Cooking class: Greek

Normally, class 4 of 6 is Indian and class 5 is Greek, but I knew two of my students had to miss tonight, and I had a student from a previous class who wanted to make up this missed Greek cooking class for him. So I switched and went with Greek for tonight.

One team made excellent spanakopita with fresh spinach, a flavored pesto tofu, onions, spices, and filo dough - it was flaky and delicious. The other team worked with filo to make chocolate baklava (not shown here) - so rich and good!

One team made very good "green hummus" (by mixing in parsley to the tahini, chickpeas, garlic, etc.) and the other roasted an eggplant to make a particularly good baba ganouj. We had couscous topped with pomegranate kernels and a tasty Greek salad with cabbage, oil-cured and Kalamata olives, bell peppers, and other vegetables, plus lime juice and olive oil.