If you’ve ever traveled to Greece, you’ve probably come across a plate of horta—a simple, rustic dish of braised greens with a good drizzle of extra virgin olive oil and plenty of fresh lemon. It’s one of those everyday recipes that Greek families make without even thinking about it, and for good reason: it’s deeply nourishing, easy to prepare, and is incredibly flavorful despite its simplicity.

This dish comes together in about 30 minutes with just a few ingredients, but the payoff is huge. The greens cook down until tender and silky, bathed in flavor of garlicky olive oil and lemon, for a healthy, hearty, and comforting dish.

What is Horta?

Horta is the Greek word for leafy green edible plants that grow wild throughout Greece and other parts of the Mediterranean. Praised for their exceptional nutritional value, fiber, and antioxidants, many Greeks attribute their good health to the large amounts of horta they consume every year!

The term horta can include many varieties of wild greens: wild fennel (marathos in Greek), amaranth (vlita in Greek), sorrel, dandelion greens, mustard greens, or ramp leaves. It can also include cultivated greens, including kale, Swiss chard, beet greens, and spinach. 

Most of the foraged and cultivated greens fall into two general categories:

• Non-bitter greens: including spinach, Swiss chard, beet leaves, and wild fennel
• Bitter greens: mustard greens, dandelion greens, and amaranth.

Non-bitter greens are used in lots of traditional bean and grain soups, rice dishes, and hortopita, a type of spanakopita that calls for a variety of greens. Bitter greens are only served boiled or braised. Simmering them in liquid helps dilute and tone down the bitterness. Often, people combine both varieties of greens for this recipe. The more flavors and textures, the better! 

What’s in Greek-style Braised Greens?

Braised greens in this style is a dish that reflects the simplicity of Greek cooking. The ingredient list is short, but each element is integral! Here’s everything you’ll need. 

• Hearty mixed cooking greens: Use any mix of wild-harvested or cultivated, bitter or non-bitter cooking greens you like for this recipe. You can make this recipe using only one type of greens, however, I recommend using a variety as it adds interesting textures and flavors to the dish.
• Extra virgin olive oil: Use good quality olive oil to both sauté the greens and garlic and drizzle on the finished dish. I recommend the Private Reserve Extra Virgin Olive Oil from Greece for this recipe. 
• Garlic: A few cloves of thinly sliced garlic add lots of flavor that complements the peppery and bitter flavors of the greens. 
• Seasoning: Sea salt or kosher salt and freshly cracked black pepper are a must for this recipe. I also add a pinch of crushed red pepper flakes for some heat, but it’s optional. 
• Lemon or red wine vinegar balances the earthy or bitter greens. 

How to Make Braised Greens

Greek people often cook horta by simply boiling the greens in salted water until tender. I prefer to braise them, first quickly sautéing them, then adding just a little water before slowly simmering them. This yields tender greens glazed in lemony, garlicky liquid. Here’s the full process: 

• Prep the greens. Thoroughly wash 1 pound of mixed cooking greens, like kale, Swiss chard or beet greens. Remove any tough stems. If the stems are tender, chop them into small pieces and then roughly chop the leaves.
• Sauté the garlic and greens. Place a large, deep skillet or a medium pot over medium-high heat. When it is hot, add 1/4 cup extra virgin olive oil. Stir in 4 medium-sliced garlic cloves and sauté for 30 seconds, until fragrant. Add half of the mixed greens and cook, stirring frequently, for 2 minutes. When the greens start to wilt, add the remaining greens to the skillet, stire and cook for 3 minutes more, just until all greens are wilted and evenly coated in olive oil. 
• Braise the greens. Add 1/2 teaspoon sea salt or kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 to 1 1/2 cups water. Stir. If you like some heat, add a pinch (or more) of red pepper flakes. Bring to a boil and reduce the heat to a simmer. Partially cover with a lid, to allow some steam to escape as the greens cook. Simmer the greens for about 10 minutes or so, until just tender. The cooking time will depend on the variety of greens. If, after 10 minutes, there is a lot of liquid left in the skillet, cook the greens for a few more minutes without a lid. You want the liquid reduced, but you don’t want the skillet dry.
• Season and serve. Turn off the heat and stir in 2 to 3 tablespoons lemon juice (from 1 to 2 fresh lemons). Taste and adjust the seasoning if needed. Serve slightly warm or at room temperature, drizzled with extra-virgin olive oil and lemon wedges. 

