt Dressing, which will also bring a welcome tang to complement the garlic and lemon sauce.

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Roasted Chicken and Vegetables in Parchment

An easy roast chicken and vegetable dinner recipe inspired by the classic Greek lamb dish Kleftiko, where the meat and veggies are wrapped in parchment paper and roasted until fall off the bone tender. This is a show-stopping one pan dinner.

Course Dinner, Entree, Entree/Poultry, Meat and Poultry

Cuisine Greek, Greek/Mediterranean

Diet Diabetic

Prep Time 30 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Servings 8 people

Calories 549.1kcal

Author Suzy Karadsheh

Ingredients

For the Garlic and Lemon Rub

• 2 tablespoons Italian seasoning
• 10 large garlic cloves, minced
• 1 tablespoon Dijon mustard
• 2 large lemons, zested
• 2 tablespoons extra virgin olive oil

For the Chicken

• 1 (3 1/2 to 4 pound) whole chicken
• Kosher salt
• Ground black pepper
• 1 1/2 pounds baby potatoes, scrubbed and halved
• 3 Roma tomatoes, cut into wedges
• 2 large bell peppers, any color, cored and cut into large pieces
• 1 large red onion, cut into large pieces
• 1 tablespoon Italian seasoning
• 1 tablespoon extra virgin olive oil
• 1/2 cup chicken stock
• 1/2 cup dry white wine
• Juice of 2 large lemons
• 4 ounces creamy feta cheese, cut into large pieces (optional)

Instructions

• Get ready. Position a rack in the center of the oven and preheat the oven to 375°F. Line a large roasting pan with two very large pieces of parchment paper going in opposite directions, making a cross shape with overhangs on all 4 sides of the pan. (I like to have about 8 inches of parchment overhang.)
• Prepare the Garlic and Lemon Rub. In a small bowl, combine the Italian seasoning, garlic, mustard, and lemon zest. Add 2 tablespoons of olive oil and mix.
• Spatchcock the chicken. Place the chicken on a cutting board with the breast side down and its backbone facing you. Use a pair of sturdy kitchen shears to cut out the backbone by cutting along both sides of the spine. Remove the backbone (freeze for making chicken stock). Flip the bird over and push down on the breasts to flatten the chicken. Remove the wing tips (add to freezer bag for stock). Use paper towels to pat both sides of the chicken dry.
• Season the chicken. Rub all over (including under the skin) with a large pinch of salt and pepper (about 1 1/2 teaspoons each), then with the Garlic Lemon Rub. Be sure to push the seasonings underneath the skin as well.
• Make a veggie bed for the chicken. Add the potatoes, tomatoes, bell peppers, and onion to the roasting pan on top of the parchment. Season with the Italian seasoning and a big pinch of salt and pepper (about 1/2 teaspoon each). Drizzle with the olive oil and carefully toss to coat (try not to disturb the parchment layers too much), then spread the veggies out in a single layer.
• Add the chicken. Place the chicken on top of the vegetables with the breast up. Pour the stock, white wine, and lemon juice over the vegetables and around the chicken (don’t pour over the chicken).
• Wrap and roast. Pull the parchment paper sides up and over the chicken and tightly crimp them together to fully enclose the chicken and vegetables in the parchment parcel. Bake for about 1 hour and 15 minutes.
• Finish roasting uncovered. Carefully remove the pan and uncrimp the parchment. Tuck the edges of the paper into the pan to prevent burning. Add the feta cheese (if using) and return the pan to the oven. Cook uncovered until an instant read thermometer registers 155°F when inserted into the thickest part of the thigh, another 10 to 15 minutes. Remove the pan from the oven.
• Broil the chicken. Set the broiler to high. Place the pan on the middle rack and broil until the skin turns golden brown, about 5 minutes or so.
• Rest, carve, and serve. Remove the chicken from the oven and allow to rest for 15 minutes. Check the internal temperature so it reads 165°F, before carving and serving. I usually place the whole pan on the table and serve directly out of the pan family style.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
• Make Ahead Tip: Spatchcock and season the chicken and let it marinate in the fridge overnight. You can also prepare the vegetables and store them separately in the fridge overnight. The next day, simply assemble and follow the recipe from step 4.

