|$60 per device (laptop/tablet/etc)|
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 a few of her family recipes. You'll start by preparing fasolada (a hearty soup of Great Northern beans and veggies, flavored with crushed tomatoes, dried Greek oregano, and lots of fruity Greek olive oil). Then you'll bake a full pan of delicious spanakopita (fresh spinach sauteed with dill and scallions mixed with tangy pieces of feta cheese and layered into crispy phyllo)--plenty to share or save for the next day! Finally, you'll learn to make bouyiourdi (tomatoes and peppers layered together with feta and topped with melty kasseri cheese), a savory appetizer eaten with pita bread. It's a vegetarian Greek feast!.
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 (soaked in water overnight)
3 medium carrots
2 large ribs celery
2 Cubanelle peppers
1 Italian long hot pepper or jalapeño chile
3 cloves garlic
3 medium yellow onions or 2 large yellow onions
1 large bunch of flat-leaf parsley
1 1/2 pounds leaf spinach (not baby)
1 large bunch of dill
12 oz can crushed tomatoes
5 large or 8 small plum tomatoes
1 1/2 cups extra virgin olive oil
1 teaspoon freshly ground black pepper
1 3/4 teaspoons Greek dried oregano (regular oregano is also okay)
1/4 teaspoon crushed red pepper flakes
4 large eggs
One 1-pound box #10 (extra thick) phyllo dough (not frozen if possible)
6 ounces kasseri cheese (or mozzarella, or any other cheese that melts)
1 ½ lb Greek Feta
Pita bread or rusks (dried bread), for serving
Greek olives, for serving
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.”