This Greek chicken orzo casserole is my flavorful and comforting take on Mediterranean chicken in a casserole form. It’s packed with fresh ingredients and bold Mediterranean flavors, and is perfect for busy weeknights because everything bakes together in one casserole dish. Bookmark this one! It’s been on the regular rotation in my house since I developed it — it’s just THAT good.

The Ingredients

• Chicken: This recipe calls for boneless skinless chicken breasts. Chicken thighs will also work, just make sure they’re also boneless and skinless and cut into 1 in. chunks.
• Feta: You’ll need a whole whopping block of feta. It cooks down into the most amazing creamy sauce once you stir the casserole together after it bakes. Seriously, so rich, creamy and amps up the Greek-inpsired flavors.
• Spinach: 2 cups of spinach will cook down significantly when baked — it sounds like a lot of spinach, but definitely isn’t over-powering once it cooks down and wilts.
• Cherry tomatoes: The tomatoes will burst either when baked or when you’re tossing the casserole together with the sauce right before serving, so no need to spend time halving them before baking.
• Oregano: You’ll season the chicken with oregano and salt. It adds just the right amount of flavor that complements the Mediterranean flavors without overpowering.

Equipment

This casserole needs to be baked both covered and uncovered, so you’ll ideally want to use a casserole dish that has a cover like this one below . If you don’t have a covered casserole dish, simply cover your baking dish with aluminum foil when baking.

How To Make Greek Chicken Orzo Bake

This orzo casserole has MINIMAL prep time, and then it spends the rest of its time baking away in the oven Here’s what you’ll need to do:

1. Add the cherry tomatoes, sun-dried tomatoes, spinach, onion, olives, orzo, salt, and dried oregano right into the casserole dish and mix to combine. 
2. In a separate bowl, season the chicken with the remaining salt and oregano, and toss to coat. 
3. Add the chicken and broth to the casserole dish and stir to combine. 
4. Make a small hole in the center of all of the ingredients and place the block of feta in the middle. Cover and bake at 375ºF for 30 minutes. 
5. Remove the casserole from the oven, stir, and bake uncovered for another 20 minutes.
6. Remove the casserole from the oven and stir together until the feta has turned into a creamy sauce. Top with fresh basil, and ENJOY!

Store any leftovers in an airtight container in the fridge for up to 3 days. I like to store mine right in the casserole dish that it was baked in.

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Feta is one of those cheeses that simply doesn’t get enough attention. The reason probably has to do with all the “just meh” feta cheese on the market—normally made with cow’s milk—which doesn’t leave much of an impression. True Greek feta, on the other hand, is made with either sheep’s milk or goat’s milk, which gives the cheese a perfectly tangy flavor.

These eight feta cheese recipes just might put feta back into its rightful spotlight. Whether crumbled into a spanakopita, formed into pillowy gnudi, or whipped into an ultra-creamy dip, feta brings a creamy, briny bite to these dishes. So what are you waiting for? Grab a good-quality block and let’s get cooking.

Built in 1846 and re-imagined in 2024, Lamda Casual Dining occupies a lovingly restored home with a sun-faded stone façade, situated directly at the water’s edge in the heart of Vasiliki. The history of the building is there for all to see but what’s happening there now is anything but old-fashioned. Instead, it’s a culinary reboot of Greek tradition: reverent, but not nostalgic. Greek cuisine with a modern twist — and perhaps a touch of theatre.

The food

Dishes arrived with understated drama – never pretentious, but always composed. And served with the utmost care and attentiveness We began proceedings with the cornbread sourdough – delicate and warm, it was accompanied with salted fish roe and citrus-marinated olives — a nod to tradition, yet with a gently rebellious note.

My favourite dish of the evening was the lentils, one of the humblest of pulses, elevated with the most delicious smoked eel, cauliflower purée and aromatic oil.

Feta cheese, usually a rustic staple, was served breaded in polenta, drizzled with a thyme honey from Lefkada and a generous sprinking of black sesame.

Don’t also miss the grilled octopus, beautifully tender, paired with a carrot purée, pickled pearl onions, rice chips and a tarragon oil – a textural masterclass.

Also worthy of mention is the crispy mozzarella, set on a canvas of eggplant and tomato marmalade, and laced with basil oil, and the rich and comforting shrimp saganaki, reimagined with a touch of sweet chilli, Metsovone cheese and basil.

