Wild Greens Pie in the Peloponnese, Greece

In the Peloponnese, chef Stavriani Zervakakou serves students a picnic of wild greens pie after a day of foraging for ingredients. Milk Street's director of education Rosie Gill reports they’d made the pie in a cooking class and filled it with a “huge quantity” of foraged ingredients, including various greens, wild leeks, and wild garlic, plus goat yogurt and a little feta cheese.

From Milk Street's 2024 culinary trip to Greece, in partnership with Culinary Backstreets