About Diane Kochilas

Diane Kochilas

Diane Kochilas is a Greek-American chef, author, and culinary instructor. Diane’s cookbooks focus on the food of her heritage, as do her writings for several publications, including Saveur and The New York Times. Kochilas’ The Glorious Foods of Greece won the prestigious IACP Jane Grigson Award for Excellence in Research. Koschilas also runs a cooking school on Ikaria, the island in Greece where her family is from, called The Glorious Greek Kitchen Cooking School. She splits her time between New York, Athens, and Ikaria.

Scallion and Feta Pie from Thessaly

For this Greek speciality, phyllo, or filo, pastry is filled with a savory creamy custard teeming with sauteed scallions, feta cheese, and ricotta cheese.

  • Quick Glance
  • 1 H
  • 2 H, 25 M
  • 1

Crustless Greek Cheesecake

Greek cheese is smoothed into an orange, cinnamon, and vanilla base and the cheesecake is baked until golden and dense. This beauty is served slightly warm.

  • Quick Glance
  • 20 M
  • 1 H, 30 M
  • 0
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