Nutrition

Calories: 549.1kcal | Carbohydrates: 36.3g | Protein: 31.3g | Fat: 31g | Saturated Fat: 9.1g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 14.1g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 352.1mg | Potassium: 1084.6mg | Fiber: 7.1g | Sugar: 5.6g | Vitamin A: 725.7IU | Vitamin C: 101.7mg | Calcium: 204mg | Iron: 4mg

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Pasteli is a two-ingredient sesame candy that’s sweet, nutty, and buttery (but completely dairy-free). It’s often sold in little kiosks on the streets of Athens but is beloved all throughout the country.

There are many versions of Pasteli throughout the Mediterranean and Middle East. In Egypt, we call it semsemeyah, which essentially means “made of sesame.” It’s such a special little treat, especially when you make it with good-quality honey at home!

Sesame seeds are a staple of the Mediterranean Diet. We add them to our Breadsticks for an irresistible toasty quality and grind them into a paste to make Hummus. In fact, if you look closely at so many classic dishes from around the Mediterranean Sea you will find these tiny-but-mighty powerhouses at the foundation of the flavor.

With honey’s antioxidant-rich properties and sesame seeds’ concentration of vitamins and minerals, you may just say pasteli is less of a homemade candy and more of the power bar that’s withstood the test of time. Make as a healthy dessert, afternoon pick-me-up, or wrap-up as gifts during the holiday season. 

Greek Sesame Candy Ingredients

There are many varieties of Pasteli. Some are made with sugar, nuts, and other spices. I like the simple version made with just honey and sesame seeds, which has a satisfyingly tender, chewy texture (rather than the crunch of the sugar version). To make it, you’ll need:

• Sesame seeds: You can use all white, black, or a combination. You’ll freshly toast them, so they should be untoasted. 
• Honey: This is the primary flavor, so a delicate, high-quality honey is essential (more on this in the Ingredient Spotlight section below). 

Ingredient Spotlight 

You may be aware that Greece is known for its honey, but what makes Greek honey so special? High-quality Greek honey is unique for the same reason the cuisine itself is so vibrant and delicious: the herbs! 

Greek bees are also fans of bold Mediterranean flavor. They spend their time on the sunny hillsides feasting on wild thyme, pine, fir, chestnut, and wildflowers. 

This gives the honey a complex depth of flavor, with herbal and slightly savory tasting notes that balance its delicate sweetness. It’s also typically minimally processed, which retains its natural aromatic compounds. 

• TRY IT: Greek Alfa Honey from Crete

How to Make Sesame Candy

Your biggest tool for this Pasteli recipe is your nose, particularly if you’re using black sesame seeds. As soon as the seeds smell toasty and look golden, take them off the heat before they burn. Here are the steps to make sesame candy:

• Get ready. Line a small sheet pan with parchment paper. Brush the parchment with a thin layer of olive oil and set aside. 
• Toast the sesame seeds. Add 1 1/2 cups untoasted sesame seeds to a nonstick pan and set over medium heat. Toast, stirring with a wooden spoon until they turn golden brown, then transfer to a plate.  
• Warm the honey. Set the pan back on medium heat and add 3/4 cup honey. Stir regularly as the honey comes to a boil (about 250°F, if you have a thermometer), then allow to boil and foam for 3 to 4 minutes. 
• Combine the sesame and honey. Add the sesame seeds back to the pan with the boiling honey. Stir constantly for about 5 minutes, adjusting the heat as necessary to prevent burning. 
• Assemble. Pour the honey and sesame mixture onto the prepared sheet pan. Spread it with a spoon as evenly as you can. Grease another sheet of parchment paper and cover the top (this is so it’s easy to remove.) Use your hands or a small rolling pin to spread the mixture evenly. Remove and discard the top piece of parchment.
• Cool and slice. Cool for about 20 minutes or so (it should not fully harden). Use a sharp knife to slice into small rectangular bars or squares. 

