Delicate, paper-thin sheets of Phyllo (sometimes spelled filo) pastry (from the Greek φύλλο for leaf) have been a Eastern Mediterranean delicacy for hundreds of years. Traditional hand-rolled phyllo took lots of time and skill to make, requiring long rollers and special, extra-large tables. Now that quality phyllo can be readily acquired at the supermarket, this versatile ingredient can easily be used to make a wide range of delicious dishes at home.

Join Peter Minaki, Greek food enthusiast, cook and author of The Everything Mediterranean Cookbook as he demystifies cooking with phyllo and shows you how easy it is to use it to create a variety of classic Greek appetizers, mains & desserts.

Mezes
A selection of small phyllo-wrapped hors d’oeuvres stuffed with different fillings like spinach, cheese and seafood; perfect make-ahead party snacks.

Spanakopita
One of the best-loved Greek dishes, this family-style spinach and cheese ‘pie’ is a delicious and healthy meal that can be put together quickly and easily.

Baklava
Probably the most famous Phyllo dish of all; a decadent dessert of nuts, butter, honey and delicate, flaky pastry. Peter will share his recipe for an authentic Greek-style baklava with walnuts.

$40 +HST

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Whether it’s cooking up a storm for the Toronto Underground Market, leading food tours or catering epic dinner parties, cook, author and teacher Peter Minaki puts his passion for authentic Greek cuisine front and centre. Visit his website for delicious Greek and Mediterranean recipes, or check out his great cookbook, Everything Mediterranean