GOING GREEK 2: Full Menu (Vegetarian/Dairy)

Cuisine & Diet: Dairy, Greek, Hanukkah, Kid-Friendly, Mediterranean, Mimounah, Shabbat, Shavuot, Vegetarian

Class Format: IN-PERSON PRIVATE 3-HOUR FULL MENU COOKING CLASS ($350/1-2 people; $50 for each additional student; ingredients extra)

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MENU:

Skordalia: Garlic-Almond Spread with Lemon
Greek Country Salad with Chopped Cucumbers, Tomatoes, Black Olives, Feta, and Oregano
Spanakopita: Layered Phyllo Pie with Spinach, Swiss Chard, Feta Cheese and Dill
Yiaourtopita: Greek Yogurt Olive Oil Cake with Vanilla and Orange Zest

GENERAL INGREDIENTS:
Garlic
Cucumbers
Red bell pepper
Scallions
Tomatoes
Lemons
Orange
Onions
Baby spinach leaves
Red or Green Swiss chard leaves
Fresh dill leaves
Flat leaf/Italian parsley
Grated Parmesan cheese
Feta cheese
Phyllo dough (1-pound box)
Butter
Eggs
Whole milk plain yogurt
Whole milk Greek yogurt
Kosher salt
Black pepper
Garlic powder
Dried oregano
Dried mint
Sesame seeds (optional)
Blanched whole almonds
Slivered almonds
Sugar
All-purpose flour
Baking powder
Honey
Vegetable or canola oil
Extra virgin olive oil
Pure vanilla extract

EQUIPMENT:
Measuring cups and spoons
Large chef’s/chopping knife and cutting board
9 x 13 x 2-inch baking pan
9-inch springform pan
Medium mixing bowl and spoon
Salad tongs or spoons, to toss salad
Glass measuring cup or jar, for mixing salad dressing
Food processor
Pastry brush or folded paper towel
Large skillet and mixing spoon
Light clean kitchen towel
Parchment paper
Zester or grater