What to Serve with Sesame Candy

Pasteli is most often purchased at a kiosk as a pick-me-up when you need an energy boost. That said, the sweet and nutty flavor pairs very well as a little snack spread with salty feta cheese and coffee or antioxidant-rich Greek Mountain Tea to sip between bites. 

You can also crumble the bars over Greek yogurt like granola, or serve as a part of a mezze platter along with other Greek treats.

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Greek Sesame Candy (Pasteli)

With just 2 ingredients (plus oil to prevent sticking), the honey is the real flavor-maker here. Use the tastiest honey you can find, and the rest is easy!

Course Dessert, Snack

Cuisine Greek

Diet Gluten Free, Vegetarian

Cook Time 5 minutes minutes

Cooling time 20 minutes minutes

Total Time 25 minutes minutes

Servings 20 pieces

Calories 103.1kcal

Author Suzy Karadsheh

Ingredients

• Extra virgin olive oil (for greasing the pan)
• 1 1/2 cups untoasted sesame seeds
• 3/4 cup honey

Instructions

• Get ready. Line a small sheet pan with parchment paper. Brush the parchment with a thin layer of olive oil and set aside.
• Toast the sesame seeds. Add the sesame seeds to a nonstick pan and set over medium heat. Toast, stirring with a wooden spoon until they turn golden brown, then transfer to a plate.
• Warm the honey. Set the pan back on medium heat and add the honey. Stir regularly as the honey comes to a boil (about 250°F, if you have a thermometer), then allow to boil and foam for 3 to 4 minutes.
• Combine the sesame and honey. Add the sesame seeds back to the pan with the boiling honey. Stir constantly for about 5 minutes, adjusting the heat as necessary to prevent burning.
• Assemble. Pour the honey and sesame mixture onto the prepared sheet pan. Spread it with a spoon as evenly as you can. Grease another sheet of parchment paper and cover the top (this is so it’s easy to remove.) Use your hands or a small rolling pin to spread the mixture evenly. Remove and discard the top piece of parchment.
• Cool and slice. Cool for about 20 minutes or so (it should not fully harden). Use a sharp knife to slice into small rectangular bars or squares.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the honey used in this recipe.
• These will still be pleasantly chewy even when fully cooled, not hard like the versions made with sugar).
• Store in a tightly closed container in the fridge for up to 1 week. It helps to have parchment paper in between the layers to prevent sticking.

Nutrition

Calories: 103.1kcal | Carbohydrates: 13.1g | Protein: 2g | Fat: 5.6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 2.1g | Sodium: 1.7mg | Potassium: 59.3mg | Fiber: 1.4g | Sugar: 10.5g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 110.5mg | Iron: 1.7mg

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I was first introduced to this delicious Greek Orange Cake, called Portokalopita, while on a Mediterranean Dish community trip in Greece. Our group of 25 was taking a traditional cooking class in the heart of Athens, where we learned to make a meal of Greek classics.

We started the class by baking the cake, layering the yogurt custard with pieces of crisped phyllo dough and baking until it was beautifully golden. While it soaked in the delicate Honey-Orange Syrup, we put together a spread of Zucchini Fritters, Moussaka, and more. 

Even after our feast was over, we couldn’t get enough of this orange-honey cake with its tender crumb, delicate sweet-tart flavor, incredible orange zest aroma, and layers of custard-soaked phyllo dough. Everyone was so enamored with this dessert that I promised to work on an easy homemade version to share here on the site. So here we are; finally! 

Here is the gist of this cake: Torn phyllo strips that are fully dried (either overnight at room temperature or via toasting in the oven) then mixed into a yogurt and orange custard and baked until golden brown. For the best flavor, you must pour the syrup all over the cake as soon as it comes out of the oven and allow the cake to fully absorb the syrup. This is why I love making this dessert ahead of time. 

What is in Portokalopita?

One of the things I love most about the Mediterranean way is that we don’t believe in waste. We turn stale bread into Salmorejo, for example. Leftover Pita becomes Fatteh, or the Egyptian version of nachos. 

