I have been sharing Greek cooking with people all over the world for more than three decades, in classes, books, several tv series, restaurant work, and now with exclusive online cooking courses.

For as long as I can remember, I've cooked. It's an act of giving and sharing and I hope to impart that to you when you take my classes. Greece is the mother of the Mediterranean Diet, and in almost everything I cook there is either a little or a lot of Greece! Olive oil, great produce, nuts, legumes, herbs, honey and so much more are some of the things you will encounter in my classes and recipes. 

Now you get the opportunity to take part with this exclusive course bundle: Mastering the Mediterranean 101

Take advantage of this offer and get whisked away to my home in Greece where we will cook some of the best-known Mediterranean dishes, and have a good time doing so!

Be well, Kaly Orexi, and Enjoy!

- Diane


This exclusive EXCLUSIVE BUNDLE includes all of the following: 
  •  Over 6 Hours of Exclusive One-on-One Teaching Content
  • The Exclusive eCookbook "Mastering the Mediterranean 101: The Complete Recipe Companion" containing all the recipes from your course!
  • ​Exclusive Discounts, Offers, Classes, and More!!


"Want to learn some of the delicious, plant-based cooking secrets of the longest-living people on earth? This is the class for you!"

Spanakopita Everything!

The recipe for Greece’s most iconic dish can be used in and as everything from dips to salads, risotto, pasta and soups to myriad main courses. In Spanakopita Everything! we’ll discuss variations on the classic spinach-leek/onion-herb-feta mix. We will make this yummy filling and phyllo pie easy, delicious main courses, one vegetarian, one with chicken, and one with fish.
  • Stovetop Vegetarian Stuffed Zucchini with Lemon Sauce 
  • Classic Spanakopita (vegetarian)
  • Spanakopita Stuffed Vegetables (vegetarian)
  • ​Stuffed Chicken Breast “Spanakopita”
  • ​Baked Fish Fillets with a Spanakopita Crust
"Hummus is but the tip of the iceberg when it comes to chickpeas! In this class we will go decidedly beyond the famous spread to explore the chickpea in all its satisfying glory!"

Beyond Hummus - The Great Mediterranean Chickpea

Chickpeas are among the oldest cultivated legumes in the Mediterranean, savored everywhere from the Middle East to North Africa to the Western fringes of the region. They also happen to be a great source of plant protein and the foundation of countless sumptuous, satisfying recipes all over the Mediterranean.

In this class, we will prepare a chickpea salad with a tahini-yogurt dressing and make two fabulous chickpea stews together, one a classic of Sephardic and pan-Mediterranean cooking, with eggplant and warm spices, and the other a favorite recipe of mine, for braised chickpeas with orange, rosemary, vegetables and honey.

With no meat in sight… you’ll be pleasantly surprised at how hearty and satisfying the humble chickpea can be! 
  • Baked Greek Island Chickpeas with Orange, Rosemary and Honey
  • Sephardic Braised Chickpeas and Eggplant, with Warm Spices
  • Chickpea Salad with Tahini-Yogurt Dressing

"Greece’s classic pastry in its rustic, homemade version is a lit easier to prepare than most people think. Fearless Phyllo will show you the secrets to making this versatile sough at home."

Fearless Phyllo I - Homemade!

One of my absolute favorite things to do in the kitchen is to make and work with homemade phyllo dough. It is a lot easier to prepare than most people think and even easier to work with. And the end result is unsurpassable.

In this class, we will explore how to make Greece’s favorite savory pie pastry in two different versions: one classic and one with whole wheat flour. We’ll explore the behavior of both doughs and make two different using the pastry in multiple layers and open-faced. I’ll discuss regional variations and the amazing wealth of Greek savory pies, one of the great, if undiscovered, chapters of Greek cooking.
  • Classic Homemade Phyllo Pastry
  • Homemade Whole Wheat Phyllo
  • Multilayered Cheese Pie (vegetarian)
  • ​Open-Faced Cheese Pie with Whole-Wheat Phyllo
"In this class you’ll learn the basic techniques for making one-pot plant-based main courses and how to use these techniques to expand on a range of dishes using different variations of vegetables."

Mediterranean One-Pot, Plant-Based Mains

We will explore the foundational elements in these dishes, from the lemon to tomatoes. You’ll come away with an understanding of how to build flavor so that even the simplest vegetable dishes are vibrant and satisfying and you will learn about the importance of both fresh and dried herbs and how they are woven into simple dishes to create complex flavors. 

Recipes will follow two basic flavor profiles: tomato-herb-spice and lemon-herb-garlic.
  •  One-Pot Braised Eggplant “Yiahni” (in Aromatic Tomato Sauce)
  • Juicy One-Pot Braised Zucchini and Swiss Chard
  • Lemony Braised Celery Root & Leeks, with Saffron and Mastiha
"My aim in this class is to help you familiarize yourself with some of the basic flavor combinations and techniques that are widely used when cooking fish or seafood."

Easy Greek-Mediterranean Fish & Seafood

Fish has historically been an integral part of the Greek and Mediterranean diet and one of the main sources of protein, given that we are surrounded by water in this part of the world. 

Preparing fish at home can be intimidating at first, so I have chosen classic recipes characterized by simple cooking methods and accessible ingredients to ease you in this exciting endeavor. We will be making three easy dishes using sea bass, shrimp and salmon and using classic ingredients such as fresh herbs, feta and olives to build characteristic Mediterranean flavors. 
  • Whole Mediterranean Sea Bass Baked with Vegetables & Herbs
  • Spicy Skillet Shrimp with White Wine, Fennel and Feta
  • Pan-Seared Salmon with Orange, Olives & Fresh Tomato 



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