For me, the standout main was my seafood orzo, glistening with shrimp and squid, in a tomato and basil reduction that struck just the right chord of simplicity, whilst still being packed with flavour.

My wife swore by her Black Angus burger, served with pickled cucumber, Cheddar, onion mayo, and crispy potato rocks. And the indulgent deconstructed pastitsio — with layers of beef ragu, pasta, béchamel foam, and seared parmesan, even got the better of my son’s enormous appetite.

Desserts didn’t disappoint either, from the deconstructed lemon tart with blueberries, caramelised Aegina pistachios and chocolate flakes, to the chocolate fondant, served with crème anglaise, Madagascar vanilla, yuzu, dried rose, and ice cream. Decadent, dreamy… and quite probably more calories than we should have had, but nothing that a run the next morning couldn’t sort out.

The chef

Menelaos Chalikiopoulos is not just a chef. He is, in the best sense, an architect of appetite and memory. His food feels like it’s searching — for lost flavours, for new frontiers, for the stories in between.

Having trained in some of the sharper corners of European cuisine, Chalikiopoulos returns to Lefkada not with a mission to modernise for the sake of novelty, but to listen more closely to the land and sea he grew up with — and to let them speak. There’s humility in his innovation. He doesn’t shout through the plate; he whispers.

His dishes dance between confidence and restraint — bold without being brash, elevated without alienating. That balance is hard to teach. It’s instinctual.

The ambience

What better setting could you find? We were seated just a couple of yards from the water’s edge, interrupted only by the gentle hum of other happy diners, seemingly envious passers-by, and the hush of boats nudging against Vasiliki harbour. And against this backdrop of stone and sea, the waiting-on staff are very attentive, but never overbearing.

The cost

Don’t expect traditional taverna pricing, but do prepare yourself for exceptional value. Most starters hover around €14–17, and mains largely sit in the €24–28 range.

Wines start at €36 a bottle – we had the Chardonnay from the Karipidi Estate (near Larissa in central Greece), priced at €48.

The final verdict

In a village best known for its windsurfing and relaxed vibe, Lamda Casual Dining offers something a little different to anything else on Vasiliki’s waterfront. Quitely radical and offering a more refined dining experience, Lamda is a place to savour – not just for the food, but the also mood, the moment and the mellow tempo of a special Lefkada evening.

Disclosure: This post is sponsored by Lamda Casual Dining. Our trip was sponsored by AEGEAN Airlines.

The last day of a holiday can feel a little strange when your flight is not until late. We needed to allow plenty of our time to travel from Fiskardo in the north to Kefalonia’s airport in the south, but equally didn’t want to spend more time than necessary simply waiting in departures.

With our luggage with us, but our flight not for some hours, we made one final detour – a meal to bookend our trip. And so, we found ourselves at Sea Salt in Svoronata – a superb little seafood restaurant close enough that we could relax, enjoy a beach and a final dinner, yet still be less than a 10 minute drive from the airport.

The food

The menu at Sea Salt is Mediterranean at heart but with a precision and playfulness that hints at serious culinary intent. As a fresh fish and seafood restaurant directly overlooking the sea, we strongly recommend sampling the fish, but there are meat options such as the slow-cooked lamb roll stuffed with Kefalonian cheese or the chicken fillet with a romesco sauce.

Among our starters were the Mediterranean fig salad, a vibrant heap of baby spinach, rocket and mixed leaves, punctuated by sesame and slivers of Kefalonian cheese — light, fresh, and summery, it set the tone with quiet confidence.

I opted for the scallops — delicately seared and perched atop a pea purée with a bacon crump, and topped by a scattering of black garlic caviar to bring a hint of umami mischief.

My son had the tender grilled octopus, nestled among chickpeas, onion, cherry tomatoes and a whisper of sage crème – a lovely, flavourful accompaniment.

For mains, we all opted for different fish dishes. The seabass came as two fillets, with a wonderfully crispy skin and light and tender flesh, and served with couscous, a smoked aubergine cream and marinated vegetables.

For a hearty option, try the seafood giouvetsi which consists of orzo pasta steeped in a rich tomato broth, generously studded with mussels, clams and sweet morsels of crab.

And let’s not forget the swordfish s served over a base of pumpkin purée, alongside quinoa and artichokes.

