Wild greens & dough: historic & traditional Cretan baking and cooking

This  lesson is for those who want to learn about the history, the  healing powers of the most popular Cretan wild greens and herbs and how to use them in cooking. We will also learn about the history of Cretan bread and phyllo making and how to recreate historical and traditional recipes.
The lesson is available upon request.
Time: 10:00 -14:00


If you would like to register for this class please contact us at mkavroulakis@gmail.com or fill out the Booking Form  to send you instructions and further information.  

Pie making

Pie making is inseparably connected with Greek culinary tradition.

Ancient Greek plakous made with wheat, milk, fresh cheese, and honey.

Sarantopitta is made with 40 leaves of dough  (saranta= 40)

This class centers around both savory and sweet pies- from ancient ones such as plakous to pies from the 19th and early 20th century- and regional delicacies such as  zucchini pie, small wild green pies, bread meat, boureki, sesame pie, and more (Pies vary depending on the season).


The class learns to make a simple homemade phyllo dough, and cornmeal layer and also works with commercial phyllo to make savory and sweet snacks and main courses.

Sesame pie

Numbers are limited to 8 participants so that your experience is as hands-on as possible.

Minimum attendance: 2 cooks.

The class lasts around 4 hours  and the price is 90 per person.

• The lessons are given in English and Greek.
• Classes include a complete meal