My husband and I went on a quick holiday to Athens and then on to the island of Samos with dear friends Braam and Florina.
We totally fell in love with Greece and its people and their food.
In Athens we attended a cooking class and were taught how to make classic Greek dishes by an experienced local chef at a much
loved bakery in the vibrant Monastiraki.
We met our host Vivian in the flea market neighborhood of Monastiraki, located in the heart of Athens old town. On our way to
the bakery we passed many of the souvlaki restaurants. the aromas of garlic, roasting meat, oregano, onion and lemon were just
We arrived at the bakery and were welcomed by our chef Sam who gave us an overview of the dishes we were going to prepare and
an introduction to the mouthwatering and tantalizing Greek cuisine.
We were dressed in our cooking attire. Aprons and caps, hands sterilized and ready to roll.
We started of by preparing Spanakopita a Greek spinach pie with Feta.
First we prepared the phyllo dough, which is the traditional recipe from the chefs grandmother with whom she grew up.
With the rolling pins in hand we rolled and rolled the phyllo until it was paper thin.
We gently picked the dough up with a thin rolling stick and placed it over a baking pan.
Now the spinach, dill, leak, dry onions and egg were combined to make the filling which
is rounded off with feta. After spooning the filling into the baking pan, the pie is crowned
with a final topping of phyllo before being baked until golden brown and extremely appetizing.
The Spanakopita done, a delicious Greek salad using the freshest of fresh produce followed.
The earthy smell of tomatoes, cucumber, red onion, green bell pepper, Kalamata olives,
homemade feta and Greek extra virgin olive oil was to die for. Do not forget the dried oregano.
This is like “Life without Love” without the oregano this will not be a traditional Greek salad.
The next mouthwatering dish to make was Papoutsakia, a delegate eggplant dish.
Now onto making Tzatziki (An appetizing, savoury sauce that can be served with any
kind of meat and as a dip for vegetables) made from luscious cucumbers, strained Greek yogurt,
garlic, olive oil and balsamic vinegar.
Finally to my husband’s delight, we were taught how to make Galaktoboureko (a creamy custard pie)
with milk, sugar semolina, vanilla and phyllo. A desert fit for a king. We loved this creamy custard pie at
the end of our cooking class. A perfect end to an unforgettable meal and experience.
During our cooking lessons a beautiful table was set on the rooftop terrace of the bakery by Sam.
With a glass of Greek wine in hand we enjoyed the views of the UNESCO-listed Acropolis
of Athens and sat down at sunset with Vivian and Sam to enjoy the lovely dinner we prepared.
Vivian and Sam taught us a lot about the Greek cuisine and their culture and we were amazed
by the stories the girls told us about how their grandfathers drank wine in their day. Wine was
watered down before drinking as it was taken with breakfast and every other meal of the day.
What a wonderful experience hope to go back soon, loved the culinary journey in Greece.
Our tour was booked through Viator.