But the showstopper was my grilled bluefin tuna belly from the specials menu — rich and luxuriously rare in the middle, it came with a mixture of seasonal grilled vegetables and was the kind of dish that could see you booking your return flight just to eat it again. And with the airport so close, I guess you could!

To finish, we sampled the lemon tart and the chocolate soufflé between us. The former had a wonderful citrus gang, whilst the latter arrived warm and molten, and utterly indulgent.

The menu also teased us with orange pie, and salted caramel cheesecake, leaving us with a quiet sense of unfinished business, and justification to one day return.

The chef

Chef George Spathis, 33, brings over 15 years of kitchen experience, having worked in 5-star hotels and high-end restaurants across Greece. After years of traveling and honing his craft, he returned to Kefalonia and has been the head chef at Sea Salt since day one. More than just a colleague, George is also a close friend to owner Dimitris Karloukas.

He specialises in seafood and has a deep understanding of fresh ingredients. His cooking is all about simplicity, quality and flavour. George uses locally sourced vegetables and freshly caught fish to create dishes that highlight the best of what the island has to offer.

The ambience

Sea Salt is perched over two airy levels, gently staggered one above the other, but both affording views of the beach and the shimmering sea beyond. There’s a lovely breeze that passes through and it’s the kind of place where time doesn’t feel wasted — it feels well spent. And what better way to pass the time when you’re essentially waiting for a flight…

The cost

This is refined dining with real value — an increasingly rare combination. Starters and salads range from €10–20, mains mostly hover around €20–25. There are a few indulgences: the miso black cod at €32 and the bluefin tuna at €39 per 100g. Desserts are all €7, a small price for a very sweet ending.

The final verdict

As far as last suppers go, this was about as good as it gets. One final swim, one unforgettable meal, and the shortest of drives to the airport, meaning we could maximise our time away from the airport and without any stress. Sea Salt is ideally placed for a farewell dinner, but equally would be an ideal, indulgent welcome to kick off anyone’s arrival in Kefalonia.

Disclosure: This post is sponsored by Sea Salt. Our trip was sponsored by AEGEAN Airlines.

Having returned from yet another incredible trip to Greece, I thought I’d share with you some of our favourite places to eat from our latest spell in the South Ionian. This is by no means exhaustive – after all, we had just two weeks and were only able to visit a handful of different islands during that time. But we did enjoy some excellent meals, all special for a variety of different reasons…

For superb views: Kastro Cafe, Il Borgo and Olive Lounge, Kastro, Kefalonia

During our stay at Angel Pools Villa, we ate at all three eateries in Kastro – all special for different reasons, but all with one thing in common – a wonderful view out towards Argostoli and the Mediterranean beyond.

Head to Kastro Cafe for an excellent all-day breakfast, to Il Borgo for a more traditional taverna experience and to Olive Lounge – where it’s recommended to book ahead – for Greek dining that’s a little more upscale and contemporary.

For waterfront dining: Lamda Casual Dining, Vasiliki, Lefkada

We ate at a few places on the waterfront in Vasiliki but none matched the Greek cuisine we enjoyed at Lamda Casual Dining. The lentils served with smoked eel, cauliflower purée, and aromatic oil are a very enjoyable dish, as is the seafood orzo, glistening with shrimp and squid and cooked in a tomato and basil reduction. And all this at a table right by the water’s edge.

Read our full review here.

For something different: Lord Falcon, Fiskardo, Kefalonia

If you fancy a change from Greek cuisine, then there’s an excellent Thai restaurant tucked away in one of Fiskardo’s back streets. The starter combo is a great way to enjoy a selection of appetisers, and the chicken Panaeng curry or the grilled sea bass fillet served with a spicy Som Tam salad are both excellent choices from the mains, full of authentic flavours.

For where the locals go: Tzivras, Argostoli, Kefalonia

We stumbled upon Tzivras by chance as we wandered the streets of Argostoli and were so glad we did. They have a no nonsense approach to Greek food – no frills, just solid dishes with some gutsy flavours. My favourite was the giant beans. This isn’t upscale dining but there’s a good reason why the locals frequent this little taverna…

For the warmest of welcomes: Patio Dining, Vasiliki, Lefkada

For the warmest of welcomes and a lively Greek dining experience just one street back from Vasiliki’s harbour front, head to Patio Dining. You won’t be beckoned in by waiters here – they just let the food do the talking. Choose from a range of wholesome Greek dishes and be sure to try the prawn saganaki – it’s rich, spicy and utterly delicious.

