the menu
What you cook: two pies, a salad, tzatziki and moussaka
Each dish in a few lines, with a note on where it comes from.
Reserve a rooftop cooking evening ↗The dishes on the rooftop menu
| Dish | What it is |
|---|---|
| Spanakopita | A Greek savory spinach pie, usually with feta and egg, in filo |
| Milk pie | The second classic pie on the menu |
| Island-style salad | Cherry tomatoes dressed with aged local vinegar |
| Tzatziki | A cold dip of strained yogurt, cucumber, garlic and olive oil |
| Moussaka | A baked aubergine- or potato-based dish, often with ground meat |
The pastry and the grain
Greek cooking is founded on wheat, olive oil and wine, and filo pastry is among the common ingredients of its pies and desserts. Two of the dishes on this menu are pies for that reason.
Spanakopita
The name joins spanaki, spinach, and pita, pie. The traditional filling is chopped spinach with feta, onions or scallions and egg, flavoured with dill, mint or parsley and wrapped or layered in filo.
The milk pie
The second pie is a milk pie. It is the reason this class is a poor fit for anyone avoiding dairy, .
The salad
The salad borrows its style from the Greek islands: cherry tomatoes, dressed with aged local vinegar. It is the lightest thing you cook.
Tzatziki
Tzatziki is a cold dip of salted strained yogurt with cucumber, garlic, olive oil and herbs. It is served as an appetiser or a side, and in the Eastern Mediterranean such small dishes are called meze.
Moussaka
Moussaka is built on aubergine or potato, often with ground meat, and many versions carry a top layer of milk-based sauce thickened with egg or flour. The modern Greek variant was created in the 1920s by Nikolaos Tselementes, and in Greece it is layered and typically served hot.