How to Prep Cooking Greens

After washing the greens well, all it takes is some quick prep, and they’re ready to go into the pan. Here are some common supermarket greens you can use and how I recommend preparing them:

• Swiss Chard: Slice the stems thinly and then roughly chop the leaves. 
• Beet greens: Save the beets to roast and treat the greens on top exactly as you would Swiss chard.
• Kale: Remove the tough stems and chop the leaves or cut them into ribbons. 
• Spinach: Larger leaves of mature spinach, often sold in bunches, have more flavor than bagged baby spinach meant for salads. I don’t recommend baby spinach for this recipe as it’s too tender.

What to Serve with Braised Greens 

This is a popular style dish at the Greek tavernas throughout the year, where these lemony greens are served alongside grilled seafood recipes,or simple marinated grilled chicken or lamb chops. I often make it with grilled trout or pan-seared shrimp. Enjoy this dish with plenty of hearty bread or lemon rice to mop up the delicious juices of the braised greens.

Not only are the greens high in nutritional value, but the liquid they cook in is high in vitamins and minerals too. Once the greens are removed from the pot, people in Greece do not waste any leftover cooking liquid. Once it cools down, they drink it, often with a squeeze of fresh lemon. Many swear by the health benefits! 

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Horta (Greek Braised Greens with Lemon and Garlic)

This easy Greek horta recipe makes tender braised greens with garlic, olive oil, and lemon—perfect as a healthy side dish for any Greek meal.

Course Side, Side Dish, Sides

Cuisine Greek

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 165.5kcal

Author Marilena Leavitt

Ingredients

• 1 pound mixed cooking greens (kale, Swiss chard, beet greens), thoroughly washed
• 1/4 cup extra virgin olive oil
• 4 medium garlic cloves, sliced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 to 1 1/2 cups water
• Pinch red pepper flakes, optional
• 2 to 3 tablespoons fresh lemon juice, from 1-2 fresh lemons, plus lemon wedges for serving

Instructions

• Prep the greens. Remove any tough stems from the greens.If the stems are tender, chop them into small pieces and then roughly chop the leaves.
• Sauté the garlic and greens. Place a large, deep skillet or a medium pot over medium-high heat and when it is hot, add the olive oil. Stir in the sliced garlic and sauté for about 30 seconds, until fragrant. Add half of the mixed greens and cook, stirring frequently, for 2 minutes. When the greens start to wilt, stir in the remaining greens to the skillet and cook for 3 minutes more, just until all greens are somewhat wilted and evenly coated in olive oil.
• Braise the greens. Stir in the salt and pepper, then add 1 to 1 1/2 cups water; use more for heartier greens. If you like some heat, add a pinch (or more) of red pepper flakes. Bring to a boil and reduce the heat to a simmer. Partially cover with a lid, to allow some steam to escape as the greens cook. Simmer the greens for about 10 minutes or so, until just tender. The cooking time will depend on the variety of greens, you want there to be some liquid in the skillet but it shouldn't be soupy. If it is, soupy cook without the lid just until the liquid reduces, but the greens stay bright.
• Season and serve. Turn off the heat and stir in the lemon juice. Taste and adjust the seasoning if needed. Serve slightly warm or at room temperature with a drizzle of extra virgin olive oil and lemon wedges on the side.
• Season the cooking liquid: Do not waste any leftover cooking liquid! Once it cools down, add a squeeze of lemon and drink it.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• Choosing Greens: Use any mix of cooking greens you like for this recipe. You can make this recipe using only one type of greens, however, I recommend using a variety as it adds interesting textures and flavors to the dish.
• • • Swiss Chard: Slice the stems thinly and then roughly chop the leaves.
    • Beet greens: Save the beets to roast and treat the greens exactly as you would Swiss chard.
    • Kale: Remove the tough stems and chop the leaves or cut them into ribbons. 
    • Spinach: Larger leaves of mature spinach are often sold in bunches and have more flavor than bagged baby spinach meant for salads. I don’t recommend baby spinach for this recipe as it’s too tender.

Nutrition

Calories: 165.5kcal | Carbohydrates: 6.6g | Protein: 3.5g | Fat: 15.2g | Saturated Fat: 2.1g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 10g | Sodium: 356.1mg | Potassium: 416.2mg | Fiber: 4.8g | Sugar: 1.1g | Vitamin A: 11329.9IU | Vitamin C: 109.8mg | Calcium: 297.4mg | Iron: 2mg

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Chicken dinners are always a winner at my house. This chicken orzo recipe is one of my girls’ favorites!  As a busy home cook, I’m always up for healthy one-pot dinners. Cooking chicken with a grain or pasta in the same pot is a recipe for success. You keep in all the flavor and have fewer dishes to wash. What’s not to like? 