Read our full review here.

For fresh fish and seafood: Sea Salt, Svoronata, Kefalonia

Last but by no means least – and the perfect place to call at either the beginning or end of your holiday in Kefalonia (or ideally both!) – is Sea Salt. Enjoying the most heavenly setting overlooking Ai Helis beach, you could be forgiven for not realising that the international airport is less than 10 minutes away. If the setting doesn’t blow you away, then the seafood will… try the scallops or octopus to start and, if it’s on the specials, the grilled bluefin tuna belly is to die for.

Read our full review here.

Disclosure: Our trip was sponsored by AEGEAN Airlines.

Some restaurants lure you with location. Others, with spectacle. And then there are those places that don’t need to shout, like Patio Dining. It sits, quietly self-assured, just one street back from the tourist tide in Vasiliki, and yet somehow at the very heart of the village’s culinary soul.

Opened in 2019 by husband-and-wife duo Dimitris and Lena, Patio Dining is testament to Greece, to Greek hospitality, and above all, to good food done right – seemingly without trying too hard. But it’s clear that they have poured themselves into the venture — not just into the menu, but into the mood, the pacing, the welcome. We’re warmly welcomed by Dimitris himself, who greets us like old friends, even though we’d previously merely exchanged a few messages via WhatsApp.

The food

Whilst the tavernas on Vasiliki’s seafront jostle for attention and waiters try to beckon you in as you pass, Patio Dining sits back and simply lets its food to the heavy lifting. Instead, they rely on people finding their way, and for that custom to keep on returning, without the need to harrass passers-by.

And when the food arrives, you understand why.

Among our starters are the steamed mussels, in a broth of lemon, garlic and white wine, the halloumi cheese, griddled until golden and served with a sweet chilli marmalade, and – my favourite – the saganaki prawns. The latter are nestled in a sauce of fresh tomato, garlic, and green pepper, with a deliciously indulgent sprinkling of feta.

Our mains include the beautifully-presented, and equally succulent, homemade chicken skewer, which is subtly seasoned, perfectly grilled and bathed in a mustard sauce.

We also enjoy the Patio specialty dish of drunk giant prawns, served with wild rice and accompanied with a sauce of metaxa 5*, orange juice and creamy tomato. It’s decadent and light, and joyfully Greek.

And the linguine marinara? A tangle of perfectly al dente ribbons with a fresh tomato sauce that truly captured the taste of vine-ripened tomatoes, and that you’d be hard-pushed to replicate back home.

For dessert, we tried a trio of Greek classics: the baklava with ice cream, sticky and indulgent, and laced with spice and syrup; the molten and unapologetically rich chocolate lava cake; and the fragrant and sun-kissed orange pie, the syrup cutting through the citrus with perfect balance.

The chef

The kitchen is led by Mary Polites — a Greek-Australian chef whose story is as layered as her baklava. Raised in Australia by Greek parents, and surrounded by Italian neighbours, her food reflects this cultural mosaic: Greek in soul, and Mediterranean in instinct. Having lived and worked in Vasiliki for over 35 years, her food keeps bringing diners back time and time again.

The ambience

Patio Dining enjoys a gentle buzz with a canopy that shields diners from the sun’s glare, without shutting it out entirely. As the evening progresses and the sun dips behind the mountains, the canopy is drawn back, revealing the night sky above and letting the breeze do the rest. Warm lighting, soft shadows and bursts of greenery complete the setting.

The cost

Prices are honest and proportionate. Starters come in around €10–15, while pizzas and traditional Greek dishes hover in the €15–€20 range. Seafood dishes are closer to €30, as are the prime steak cuts. For the quality, it feels almost underpriced.

The final verdict

Patio Dining isn’t trying to be anything other than itself — and in today’s performative dining world, that’s rare. There’s no website beyond the usual social media channels, no QR-code menus or branded hashtags. Just a few blackboard specials, quality food made with care and served with heart, in a space that breathes with the rhythm of the island. Make sure you visit if you ever find yourself in Vasiliki and be sure to try the saganaki prawns.

Disclosure: This post is sponsored by Patio Dining. Our trip was sponsored by AEGEAN Airlines.