Gemista & Portokalópita Recipe: Our Authentic Cooking Workshop in Kéa Island, Greece

This summer, we took a group of incredible women on a soul-nourishing retreat to the enchanting island of Kéa in Greece! Among the many unforgettable moments we shared together, one of the highlights was our immersive cooking workshop with Chef Harris at the stunning Villa Naos, a family owned home that was built between the cliffs to overlook the Aegean sea.

Surrounded by a Mediterranean breeze, olive groves and a peaceful bliss, we gathered in the villa’s rustic outdoor kitchen to learn the secrets behind two beloved traditional Greek dishes—Gemista (stuffed vegetables) and Portokalópita (orange pie).
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Here’s a glimpse into that heartwarming afternoon, and the delicious recipes we took home with us!

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​Gemista (Greek Stuffed Vegetables) Servings: 6 - 8

• 3 onions
• 6 tomatoes
• 3 green bell peppers
• 350g round grain rice
• 8 tbsp olive oil
• 2 cloves of garlic
• 1 leek
• ​​1 zucchini & 1 carrot (chopped into 2mm cubes)

• 1 tbsp granulated sugar
• 1 tbsp tomato paste
• 600g water
• 1 bunch parsley
• 1 bunch mint
• 1/3 bunch dill or basil
• Feta cheese

Directions

1. Preheat the oven to 180°C.
2. Slice off the tops of the vegetables (keep them as lids). Carefully scoop out the insides.
3. Add a generous amount of salt inside the tomatoes, turn them upside down and set aside for 30 mins.
4. Finely chop 1 zucchini and 1 carrot into 2 mm cubes. Slice the leek and chop the herbs.
5. Add olive oil to a pan on low heat, add chopped onions until they are translucent. Add the chopped vegetables, followed by garlic (make sure it doesn't burn). Add salt and pepper.
6. Add tomato paste, uncooked rice and water to the pan. Let the water evaporate slightly and half-cook the rice.
7. Stuff the vegetables with the half-cooked rice—halfway for the tomatoes, ¾ for the rest. Add the herbs and some feta cheese ontop. Place the lids of the vegetables on top.
8. Place all the vegetables in a baking dish, drizzle with olive oil, cover, and bake for 1 hour.
9. Remove the lid and cover with foil until fully cooked.

now its time for an even sweeter ending! 

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​Portokalópita (Greek Orange Pie) Servings: 8 - 10

Ingredients

FOR THE SYRUP

• 700g granulated sugar
• 500g water
• 300g orange juice

FOR THE ORANGE PIE

• 450g phyllo dough sheets
• 2 oranges (boiled and pulped)
• Zest of 3 oranges
• 250g granulated sugar
• 250g seed oil

• 250g whole milk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 vanilla pods
• 3 eggs

Syrup Preparation

1. In a pot, combine sugar, water, and orange juice.
2. Bring to a boil over medium heat, then remove from the heat and let it cool completely. The syrup should be cold before being poured over the baked pie!

For the Orange Pie

1. ​Preheat the oven to 100ºC (fan setting).
2. Cut the phyllo sheets into thin strips that resemble shredded pieces. You can either lay them out to air-dry completely or bake them for 1 hour until crisp.
3. Boil 2 whole oranges for 1 hour. Once cooled slightly, squeeze out all the juice and keep the pulp.
4. Increase the oven temperature to 160ºC (fan).
5. In a mixing bowl, add the orange pulp and sugar. Beat with a whisk until combined.
6. Add the eggs, milk, sunflower oil, vanilla extract, orange zest, baking powder, and baking soda. Whisk everything together until smooth.
7. Using your hands, gently crumble the dried phyllo into small pieces and gradually fold them into the bowl with the filling. Mix thoroughly by hand or with a spoon.
8. Grease a 32x25 cm baking dish with butter and lightly dust with flour. Pour the mixture into the pan.
9. Bake for 40–50 minutes until golden and set.
10. While the pie is still hot, slowly pour the cooled syrup evenly over the top using a ladle. Let it rest for 30 minutes to fully absorb the syrup.
11. Serve with a scoop of ice cream, orange spoon sweet, and a few fresh mint leaves

We hope these recipes bring a taste of Greece into your own kitchen and spark memories of meaningful conversations over shared meals made with love. Whether you joined us in Kéa or are simply recreating these dishes from afar, thank you for being a part of our journey!

Stay connected for more stories, recipes, and upcoming adventures.
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With warmth and gratitude,
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Casa Sensoria Team