Greek Food: Cooking Classes
Cooking Class in Athens with award-winning cookbook author and teacher Diane Kochilas
Prepare and cook a selection of Greek dishes and a dessert
Then sit down and enjoy your hard work over a leisurely lunch
About Diane
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher and food consultant. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications.
In Greece, she is the weekly food columnist and restaurant critic for the country’s largest newspaper, Ta Nea. She has written 17 books in both English and Greek on Greek and Mediterrranean cuisine, including the award-winning The Glorious Foods of Greece. She is the owner of the Glorious Greek Kitchen cooking school on the island of Ikaria and she is consulting chef and partner at New York’s Pylos restaurant, one of the top-rated Greek restaurants in the city as well as consulting chef at Avli Restaurant in Chicago.
She is also a consultant for Hellenic Gourmet, the duty free food shops at the Venizelos International Airport and around Greece, to help upgrade the store’s selection and source product. Her knowledge of Greek regional foods, wines, and culinary lore is extensive.
AVAILABLE DATES: Every Monday of every month
TIME OF CLASSES: 9.30 a.m. to 12.30
CLASS SIZE: Up to 8 for hands on
MINIMUM ATTENDANCE: 5 students
PRICE/PERSON: 123€ /person (not included: transfer to/from location of cooking class)
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THE HEALTHY GREEK TABLE
As people all over the world become more nutrition savvy and concerned about health and environmental issues, the traditional Greek table offers many solutions for delicious, healthy foods. This class is centered around the incredibly rich variety of vegetable, grain, and bean cookery on the traditional Greek table. Dishes include: Honey-Orange Clay-Baked Chick Peas, Easy Greens Pies with Olive Oil and Bulgur Wheat, Spinach-Rice Pilaf with shaved Feta and Lemon, Creamy Puree of Yellow Split Pea with a variety of toppings and more. One healthy dessert is usually part of the class, too. Five dishes total, subject to change according to seasonal availability.
CLASS SCHEDULE: Every 1st and 3rd Monday of every Month, except June-August, December 20 – Jan. 15, and Easter breaks. Or by request for individual groups
FEARLESS PHYLLO – THE SAVOURY PIES OF GREECE
This class centers around one of the greatest traditions of the Greek table, the vast wealth of savory pies. From well-known classics like cheese pie and spinach pie to regional delicacies such as eggplant pie, zucchini pie and more, the range of dishes is delicious, versatile, easy to prepare and enormous. Participants learn to make a simple home made phyllo dough and to work with commercial phyllo to make savory hand-held snacks and mezes as well as main courses and sweets. Four recipes total, including: cheese triangles and other shapes, greens or other vegetable pie, depending on the season, mezedes with phyllo, and one dessert, such as baklava or yogurt mousse napoleon, depending on the season and more.
CLASS SCHEDULE: Every 2nd and 4th Monday of every Month, except June-August, December 20 – Jan. 15, and Easter breaks. Or by request for individual groups