Portokalopita was likely born of the same frugal and flavorful mindset—a way to use leftover phyllo scraps from making Greek classics like Spanakopita. And, though this is a traditional Greek recipe, the ingredients are happily available at just about any supermarket. You’ll need: 

• Oranges: Look for the juiciest, most aromatic oranges you can find. You’ll use both the zest and the juice so opt for untreated oranges if you can. 
• Honey: I prefer a light and delicate honey that will sweeten the cake without competing with the oranges, like our Greek Alfa Honey from Crete. 
• Granulated sugar not only sweetens the syrup and cake, it also helps to incorporate air into the eggs, giving the cake a light and fluffy texture.
• Phyllo dough brings an element of surprise to this easy orange cake, adding a unique crispy texture to the crumb. I use store-bought phyllo dough and thaw it in my fridge overnight. 
• Eggs: Add richness and bind the cake together. 
• Baking powder reacts with the moisture and heat to produce carbon dioxide, which makes the cake rise and become fluffy. 
• Extra virgin olive oil adds flavor, richness, and makes for an incredibly tender crumb (see “Ingredient Spotlight” below for more details). 
• Yogurt: Use plain whole milk yogurt. 
• Vanilla extract: Adds depth to the orange cake’s flavor. If you don’t have any on hand, rum is a good substitute for vanilla in baking.
• Salt: A touch of salt brings out the flavor, even in baking and sweet treats. 

Ingredient Spotlight

There is no butter in this Greek orange cake recipe, and that’s intentional. That’s not just because olive oil is a heart-healthy, Mediterranean diet-friendly fat, though that’s a bonus! Swapping in extra virgin olive oil adds a more nuanced flavor, with fruity and savory notes that complement the sweet-tart orange flavor. 

It’s also liquid at room temperature, which ensures the cake stays moist for days rather than drying out. Just be sure to use a pleasantly smooth olive oil—I would avoid anything too bitter or spicy.

• READ MORE: Guide to Baking with Olive Oil
• RECOMMENDED FOR THIS RECIPE: Buttery-smooth varieties, like our Arbequina from California or Italian Nocellara. 

How to Make Portokalopita

The key to Portokalopita’s unique texture is to first dry the phyllo dough. Some recipes have you leave it on the counter, but I prefer to do this in the oven so it gets nice and crisp. This allows it to soak up the batter without getting soggy. 

Make the Honey-Orange Syrup

• Get ready: Heat the oven to 350°F. Lightly oil a (9 1/2 x 14-inch) baking pan.
• Meanwhile, prepare the syrup. Use a sharp knife or peeler to slice off the peel of 1 orange, leaving as much white pith behind as possible. Add the peel to a medium saucepan, along with 1/2 cup freshly squeezed orange juice, 1 1/2 cups water, 1 cup honey, and 1/2 cup sugar. Bring to a boil over medium-high heat, stirring until the sugar has dissolved, then lower the heat and allow the mixture to simmer until thickened slightly, about 5 minutes. Remove from the heat and set aside to cool completely. 

Make the Greek Orange Cake

• Toast the phyllo. Slice or tear 1 pound of phyllo dough into thin pieces. Spread the pieces on a large baking sheet or two without overlapping. Bake in the hot oven, tossing occasionally, until the phyllo strips have dried and crisped up a bit, about 10 minutes or so. They should have a little bit of color but they should not fully brown. Remove from the oven (leave the oven on). 
• Prepare the Orange Cake batter. In a large mixing bowl (the largest you have), add 5 large eggs and 3/4 cup granulated sugar. Use an electric hand mixer on medium speed to beat the eggs and sugar until the mixture thickens and turns pale yellow. Add ​1 tablespoon baking powder and beat again to incorporate. Add 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 cup olive oil, 1 cup yogurt, the zest of 2 large oranges and 1 1/4 cups juice. Whisk or beat lightly until the mixture is well combined. 
• Add the phyllo to the batter. Add the dried phyllo strips, one handful at a time, folding until the phyllo is submerged in the batter. Transfer the batter to the prepared baking pan.

