Phyllo Making with Christina in a Vironas Home Kitchen

Christina learned to make phyllo from her grandmother, went to culinary school afterwards, and then spent time in a local bakery turning out pies all day. Between those three things she knows the dough better than almost anyone you could learn it from.

The class happens in her own kitchen in Vironas, a residential district away from the centre, and it is private: only your group. She teaches the dough first, the rolling and the stretching, and then how to build a savoury pie that comes out flaky rather than heavy.

While it bakes, the rest of the meal comes together, seasonal Greek dishes of her own invention. Then everyone sits at her table and eats. Tsipouro and a glass of white or rosé come with it.

Three and a half hours, six people at most, in Greek or English. A market visit can be added; if you take it, wear shoes you can walk in, because the neighbourhood is steep. Vegetarian menus are available on request.