Chicken and rice and chicken and couscous, for example, are often on my rotation. Orzo, with its satisfyingly springy texture and rice-like shape, is the best of both worlds! And this recipe, generously seasoned with garlic, lemon, and Greek seasonings like oregano and sweet paprika, guarantees juicy, flavorful chicken every time.

Ingredients for this Chicken and Orzo Recipe

Though this chicken and orzo recipe will make your kitchen smell like you’re wandering the streets of Athens, it’s made with simple ingredients and seasonings. You likely have most of them on hand! You’ll need:

• Seasoning: Dried oregano, sweet paprika, and coriander give the chicken and orzo a decidedly Greek flavor. You can stock up on these vibrant Mediterranean spices and more at our spice shop. Salt and pepper make everything more vibrant.
• Chicken: I love the ease of boneless, skinless chicken thighs but you can use any cut of chicken you’d like here. If you’re using skin-on, bone-in thighs, give them a little more time in your pan to brown. The skin will crisp up nicely. For chicken breasts, check on them about 5 minutes sooner. Make sure the thickest part of the chicken registers at 165°F.  
• Fresh lemon juice balances the savory chicken thighs. 
• Extra virgin olive oil: I love the richness of a full-bodied Greek olive oil with this recipe. 
• Bell peppers: I like to use a mix of colors for more variety.
• Onion: I like the sweetness of yellow onions with savory chicken and orzo, but any onion you have is fine. 
• Garlic: Six whole garlic cloves make this simple recipe crave-worthy. 
• Tomatoes: Plum tomatoes and their juice bring a sweet-tart flavor to the braising liquid. 
• Chicken broth: Use a high-quality, low-sodium chicken broth or stock, or make your own. Vegetable broth also works here. 
• Orzo: This small pasta soaks up the flavor-makers like a sponge! You can use standard orzo, or whole grain if you prefer.
• Parsley–both the leaves and tender stems–adds freshness and color. Cilantro is a worthy substitute in this recipe.
• Feta adds tang and creaminess, becoming deliciously melty from the heat of the chicken and orzo. It’s totally optional, though! Leave it off to keep this recipe dairy-free.

How to Make this Chicken and Orzo Recipe

You don’t need fancy equipment or techniques to make this easy chicken orzo recipe; just make sure you have a Dutch oven or an oven-safe pot with a lid. It needs to be large enough to fit the chicken, orzo, and vegetables. Here is how it goes:

Season and Sear the Chicken

• Get ready. Preheat your oven to 350°F. 
• Season the chicken. In a large mixing bowl, combine 2 teaspoons dried oregano with 1 teaspoon each sweet paprika, coriander, salt, and pepper. Pat 1 1/2 pounds boneless, skinless chicken thighs dry, then add to the bowl and turn to coat. Add the juice from half a lemon and set aside for a few minutes.
• Get your flavor-makers ready. Core 2 bell peppers and slice them into thin rounds. Chop 1 yellow onion. Mince 6 garlic cloves (see my tips in this garlic guide). 
• Sear the chicken. In a 5-quart Dutch oven or a large oven-safe pot set over medium-high heat, add 2 tablespoons extra virgin olive oil and heat until shimmering. Add the chicken and brown on both sides, about 8 to 10 minutes in total (it does not need to be cooked through at this point). Transfer the chicken to a plate for now.
• Sear the peppers. In the same pot, add the bell pepper and sear on each side. Remove and place with the chicken for now.

Braise the Chicken and Orzo Together in the Oven

• Cook the orzo. If the pot looks dry, add another tablespoon of extra virgin olive oil. Add the onions and cook for 5 minutes, stirring regularly, until soft. Add the garlic and cook another 30 seconds, then add 2 cups canned peeled plum tomatoes (and their juice), 2 cups chicken broth, 1 teaspoon oregano, 1 teaspoon paprika, and a dash of kosher salt and pepper. Bring to a boil, then stir in 2 cups (uncooked) orzo.
• Braise the chicken. Nestle the chicken pieces into the orzo mixture and top with the bell pepper slices. Transfer the pot to the heated oven. Bake, uncovered, for 20 to 25 minutes, or until the orzo is fully cooked and has absorbed most of the liquid. Remove from oven, cover, and let sit 5 minutes undisturbed (the orzo will absorb any juices.) 
• Finish and serve: Drizzle everything with a little extra virgin olive oil, and garnish with fresh parsley and feta, if you like.

What to Serve with this Chicken Orzo Recipe

I typically make chicken and orzo for a simple weeknight dinner, sometimes with an easy Greek salad to carry on the theme. But if you like, you can add a starter or two like Greek baked feta or melitzanosalata with your favorite crusty bread.

