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Greek Cookery Class Recipes

Greek Cookery Class

We hope you enjoyed your evening and are ready to recreate the meals at home.

We Cooked:

  • Feta Saganaki
  • Kalamata Tabbouleh
  • Htipiti- red pepper and feta dip
  • Tatziki
  • Yoghurt flatbread
  • Chicken Souvlaki
  • Kolokhitokeftedes- courgette fritters (additional recipe)



Feta Saganaki

Ingredients – Serves 2:

  • – 300g feta
  • – 1tsp of runny honey
  • – 2 x TBSP extra Virgin Oil
  • – 1 lemon
  • – 1tsp of sesame seeds
  • – 3tbsp of plain flour


  1. Dust feta with flour, drizzle a bit of olive oil in a non-stick pan and heat it up (careful not to burn it as we are using extra virgin oil)
  2. Fry on both sides until golden brown, squeeze lemon and honey on top and sprinkle with sesame seeds.

Kalamata tabbouleh

Ingredients: serves 2

  • 1 cup of cooked bulgur
  • 2 plum tomatoes, de-seeded and diced
  • 1/2 cucumber, de-seeded and diced
  • 1 small red onion, diced
  • 2 spring onions, sliced
  • 1/2 cup of pitted kalamata olives
  • handful of parsley, dill, oregano etc.
  • 1 lemon zest and juice
  • 2tbsp of extra virgin olive oil


  • Place all the ingredients in a bowl and mix well. Don’t use lemon juice if you want to pre-make day before as the acidity would make all the veg soggy (you can add the lemon just before serving).


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.


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. 

yoghurt Flatbread

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.

Chicken souvlaki

Ingredients – Serves 2:

  • – 4 boneless chicken thighs
  • – 2tbsp olive oil
  • – 1 tsp dried oregano
  • – 1/2 tsp dried mint
  • – 1/2 tsp ground cumin
  • – 1/2 tsp coriander
  • – 1/2 tsp sweet paprika
  • – 1/4 tsp ground cinnamon
  • – zest and juice 1 lemon, plus 1 lemon cut into wedges to serve
  • – 2 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 20-25 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 


Ingredients – Serves 2:

  • – 1 courgette
  • – 2 spring onions, thinly sliced
  • – 1/2 handful of mint and dill, chopped
  • – 1 egg, beaten
  • – salt and pepper to taste
  • – 1x lemon zest
  • – 35g feta, crumbled 
  • – 35g of plain flour
  • – Olive oil


  1. Wash the courgette and grated using a box grater, place in a sieve and sprinkle with a pinch of salt. let sit for 40 minutes.
  2. Squeeze the water out of courgette and place in a mixing bowl alongside all the other ingredients, combine well.
  3. Heat a tbsp of oil in a non-stick pan and add heaps of courgette batter, using a tablespoon.
  4. Cook on both sides until golden brown and dry after with a bit of kitchen paper towel.
  5. Serve immediately with tatziki or chill in a fridge as a quick snack.

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