A Visit to Greece

I recently visited Greece to take cooking classes and tour around. It was an amazing experience. I found the Greek people to be warm, friendly, inviting, and very hospitable.

Highlights of the trip included walking tours through Athens, Mykonos, Rhodes and Thessaloniki where I visited meat markets, herb markets, and fish markets. I learned about how feta cheese was made; tasted rose petal syrup, ate camel and rooster (didn't like either), and gobbled up varieties of Christmas baked goods.

One of the highlights of the trip included an amazing cooking class with Teta of Spiti (home) Cooking fame on the island of Mykonos. She taught us how to make stuffed tomatoes with rice, spanikopita, and tzatziki.

Everything was delicious but more than eating and cooking, Teta and her family opened their home and hearts to us. We learned about Greek culture and family life; listened to their plans of expanding to include a farm; and enjoyed their gracious hospitality.

If you ever visit Mykonos, and I do recommend that you do, be sure to book a cooking class with Teta: http://www.mykonianspiti.com or email her at mykonianspiti@orancon.gr. You'll have a fantastic time!

Spanikopita Recipe

Kitchen Needs:
Large shallow round aluminum pan, large bowl, large pan, wooden spoon, measuring cup, mixing spoon, small bowl, butter brush, colander, large knife, cutting board.

4 pounds spinach, 4 pounds Greek feta, phyllo dough - 1 bag, 2 eggs, salt, pepper, 2 large leeks, 6 scallions