Chef, food blogger, and cookbook author Peter Minaki originally learned to make phyllo pastry from his mother. He now shares her technique for making a master phyllo dough, along with various of methods for making the paper-thing phyllo layers. Each participant gets to hand stretch their own dough, and use it to craft an individual spiral cheese pie to take home. In addition, there is a shared lunch of spanakopita freshly made in class, alongside fresh romaine salad, and a creamy, custardy phyllo bougatsa for dessert served with greek coffee.
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Peter Minaki is a proud Greek Canadian and the creator of the popular Kalofagas (the Greek word for “gourmet.”) Greek Food blog. Peter started the blog because he wanted to introduce the world to the delicious depths of Greek cuisine. Known for adding twists to his recipes, Peter balances his posts between traditional, modernized and his own unique recipes. Gathering inspiration from his yearly trips to Greece, Peter endlessly promotes the diversity of Greek cuisine. Living in Toronto and having a curious spirit, he refers to himself as “a tourist in his own town.” He welcomes every opportunity to try new foods and different cuisines.
@kalofagas | kalofagas.ca