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Greek Cookery Class Recipes – Feta Saganaki; Tatziki;

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

  • Feta Saganaki
  • Tatziki
  • Htipiti
  • Meatballs & Cherry Tomato Sauce
  • Chicken Gyros
  • Tabbouleh
  • Flatbread

Feta Saganaki

Ingredients – Serves 4:

  • – 300g feta
  • – 2 x ripe tomatoes
  • – 2 x TBSP extra Virgin Oil
  • – Pinch chilli flakes
  • – 2 x Sprig of oregano


  1. Cut the feta into 4cm squares.
  3. Slice the tomatoes.
  5. Arrange the feta and tomato in an overlapping stack and drizzle with oil.
  7. Sprinkle chilli flakes over the top and add oregano leaves.
  9. Bake for 8 minutes until golden brown.


Ingredients – Serves 4-6:

  • – 1 cucumber
  • – 500g Greek style yogurt
  • – 1 garlic clove, minced into a paste
  • – 1/2 lemon juice
  • – 1/2 tsp Extra Virgin Oil
  • Fresh dill and mint


  1. Coarsely grate the cucumber into a colander and squeeze the water out of it before transferring to a mixing bowl. 
  2. Combine the cucumber, yoghurt, lemon juice and minced garlic. 
  3. Add the chopped hers, check the seasoning and finish with a good drizzle of olive oil. 


Ingredients – Serves 4:

  • – 100g x Feta
  • – 2 x roasted peppers from a jar
  • – 1 x pinch chilli flakes
  • – 1TBSP x extra virgin oil
  • – Cracked black pepper to taste


  1. Put all ingredients into a blender and process until a smooth dip like consistency is reached.
  3. Serve with warm pita bread.

Meatballs & Cherry Tomato Sauce

Ingredients – Serves 4:

  • – 500g x minced beef
  • – 100g x panko breadcrumbs
  • – 1 tsp x Smoked paprika
  • – 1 tsp x oregano

For the Sauce:

  • – 300g x Cherry tomatoes
  • – 1/2  x dried ancho chilli or pinch of chilli flakes
  • – 1tsp x caster sugar
  • – 200ml x water
  • – 1 x garlic clove crushed into a paste with salt.


  1. Combine all Ingredients and form sixteen small meatballs.
  3. Heat a frying pan with a squeeze of oil and add the meatballs.
  5. Cook the meatballs until coloured all over, then remove them from the pan and add the tomatoes and garlic.
  7. Add the water and leave to come to a simmer.
  9. Once the tomatoes begin to break down, add the chilli and sugar and cook for five minutes.
  11. Add the meatballs back into the pan and put the pan in the oven. Cook for 8 minutes.
  13. Remove the pan and squash the tomatoes with a spoon. Taste to check the seasoning.
  15. Serve meatballs with sauce spooned over them.

Chicken Gyros

Ingredients – Serves 4:

  • – 12 boneless chicken thighs
  • – 4 tbsp olive oil
  • – 2 tsp dried oregano
  • – 1 tsp dried mint
  • – 1 tsp ground cumin
  • – 1 tsp coriander
  • – 1 tsp sweet paprika
  • – ½ tsp ground cinnamon
  • – zest and juice 1 lemon, plus 1 lemon cut into wedges to serve
  • – 4 garlic cloves, crushed


  1. Combine the marinade ingredients in a large mixing bowl 
  3. Add the chicken and massage the marinade into the meat and leave for at least an hour.
  5. Transfer to a tray and cook in a hot oven (200 degrees) for 25 -30 minutes
  7. Take the chicken from the oven and shred with a knife
  8. Finish with fresh chopped oregano or coriander and serve on your flatbread with tzatziki and some chopped salad 


Feta & Oregano Baked Potato Wedges

Ingredients – Serves 2:

  • – 10 new potatoes or 1 large jacket
  • – 1 garlic clove, thinly sliced
  • – olive oil
  • – 1TBSP dried oregano
  • – 31-2 sprigs of fresh oregano
  • – 100g feta cheese


  1. Cut the potatoes into wedges and toss in salt, pepper and a little oil
  2. Transfer to a baking tray and cook in a pre heated over at 200 degrees for 20-30 minutes depending on potato size
  3. Midway through cooking, lift the potatoes off the tray and turn over, then add the dried oregano, garlic and a good drizzle of olive oil
  4. Once the potatoes are fully cooked and crispy, scatter over the feta and fresh oregano and return to the oven for five minutes


Ingredients – Makes 6:

  • – 350 g self-raising flour , plus extra for dusting
  • – 1 teaspoon baking powder
  • – 350 g natural yoghurt


  1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
  3. Dust a clean work surface with flour, then tip out the dough.
  5. Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring.
  7. everything together).
  8. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
  10. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
  12. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
  14. Fry the flatbreads until bubbles form in the top surface and the edges begin to brown.

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