Cook A Greek Feast Steps From The Acropolis (8-course Meal)

Μενού & γευσιγνωσία

Savor the magic of Greek cuisine in this plant-based 8-course cooking class hosted through Cozymeal just steps from the Acropolis. During the class, you’ll create: - First course: spanakopita — spinach pie with homemade filo dough, fresh spinach and aromatic herbs - Second course: moussaka with cashew béchamel sauce — eggplant, soy-based ground meat and cashew béchamel - Third course: tzatziki — yogurt cucumber dip - Fourth course: fava — Greek hummus with split peas, lemon juice and onions - Fifth course: dakos — Cretan specialty with barley rusk, tomatoes and almond-based “feta” - Sixth course: almond “feta” — creamy plant-based cheese made from almond pulp and lemon juice - Seventh course: koulouri — sesame bread rings rolled in sesame seeds - Dessert: ekmek — chilled Greek dessert with syrup-soaked bread, semolina cream, whipped topping and chopped nuts With the Parthenon just a stone’s throw away, this 8-course journey offers a truly unforgettable taste of Greece reimagined for the modern table.

• Spanakopita – Spinach Piestarter

  With homemade filo dough, fresh spinach and aromatic herbs

• Moussaka With Cashew Béchamel Saucestarter

  With layered eggplant, soy-based ground meat and cashew Béchamel sauce

• Tzatziki – Yogurt Cucumber Dipstarter

  With yogurt, cucumber, garlic, olive oil and fresh herbs

• Fava – Yellow Greek Hummusmain

  With yellow split peas, olive oil, lemon juice and onions

• Dakos – Cretan Specialtymain

  With barley rusk, tomatoes, olive oil and almond-based feta

• Almond "Feta"main

  With almond pulp, lemon juice and sea salt for a creamy plant-based cheese

• Koulouri – Sesame Bread Ringsmain

  With bread rings rolled in sesame seeds, soft inside and crunchy outside

• Ekmek – Chilled Greek Dessertdessert

  With syrup-soaked bread, semolina cream, whipped topping and chopped nuts