Short and Sweet: Spanakopita

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

Oh, spanakopita! Flaky layers of filo wrapped around an herbaceous and nourishing filling of greens, herbs and feta. What could be better!? This easy meal is jam packed with nutrients and is so fun to make and eat. Join Chef Gracie for a night of melted butter brushed between layers of paper thin filo, greens you might never have thought about eating, plenty of feta, and lots of garlic - with a tahini yogurt sauce on the side!

MENU

Spanakopita

Tahini Yogurt Sauce 

Fresh and Easy Fattoush Salad 

This menu contains the following common allergens: Eggs, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Gracie Schatz has been in the food industry for over fifteen years. In her career, Gracie has worked in a variety of places: as a baker and private chef in Eugene, OR, farming and cooking in Italy, raising pigs in the Sierra Foothills, butchering at the Fatted Calf in San Francisco, managing Avedano’s in Bernal Heights, cooking at Bay Area restaurants Molina and Cala and her own pop-up restaurant, Bread and Bones Supper. In Eugene, she started her own food justice nonprofit, Marigold Cooking Collective. After working with 18 Reasons as a guest instructor for the past 7 years, Gracie has decided to move from Eugene to San Francisco and join us as our head Chef. Her dream is to never stop learning about delicious food, to never stop exploring the many nuanced ways that food brings us joy, connection to culture, identity, seasons and community. 18 Reasons feels like the perfect place to explore this dream and she is so excited to be here!