Bake and Soak

• Bake the cake. Bake on the center rack of the heated oven for about 45 minutes to 1 hour, or until the cake has a lovely golden brown color and a skewer inserted into the center comes out clean. Remove from the oven. 
• Soak the cake. Remove the cake from the oven and use a skewer to poke holes all over it. Immediately pour the cooled honey-orange syrup evenly over the cake. Set aside for at least 1 hour (or overnight) to allow the cake to fully absorb the syrup. Slice the Portokalopita into 12 pieces and serve. 

Ways to Mix it Up

I love to keep my Portokalopita simple so the orange flavor can really shine, but you can certainly spruce it up if you’d like. Some ideas:

• Add spice: Add a cinnamon stick to the Honey Orange Syrup as it stews. 
• Add a garnish: If you’d like to make it just a touch “fancier” top with Candied Orange Peel and/or a sprinkle of chopped pistachios.
• Use other varieties of citrus: Though it’s not traditional, you can experiment with other citrus. Try a touch of grapefruit for a bitter note, or use blood oranges if you have a strong sweet tooth (you may want to tone down the sugar a tad, as blood oranges tend to be much sweeter). 

What to Serve with Portokalopita

The Greek orange cake is all you need for a decadent dessert, on its own or with a cup of coffee or herbal Greek Mountain Tea on the side. To make a Greek-style feast fit for a holiday or special occasion, serve as a finale to Pan Seared Lamb Chops with Spanakorizo (Greek Spinach Rice). 

Start the evening with Kritsinia (Crispy Sesame Breadsticks) and a dip of some kind—I’ve been partial to Tirokafteri (Spicy Greek Feta Dip) lately.

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Portokalopita (Greek Orange Cake)

In this Greek classic, a creamy custard is layered with toasted phyllo for a simple, easy to make cake with a uniquely delicious texture. The sweet and tart Orange Honey Syrup brings it over the top! Make sure to pour the syrup over the cake while it's still hot, and give the cake at least an hour to soak up all the goodness.

Course Dessert

Cuisine Greek

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 12 pieces

Calories 494.7kcal

Author Suzy Karadsheh

Ingredients

For the Honey-Orange Syrup

• 1/2 cup freshly squeezed orange juice (from about 2 medium oranges)
• 1 1/2 cups water
• 1 cup honey
• 1/2 cup granulated sugar

For the Orange Cake

• 1 pound phyllo dough, thawed and at room temperature (see note)
• 5 large eggs
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 cup extra virgin olive oil
• 1 cup whole milk plain yogurt
• Zest of 2 large oranges
• 1 1/4 cups freshly squeezed orange juice (from about 5 medium oranges)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

• Get ready: Heat the oven to 350°F. Lightly oil a (9 1/2 x 14-inch) baking pan.
• Meanwhile, prepare the syrup. Use a sharp knife or peeler to slice off the peel of one orange, leaving as much white pith of behind as possible. Add the peel to a medium saucepan, along with the orange juice, water, honey, and sugar. Bring to a boil over medium-high heat, stirring until the sugar has dissolved, then lower the heat and allow the mixture to simmer until thickened slightly, 5 minutes. Remove from the heat and set aside to cool completely.
• Toast the phyllo. Slice or tear the phyllo into thin pieces. Spread the pieces on a large baking sheet or two without overlapping. Bake in the hot oven, tossing occasionally, until the phyllo strips have dried and crisped up a bit, about 10 minutes or so. They should have a little bit of color but they should not fully brown. Remove from the oven (leave the oven on).
• Prepare the Orange Cake batter. In a large mixing bowl (the largest you have), add the eggs and sugar. Use an electric hand mixer on medium speed to beat the eggs and sugar until the mixture thickens and turns pale yellow. Add the baking powder and beat again to incorporate. Add the olive oil, yogurt, orange zest and juice, vanilla extract, and salt. Whisk or beat lightly until the mixture is well combined.
• Add the phyllo to the batter. Add the dried phyllo strips, one handful at a time, folding until the phyllo is submerged in the batter. Transfer the batter to the prepared baking pan.
• Bake the cake. Bake on the center rack of the heated oven for about 45 minutes to 1 hour, or until the cake has a lovely golden brown color and a skewer insured into the center comes out clean. Remove from the oven.
• Soak the cake. Remove the cake from the oven and use a skewer or metal fork to poke holes all over the top. Immediately pour the cooled honey-orange syrup evenly over the cake. Set aside for at least 1 hour (or overnight) to allow the cake to fully absorb the syrup.
• Slice and serve. Slice the Portokalopita into 12 pieces and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and honey used in this recipe.
• To prep store bought phyllo dough: Take the phyllo dough out of the fridge 1 hour before using. If your dough is frozen, thaw first in your refrigerator overnight.
• For a spiced version: Add a cinnamon stick to the Honey Orange Syrup.