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One Pan Chicken Orzo

You'll love this comforting one-pan chicken orzo recipe, prepared Greek-style! Boldly seasoned chicken, nestled in a mixture of tiny orzo pasta with onions, bell peppers, and tomato and baked to tender perfection. Easy and satisfying.

Course Dinner

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 up to

Calories 379.7kcal

Author Suzy Karadsheh

Ingredients

For the Chicken

• 2 teaspoons dried oregano
• 1 teaspoon sweet paprika
• 1 teaspoon coriander
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 1/2 pounds boneless skinless chicken thighs
• 1/2 lemon, juiced
• Extra virgin olive oil

For the Orzo

• 2 bell peppers (any color), cored and sliced into rounds
• 1 large yellow onion, chopped
• 6 garlic cloves, minced
• 2 cups canned peeled plum tomatoes
• 2 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• Kosher salt
• Black pepper
• 2 cups orzo (uncooked)
• Chopped parsley, for garnish
• Feta cheese, for garnish (optional)

Instructions

• Get ready. Preheat your oven to 350°F.
• Season the chicken. In a large mixing bowl, combine the oregano, paprika, coriander, salt and pepper. Pat the chicken dry, then add to the bowl and turn to coat. Toss in the lemon juice and set aside for a few minutes.
• Brown the chicken. In a 5-quart Dutch oven or a large oven-safe pot over medium-high, heat 2 tablespoons extra virgin olive oil until shimmering. Add the chicken and brown on both sides, about 8 to 10 minutes in total (it does not need to be cooked through at this point). Transfer the chicken to a plate for now.
• Sear the peppers. In the same pot, add the bell pepper and sear on each side. Remove and place with the chicken for now.
• Cook the orzo. If the pot looks dry, add another tablespoon of extra virgin olive oil. Add the onions and cook for 5 minutes, stirring regularly, until soft. Add the garlic, and cook another 30 seconds, then add the tomatoes (and their juice), broth, oregano, paprika, and a dash of kosher salt and pepper. Bring to a boil, then stir in the orzo.
• Braise the chicken. Nestle the chicken pieces into the orzo mixture and top with the bell pepper slices. Transfer the pot to the heated oven oven. Bake, uncovered, for 20 to 25 minutes, or until the orzo is fully cooked and has absorbed most of the liquid. Remove from oven, cover and let sit 5 minutes undisturbed (the orzo will absorb any juices.)
• Finish and serve. Drizzle everything with a little extra virgin olive oil, and garnish with fresh parsley and feta, if you like.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
• Leftovers & storage: allow any leftovers to cool completely and store in the fridge in tight-lid containers. If stored properly, leftovers orzo and chicken will keep for 3 days or so. 

Nutrition

Calories: 379.7kcal | Carbohydrates: 50.6g | Protein: 30.9g | Fat: 6g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 1.8g | Trans Fat: 0.02g | Cholesterol: 109.3mg | Sodium: 998.2mg | Potassium: 754.2mg | Fiber: 5g | Sugar: 7.2g | Vitamin A: 618.8IU | Vitamin C: 49.1mg | Calcium: 90.6mg | Iron: 3.3mg

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*This post first appeared on The Mediterranean Dish in 2018 and has been updated with new media and information for readers’ benefit.

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When my family first moved to Atlanta, we lived out of a suitcase in the confines of a humble 400 square-foot hotel room. And my “kitchen?” A hotplate, a toaster, and a sink. I never considered myself a fancy cook, but what I remember about this time was how much I valued simple, unfussy meals. This easy shrimp orzo recipe was a go-to back then, and it’s still a regular in my kitchen today!

Orzo, a tiny rice-like pasta, is a must-have in any Mediterranean pantry. In this orzo and shrimp recipe, orzo serves as the perfect base to soak up the simple tomato sauce inspired by the flavors of Greek shrimp saganaki.

I use diced canned tomatoes with 8 cloves of garlic, shallots, white wine, and lemon juice. Baby spinach lends freshness, color, and an extra boost of nutrition. It’s bright, will make your kitchen smell incredible, and takes 30 minutes or less! 

