Greek Winter Online Workshop
Learn to make fasolada (a hearty bean and vegetable soup), tiropita (feta and ricotta cheese baked between sheets of crispy phyllo dough), and yiaourti me karydia ke meli (rich and creamy Greek yogurt topped with walnuts, honey, and cinnamon).
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$60 per device (laptop/tablet/etc) |
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All ages! |
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Vegetarian |
Since Despina can’t physically welcome you into her home, she wants to do so virtually!
Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!
In this 2.5 hour interactive online experience Despina will guide you through making three of her family recipes. During your class, you'll prepare Despina's fasolada (a hearty bean and vegetable soup), tiropita (feta and ricotta cheese baked between sheets of crispy phyllo dough), and yiaourti me karydia ke meli (rich and creamy Greek yogurt topped with walnuts, honey, and cinnamon).
Here’s how it works:
After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.
At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.
Shopping List for This Class
1 pound dried Great Northern beans
3 medium carrots (about 7 ounces)
2 large ribs celery
3 cloves garlic
1 medium onion (about 7 ounces)
1 1/2 cups fresh flat-leaf parsley
3 large or 4 small ripe plum tomatoes
1 ¼ cup Greek extra virgin olive oil
5 extra-large eggs
2 cups part skim ricotta
10 ounces Greek feta
4 1/2 cups 5% Greek yogurt (whole milk yogurt)
3/4 cup chopped walnuts
6 tablespoons honey
1 teaspoon freshly ground black pepper
3/4 teaspoon Greek dried oregano
1/8 teaspoon crushed red pepper flakes
Ground cinnamon, for sprinkling
salt
One 17-pound box extra thick phyllo dough (four 16- by 20-inch sheets), preferably
Zagorisio brand
I cannot say enough good things about Despina's cooking class. She makes you feel comfortable the second you walk into her home, and she makes it easy to take part -- even for people like me who never cook. If you have any interest in learning how to cook Greek meals, I'd highly recommend you take her session. Actions speak louder than words, though, and I loved the League of Kitchens experience so much that I'm going back with my mom to learn how to cook Indian food in the near future.
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