Nutrition

Calories: 494.7kcal | Carbohydrates: 69.1g | Protein: 6g | Fat: 22.8g | Saturated Fat: 4.1g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 15.2g | Trans Fat: 0.01g | Cholesterol: 70.9mg | Sodium: 376mg | Potassium: 173.2mg | Fiber: 0.8g | Sugar: 48.2g | Vitamin A: 191.5IU | Vitamin C: 18.3mg | Calcium: 104.9mg | Iron: 2mg

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Give your weeknight dinner routine a Greek twist with this extra easy Greek salmon recipe! This decidedly Mediterranean fish recipe proves that keeping things simple does not mean you have to sacrifice flavor. 

An oregano-scented sauce made with a bold amount of lemon and garlic infuses the fish with vibrant Greek flavor. Sweet bursts of cherry tomatoes, green onion, and dill add a freshness to make it truly irresistible.

Whip up a Greek Salad while the salmon bakes and you’ll have a healthy, colorful dinner on your table in 15 minutes or less.

Ingredients for this Greek Salmon Recipe

Though the flavors are decidedly Greek, this easy-baked salmon is made with pantry essentials and simple ingredients you’ll find at just about any grocery store. You’ll need:

• Though extra virgin olive oil plays a supporting role, its part is essential. Not only does it coat the fish, keeping it juicy as it roasts, it also infuses the fish with the other flavor-makers and its own unique richness.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know!
  • RECOMMENDED FOR THIS RECIPE: Go Greek with out Favorite Olive Oils from Greece!
• Dill and fresh lemon juice and zest lift the richness of the salmon. You can swap in parsley and lime in their place.
• Garlic is an essential ingredient all across the Mediterranean and Middle East, adding a boldly sweet and savory flavor. 
• Greek oregano adds an aromatic, peppery note that’s very textbook-Greek (see “Ingredient Spotlight” below for more). 
• Salmon: I prefer center cut because it’s the same size throughout, ensuring it will cook evenly. I say that with full awareness that this is an easy weeknight recipe—use what you have. If the thin part of the salmon is a tiny bit overcooked then dinner can still go on! 
• Kosher salt and black pepper enhance the other flavors. 
• Green onion adds another layer of sweet and savory flavor. Shallots, red onions, and chives all work in its place. 
• Cherry tomatoes add bursts of sweetness and acidity. 

Ingredient Spotlight

Oregano is a fragrant herb from the mint family. The fresh leaves and stems are somewhat mild-tasting, but when they’re dried you get a stronger, more intense flavor. It’s often responsible for the earthy, peppery undertones and savory scent that defines Greek cuisine.

There are several types of oregano, with Greek, Italian, and Mexican being the most well-known. Any variety can be used in this recipe, though I prefer the bold, aromatic flavor of authentic Greek oregano. Whichever you choose, aim for fresh, green leaves with a vibrant aroma rather than ones that are brown or dull.

• TRY IT: Find authentic Greek oregano at our shop.
• BEST SUBSTITUTE: Italian Seasoning. 