Ingredients for this Shrimp Orzo Recipe 

This simple shrimp and orzo is essentially a pantry recipe with a few upgrades. You’ll need: 

• Large shrimp or prawns: As we say in our guide to buying and cooking shrimp, thawed frozen shrimp work great! If you’re working with smaller shrimp, just be sure to avoid overcooking them as they will get rubbery.
• Extra virgin olive oil: I love peppery Spanish Hojiblanca with this shrimp orzo recipe, but any high-quality extra virgin variety you have on hand will do. 
• Butter: Just a touch of butter lends a velvety finish to the otherwise lean sauce, but you can substitute with more olive oil if you prefer.
• Shallots: Add a delicate sweet-savory flavor, but standard onions (white, yellow, whatever you have) will work well. 
• Garlic: I am not shy with the garlic in this shrimp orzo recipe! It gives the simple tomato sauce an assertive flavor.
• Dry white wine adds brightness and depth. The alcohol will cook off but if you prefer to avoid it entirely you can use chicken stock, vegetable stock, or water, and season to taste with more lemon juice. 
• Lemon juice adds zing, balancing the savory garlic and shallot flavor.
• Canned tomatoes and their juice bring a summery, sun-kissed flavor year round. If you have whole canned tomatoes, simply process them until coarsely chopped or break them up with your hands. 
• Orzo: This small, rice-shaped pasta soaks up the garlicky tomato sauce like a sponge!
  • READ MORE: Read about this Mediterranean pantry staple in our All About Orzo guide
• Dried thyme: Brings a subtle herbaceous note to the dish. Dried oregano, fresh thyme leaves, and Italian seasoning are worthy substitutes. 
• Cayenne pepper gives a good kick, but this can be a pick-your-chili-pepper situation. Aleppo pepper’s citrus notes would be delicious. Standard chili flakes or sweet Spanish paprika also work well, or you can skip this all together. 
• Baby spinach adds color, nutrients, and a touch of freshness.
• Fresh herbs are optional, but to me they’re an easy way to bring a simple dinner to the next level with their pop of freshness and color. Mint, parsley, cilantro, dill, or a combination of your favorites work well. 
• Kosher salt makes the other flavors shine.

How to Make this Shrimp Orzo Recipe

Simmering the tomato sauce while the orzo boils is the quickest way to get this shrimp and orzo on your table. Here are the steps:

• Get ready. Bring a medium pot of salted water to a boil over medium-high heat. 
• Prep your ingredients. Thinly slice 2 shallots. Chop 8 garlic cloves. Peel, devein, and rinse 1 1/2 pounds prawns or large shrimp. 
• Make the garlic-tomato sauce. Heat 1 tablespoon butter and 2 tablespoons olive oil in a large heavy skillet over medium-high heat. When the butter has melted, add the sliced shallots and saute for 3 minutes, then add the garlic and toss together until fragrant. Now add 1/2 cup dry white wine and cook for 1 minute, then stir in 1 (14-ounce) can of diced tomatoes, 1/2 cup water, and the juice of 1 lemon. Bring to a boil, then turn the heat to medium. Cook for 15 more minutes on medium heat, stirring occasionally.
• Season the garlic-tomato sauce. Stir in 1 teaspoon of dried thyme, a pinch of salt, and a pinch of cayenne pepper (or more to your taste).
• Cook the orzo. Add 1 1/2 cup orzo pasta to the boiling salted water and cook, stirring occasionally, until al dente according to the package instructions. Drain and transfer to your serving dish.
• Meanwhile, poach the shrimp. Add the shrimp to the garlic-tomato sauce and stir so that it’s nicely coated in the sauce. Cook just until the shrimp turns pink, about 5 minutes. Take care to not over cook the shrimp! 
• Finish and serve. Remove the pan from the heat and stir in the spinach to wilt. Top the orzo with the garlic-tomato shrimp. Optionally, garnish with your favorite chopped herbs and serve with lemon slices on the side. Enjoy!

What to Serve with Shrimp and Orzo

I count this as a one-and-done dinner, but you can go the extra mile with a side salad. A crisp fresh salad, like Maroulosalata (Greek Lettuce Salad) or Smashed Cucumber Salad would be a nice contrast to the silky orzo and springy shrimp.

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Shrimp and Orzo in a Garlicky Tomato Sauce

This easy recipe is just my kind of "unfussy" Mediterranean dinner, with big garlicky flavor in just 30 minutes! Make on repeat, and feel free to use thawed frozen shrimp if you have them on hand.

