Online Cooking Class - Anna Delvey-Inspired Moroccan Dining

Dine like an heiress with this compact menu of luxe dishes inspired by "Inventing Anna."

Let Chef Rishika teach you how to dish it up like the elites in this fun, "Inventing Anna"-themed online cooking class! You'll learn the secrets to preparing a rich Moroccan-based meal to dazzle and delight your inner circle. This lesson in luxury cuisine includes spanakopita filled with fresh spinach and silky ricotta, plus a traditional baklava made with tender, flaky phyllo dough and loaded with fresh nuts.

  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
  • Recipes Recipe links are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Size
    Public class sizes are between 4 to 20 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 75 minutes
  • Prep Time 30 minutes
  • Labels Baking, Fun, Group, Mediterranean, Vegetarian


Fresh spinach
Ricotta cheese
White, yellow or red onion
Garlic cloves
Green onions
Phyllo dough sheets
Cooking oil
Finely chopped walnuts
Finely chopped pistachios

Kitchen Equipment

Approx. 4"x4" disposable aluminum container
Approx. 4"-5" round disposable aluminum container
Mixing spoons
Tasting spoons
Chopping board
Chef's knife
Small pot
Medium pan
Silicone spatula

Prep Work Details

1. Measure all ingredients. 2. Bring phyllo dough to room temperature. 3. Blanch the spinach: Boil water in a pot. Once the water is boiling, add in spinach and count 45 seconds, then take the spinach out and run through really cold water. Once the spinach is cold and has stopped cooking, squeeze out all the water, make sure its completely dry with no dripping water. Then you can finely chop the spinach. 4. Chop onions and garlic. 5. Walnuts and pistachios should be finely crushed. You can use a food processor to attain the proper texture.

Reviews guests left for this experience



17 Jul 2022

Great experience!

Reviews guests left for other experiences with Chef Rishika



02 Apr 2023

This class was excellent and I would highly recommend it! Chef Rishika gave really clear directions and took the time to see how we were doing at each step. The food was amazing (I am particularly thrilled to now be able to make my own naan). I learned a lot. Thank you!



02 Apr 2023

Chef Rishika did a great job managing the class, getting through all the recipes, and helping everyone create delicious final products. We had a really great time and learned a lot!

Local Grocer Delivery Available!

$ 39 Per device

75-minute class hosted on Zoom. Tax included.

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Meet your chef

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Chef Rishika Verified chef

Chef Rishika is a passionate and knowledgable chef with a degree in culinary arts and extensive training in baking and bread making. The bulk of her experience includes cooking for five-star hotels, where she has developed valuable skills that have helped shaped her into the chef she is today. Chef Rishika believes every cooking opportunity is a chance to grow, and as she continues to expand her own expertise, she looks forward to sharing her knowledge with you.

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