How to Make this Easy Greek Salmon Recipe

The steps here are simple enough to memorize: Make a flavorful sauce, throw the salmon and veggies in a baking dish, cover with the sauce, and baked until cooked through. 

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F.  Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. Zest one lemon, then slice it in half and squeeze the juice into a small bowl. To the bowl, add half of the zest, 1 to 2 minced garlic cloves, 2 teaspoons Greek oregano and 3 tablespoons chopped fresh dill. Add enough olive oil to generously coat the salmon (about 1/3 cup) and whisk to combine. 
• Prep 1 pound of center-cut salmon. Pat the salmon dry and season with kosher salt and black pepper on both sides. Place in the prepared baking dish.
• Add some more flavor. Trim and chop 2 green onions and scatter on the salmon, along with 1 cup of whole cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve. 

What Does “Flakes with a Fork” Mean, Exactly? 

You’ll often hear the phrase, “flakes with a fork” to describe fish being cooked through. If you’re asking yourself, “What in the world does that mean?” here is an easy step-by-step:

• Remove the fish from the oven. 
• Insert a metal fork into the thickest part of the fillet. This is usually near the center.
• The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction. 
• The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Ways to Mix it Up

You can absolutely use this easy Greek salmon as a base to tweak according to what you have on hand or what you’re feeling that day. You’ll never get bored! Here are 4 ideas:

• Seasoning: Lemon and garlic get along with just about everything. Try Italian Seasoning or your favorite spice blend, like za’atar. 
• Herbs: Any tender green herbs, like parsley or mint.
• Veggies: Any quick-cooking veggies, like red onions, zucchini, and bell peppers.
• Fish: Any flaky fish, like cod or trout (adjust the cooking time according to the thickness of the fillet).

What to Serve with Greek Salmon

Though this salmon’s flavors certainly lean Greek, it’s a versatile protein that can go with just about any salad and grain. That said, you can repurpose many of the ingredients to make a fresh Greek Salad, which is not only convenient but also delicious. Same goes for the Greek lettuce salad called Maroulosalata.

You can happily stop there, but I like to round things out with a grain. Greek Lemon Rice and Spanakorizo (Greek Spinach Rice) both come to mind.

More Weeknight Salmon Recipes

Fish and Seafood

Broiled Salmon (Quick and Easy Recipe)

Fish and Seafood

Baked Dijon Salmon with Lemon and Garlic

Fish and Seafood

Pan Seared Salmon

Salads

Quick & Healthy Greek Salmon Salad

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Greek Salmon

This no-fail salmon recipe delivers on flavor without the fuss. Feel free to swap in whatever tender green herbs you have on hand (like parsley or cilantro). Serve with Greek salad and your favorite grain.

Course Entree, Fish

Cuisine Greek

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 181.4kcal

Author Suzy Karadsheh

Ingredients

• Extra virgin olive oil
• 1 lemon, zested and juiced
• 1 to 2 garlic cloves, minced
• 2 teaspoons Greek oregano
• 3 tablespoons chopped fresh dill, plus more for garnish
• 1 pound center cut salmon fillet
• Kosher salt
• Black pepper
• 2 green onions, trimmed and chopped (both white and green parts)
• 1 cup cherry tomatoes

Instructions

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. In a small bowl, whisk together the lemon juice, half of the zest, garlic, oregano, dill, and enough olive oil to generously coat the salmon (about 1/3 cup).
• Prep the salmon. Pat the salmon dry and season with salt and pepper on both sides. Place in the prepared baking dish and scatter on the green onions and cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• To test for doneness:
  • Remove the fish from the oven.
  • Insert a metal fork into the thickest part of the fillet. This is usually near the center.
  • The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction.
  • The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Nutrition

Calories: 181.4kcal | Carbohydrates: 5.4g | Protein: 23.4g | Fat: 7.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 2.4g | Cholesterol: 62.4mg | Sodium: 56.1mg | Potassium: 708.5mg | Fiber: 1.6g | Sugar: 1.8g | Vitamin A: 333.5IU | Vitamin C: 24.4mg | Calcium: 47mg | Iron: 1.8mg

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