Course Entree

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 490.9kcal

Author Suzy Karadsheh

Ingredients

• Kosher salt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 2 shallots, thinly sliced
• 8 garlic cloves, chopped
• 1/2 cup dry white wine
• 1 lemon, juiced, plus lemon slices for serving
• 1 (14 ounce) can diced tomatoes
• 1/2 cup water
• 1 1/2 cup orzo
• 1 teaspoon dried thyme
• Cayenne pepper (to taste)
• 1 1/2 pounds prawns or large shrimp (18-20 shrimp), peeled, deveined, and rinsed
• 4-6 ounces baby spinach
• Freshly chopped herbs, for garnish (like mint, parsley, and/or cilantro, optional)

Instructions

• Get ready. Bring a medium pot of salted water to a boil over medium-high heat.
• Meanwhile, make the garlic-tomato sauce. Heat the olive oil and butter in a large heavy skillet over medium-high. When the butter has melted, add the shallots and saute for 3 minutes or so, then add the garlic and toss together until fragrant. Now add the white wine and cook for 1 minute. Add the lemon juice, canned tomatoes, and water. Bring to a boil, then turn the heat to medium. Cook for 15 more minutes on medium heat, stirring occasionally.
• Season the garlic-tomato sauce. Stir in the thyme, a pinch of salt, and a pinch of cayenne pepper to your taste.
• Cook the orzo. Add the orzo to the boiling salted water and cook, stirring occasionally, until al dente according to the package instructions. Drain and transfer to your serving dish.
• Meanwhile, poach the shrimp. Add the shrimp to the garlic-tomato sauce and stir so that it’s nicely coated in the sauce. Cook just until the shrimp turns pink, about 5 minutes. Take care to not over cook the shrimp!
• Finish and serve. Remove the pan from the heat and stir in the spinach to wilt. Top the orzo with the garlic tomato shrimp. Garnish with your favorite herb (optional) and serve immediately with lemon slices. Enjoy!

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and Aleppo pepper used in this recipe.
• For tips on sourcing, storing, and cleaning shrimp, see our Guide to Buying and Cooking Shrimp.
• If you avoid wine, simply replace with chicken, seafood, or vegetable broth/stock and add more lemon juice to taste.

Nutrition

Calories: 490.9kcal | Carbohydrates: 56.1g | Protein: 33.1g | Fat: 12.8g | Saturated Fat: 3.2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.1g | Trans Fat: 0.1g | Cholesterol: 221.8mg | Sodium: 1159.2mg | Potassium: 789.7mg | Fiber: 4.8g | Sugar: 6g | Vitamin A: 3184.5IU | Vitamin C: 34.5mg | Calcium: 194.2mg | Iron: 3.7mg

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Bifteki (singular) or biftekia (plural) are a very popular comfort food dish in my native Greece. Children and adults alike love them, especially for a Sunday meal. Every family has its own slightly different version of the recipe, which they pass down from one generation to the next. This recipe is my family’s favorite!

The cooking method to make biftekia could not be easier. Instead of frying the patties, the way we do with Keftedes (Greek meatballs), we bake them in the oven, which makes them a healthier option and easier to make in a large batch at once. Paired with Roasted Broccoli or a Greek salad, they make for a wonderful meal!

What is Bifteki?

Bifteki or Biftekia are a classic Greek dish that people throughout Greece cook and enjoy year-round. They consist of ground meat seasoned with caramelized red onion and garlic, herbs, and olive oil. The aromatics give the meat patties a deliciously assertive and distinctly Greek flavor.

Tasty on their own, Greek people often bake them in the same pan with lemony potatoes.  As they cook together, the potatoes absorb the juices of the meat, which in turn lends them a great flavor. It is a winning flavor pairing!

Ingredients to Make Bifteki

These baked meat patties come together fast with easy-to-find ingredients. Here is everything you will need:

• Potatoes act as a bed for the biftekia as they bake. I recommend Yukon Golds or another type of waxy potato, so they hold their shape. 
• Lemon juice flavors the potatoes, and I serve lemon wedges alongside the finished dish, too. A squeeze of lemon juice over a bifteki is a must — it brightens the flavor. 
• Bread: Good quality, day-old, hearty bread without the crusts, soaked, adds moisture to the biftekia. This ensures tender meat patties which will not dry out in the oven. This soaked bread mixture is called a “panade” and it gives the patties a light texture. Throughout the Mediterranean, this technique helps stretch meat to feed more mouths.
• Extra virgin olive oil is essential in every part of this recipe. The potatoes cook in it, the onion and garlic for the biftekia brown and soften in it, and a drizzle over the patties just before roasting adds richness and flavor. Using Greek olive oil is a natural fit for this recipe. 
• Milk soaks the bread and adds moisture to the biftekia mixture.
• Red onion adds moisture and flavor to the meat patties. 
• Garlic gives each bifteki patty lots of savory flavor. 
• Dried herbs: Greek oregano and dried mint give the biftekia their characteristic flavor. A little extra oregano seasons the potatoes, too.
  • READ MORE: Oregano: Everything You Need to Know About This Essential Mediterranean Herb
  • TRY IT: Fragrant Greek Oregano, grown and harvested in Greece
• Sea salt and freshly ground black pepper enhance the flavor of both the potatoes and the bifteki.
• Red wine vinegar adds a nice acidity and depth to the meat mixture.
• Egg helps bind the meat mixture together
• Ground beef is the base for biftekia; 90% lean is best for this recipe. 
• Parsley: Finely-minced flat leaf parsley gives the biftekia a fresh flavor. Save some to sprinkle on the finished dish for a nice color contrast. 

