More Filo Pastry and Pies

In this class you will master the art of making paper-thin filo pastry to make Greek pies or pittes.  We will make two kinds of filo – the standard, as well as a wholemeal version, which is slightly more challenging to stretch, but worth the trouble for the extra crunch and flavour. The selection of pittes will include a hortopita (seasonal-greens and cheese), prasopita (leek pie) and a kreatopita (meat and herb pie). We will finish with small, bougatsa triangles, a version of the much loved semolina-custard pie. Side salads and a glass or two of wine will complete the lunch banquet.
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Sunday, November 23 (11am -  4pm)
$210