How to Make the Biftekia 

These delicious, oven-baked biftekia are so easy to make, and you can do all the prep work well ahead of time. You can even prepare the meat mixture the day before and refrigerate it to bake the next day. Here’s the whole process, start to finish:

Par-cook the Lemon Potatoes

• Get ready. Preheat the oven to 400°F.
• Season the potatoes. Peel 2 pounds Yukon gold potatoes and cut them into 1-inch cubes. In a medium roasting pan, toss the potatoes with 2 tablespoons fresh lemon juice, a big pinch each of salt, pepper, and dried Greek oregano. Drizzle them with 3 to 4 tablespoons of extra virgin olive oil and toss the mixture together. 
• Bake the potatoes. Add 1/2 cup water, cover with foil, and bake for 10 minutes. Uncover the potatoes and stir them to make sure they are not stuck to the pan. Recover and bake for another 10 minutes. Remove from the oven, but leave it on. 

Make the Biftekia Mixture

• Meanwhile, soak the bread. Remove the crusts from 4 slices of sandwich bread, and chop or tear them into pieces, and place them in a large bowl. Add 2 tablespoons extra virgin olive oil and 1/4 to 1/2 cup whole milk, enough to cover the bread. Mix the bread well and let it soak until the liquid is absorbed, about 10 minutes. 
• Sauté the onion and garlic. In a medium skillet, heat 3 tablespoons olive oil over medium-high. Add 1 minced large red onion and sauté for a few minutes until translucent, then add 3 minced garlic cloves. Cook until everything is nicely caramelized and golden brown. Set aside to cool.
• Make the biftekia patties. To the bread mixture, add 1 teaspoon dried Greek oregano, 1 teaspoon dried mint, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons red wine vinegar, and 1 large beaten egg. Mix to combine. Add in the onion and garlic, 2 pounds 90% lean ground beef, and 1/2 cup minced fresh flat leaf parsley.  Mix very well with your hands until all of the ingredients are completely combined and the mixture is smooth. The mixture should feel soft; if it is too dry to hold its shape when you press it together, add 1 to 2 tablespoons of water. Divide the mixture into 12 round patties, each one about 1/2-inch thick.
• Bake the biftekia. Add the bifteki patties into the pan of potatoes, nestling them in between and on top. Drizzle or brush them with olive oil. Bake the patties until an instant-read thermometer, inserted in the center of one, registers at least 160°F, 30 to 40 minutes. At the end of the cooking, depending on the oven, you might want to place the pan under the broiler for a few minutes to give the potatoes a golden brown color!
• Finish and serve. Remove the pan from the oven, allow the biftekia to rest for a few minutes, and serve them with more chopped parsley and lemon wedges.

Swaps and Substitutions

Every family has its own slightly different version of biftekia. Here are a few ways you can change it up. 

• Fresh Parsley: Swap in fresh mint In some parts of Greece, they use fresh mint (which also adds a wonderful bright flavor) in the biftekia mixture instead of fresh parsley. 
• Red onion: Use white or yellow onion instead.
• Milk: If you avoid dairy, opt for water. 
• Ground Beef: ground pork works just as well. You can also use a combination of equal amounts of beef and pork for this recipe; this is a matter of preference. Substituting ground turkey or chicken would not be traditional in Greece, and I am afraid that using ground turkey or chicken would make the patties very dry in the oven.
• Red Wine Vinegar: Lemon juice is a great substitute for the acid here. 

What to Serve With Biftekia

The most natural pairing for biftekia is lemony potatoes! Another great option is to serve these patties next to a great fresh salad. Offer either a traditional Horiatiki (Greek salad with feta, tomatoes, and green peppers) or a classic Maroulosalata (Greek lettuce salad). 

Biftekia will also pair well with Greek Tomato Fritters, as an appetizer, or any roasted vegetables you might have on hand.  No matter how you serve them, a little bowl of the Greek yogurt-cucumber sauce (tzatziki) is always a good idea! 

If you have any leftover biftekia you are lucky because they are great for quick lunches later in the week.  All you need is to pair them with some leftover roasted veggies and rice or a salad, and you have a flavorful and filling meal ready.

How to Store, Freeze, and Reheat Biftekia

Once cooled, store leftover biftekia in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a skillet over medium heat with a few drops of olive oil, then cover and cook for a few minutes until just warmed through.

For longer storage, place the leftovers on a tray and freeze for 3 to 4 hours. Once frozen, transfer them to an airtight, zip-top freezer bag. You can store them in the freezer for up to 2 months. When you need them, thaw them in the refrigerator overnight and the next day reheat them in a skillet. 

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Biftekia (Baked Greek Beef Patties)

Homey, comforting Bifteki are Greek ground beef patties seasoned with onions and herbs and baked over lemony potatoes. They make a delicious, high-protein dish that’s easy to put together.

Course Dinner, Entree, Meat and Poultry

Cuisine Greek

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings (12 patties)

Calories 465.2kcal

Author Marilena Leavitt

Ingredients

For the Lemon Potatoes

• 2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons fresh lemon juice
• Salt
• Freshly ground black pepper
• Greek oregano
• Extra virgin olive oil
• 1/2 cup water

For the Biftekia

• 4 slices bread, crusts removed, coarsely chopped or torn
• Extra virgin olive oil
• 1/4 to 1/2 cup whole milk (depending on the size and thickness of your bread slices)
• 1 large red onion, minced
• 3 garlic cloves, minced
• 1 teaspoon Greek oregano
• 1 teaspoon dried mint
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoon red wine vinegar
• 1 large egg, lightly beaten
• 2 pounds 90% lean ground beef
• 1/2 cup minced fresh parsley
• Lemon wedges, for serving

Instructions

• Get ready. Preheat the oven to 400°F.
• Season the potatoes. In a medium roasting pan, toss the potatoes with the lemon juice, salt, pepper, oregano to taste, and enough olive oil to coat (3-4 tablespoons).
• Parcook the potatoes. Add the water, cover with foil, and bake for 10 minutes. Uncover the potatoes and give them a stir to make sure they are not stuck to the pan. Recover and bake for another 10 minutes. Remove from the oven, but leave it on.
• Meanwhile, soak the bread. Place the bread in a large bowl. Add 2 tablespoons of olive oil and enough milk to cover the bread. Mix the bread well and let it soak until the liquid is absorbed; about 10 minutes.
• Sauté the onion and garlic. In a medium skillet, heat 3 tablespoons olive oil over medium-high. Add the onion and sauté for a few minutes until translucent, then add the garlic. Cook until everything is nicely caramelized and golden brown. Set aside to cool.
• Make the biftekia patties. To the bread mixture, add the oregano, mint, salt, pepper, vinegar and egg. Mix to combine. Add in the onion and garlic, meat, and parsley.  Mix very well with your hands until all of the ingredients are completely combined and the mixture is smooth. The mixture should feel soft; if it is too dry to hold its shape when you press it together, add a tablespoon or two of water. Divide the mixture into 12 round patties, each one about 1/2-inch thick.
• Bake the biftekia. Add the bifteki patties, nestling them in between and on top of the potatoes. Drizzle or brush them with olive oil. Bake the patties until an instant read thermometer, inserted in the center of one registers at least 160°F, 30 to 40 minutes. At the end of the cooking, depending on the oven, you might want to place the pan under the broiler for a few minutes to give the potatoes a golden brown color!
• Finish and serve. Remove the patties from the oven, allow them to rest for a few minutes and serve them with lemon wedges.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• In Greek cuisine, instead of using sheet pans, we use deeper, rectangular or round metal or ceramic pans for dishes that incorporate meat and a starch, as there will be a lovely olive oil-lemon pan sauce at the end. 
• Once you prepare the meat mixture, you can cover it well, refrigerate, and use it the next day. This step will make the cooking easier the next day.
• To Store and Reheat Biftekia: Once cooled, leftover biftekia can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a skillet over medium heat with a few drops of olive oil, then cover and cook for a few minutes until just warmed through.
• To Freeze Biftekia: Place the leftovers on a tray and freeze for 3 to 4 hours. Once frozen, transfer them to an airtight, zip top freezer bag. You can store them in the freezer for up to 2 months.  When you need them, thaw them in the refrigerator overnight and the next day reheat them in a skillet.

Nutrition

Calories: 465.2kcal | Carbohydrates: 39.1g | Protein: 37.1g | Fat: 17.2g | Saturated Fat: 6.8g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 7.1g | Trans Fat: 1g | Cholesterol: 126.8mg | Sodium: 604.6mg | Potassium: 1249.3mg | Fiber: 4.8g | Sugar: 3.7g | Vitamin A: 496.9IU | Vitamin C: 40.3mg | Calcium: 98.8mg | Iron: 6mg

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