- Following 3.9K
- Followers 132.3K
- Engagement 0.56%
- Avg likes 759
- Avg comments 30
About Diane Kochilas
Diane Kochilas (@dianekochilas) is a Cooking School creator on Instagram, also filed under Food & Cooking. The account has 132,344 followers and 3,529 published posts. Recent posts average 759 likes and 30 comments, an engagement rate of 0.56%.
An audience of 132.3K puts Diane Kochilas in the mid-tier, between 100,000 and 1 million followers. Set against 3,891 accounts followed, the audience works out to about 34 followers per account Diane Kochilas follows. Diane Kochilas carries Instagram's verified badge and is set up as an Instagram business account. Flinque files Diane Kochilas under Cooking School, with Food & Cooking as a secondary category.
The Instagram bio for Diane Kochilas runs to 14 words. Emoji sit alongside the words. The latest activity Flinque has on record for Diane Kochilas dates from December 2025.
Story Highlights
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3,529 Posts
Of the 10 most recent posts shown for Diane Kochilas, 8 are videos, 1 is a single image and 1 is a carousel. That mix leans toward videos. With 3,529 posts published, Diane Kochilas's archive runs well past the 2,000 mark. Against the audience, that is roughly 38 followers for each post published. Diane Kochilas also keeps 16 story highlights on the profile. All 10 carry captions, averaging 194 words each. The captions are written mainly in English. Words that recur across them include greek, full, longevity, mediterraneandiet and newsletter. The captions tag #mediterraneandiet, #dianekochilas, #greekfood, #mygreektable and #longevity.
Crispy on the outside, herby and golden within — these baked chickpea and pumpkin patties are the kind of food you make to pass around, not to eat alone. They’re made with humble pantry staples but transformed into something genuinely delicious.😍
ℹ️In Greek culture, offering food isn't optional — it's who we are. And according to mind-body scientist Dr. Esther Sternberg, that act of giving — of sharing food with someone — actually releases dopamine and endorphins in the brain. Hospitality is medicine. Full stop.
This recipe is from Episode 510 of My Greek Table Season 5: The Flavors of Longevity.
👉 Full recipe at — link in bio 👉 Watch the full conversation with Dr. Sternberg on YouTube — link in bio
💬 Tell me: who would you make these for?
#MyGreekTable #GreekFood #MediterraneanDiet #PlantBased #Longevity
This is what summer tastes like on Ikaria — the Greek island where people forget to die. And this dish is exactly why.
Deep-scored eggplant glazed with Greek wildflower honey, Aleppo pepper, and garlic. Roasted hard at 425° until the score lines caramelise to amber and the flesh collapses. Blistered tomatoes, crushed toasted walnuts, fresh mint and parsley — all landing on a swoosh of cold, full-fat Greek yogurt.
The cold yogurt isn't just contrast. It's intentional: heat destroys the live cultures. This is the longevity trick hidden in plain sight.
Want to eat like this every day? Come to Ikaria with me. Link in bio 🔗
👉 New videos every week on my YouTube channel — more Blue Zone cooking, more Greek recipes, more stories from the island. Link in bio.
📩 Join my newsletter for recipes, travel stories, and exclusive content:
💬 Tell me: have you ever cooked eggplant with honey? Drop your version below — I want to see it. 👇
#IkarianFood #BlueZoneRecipes #GreekEggplant #MediterraneanDiet #HotHoneyEggplant
I sat down with renowned biogerontologist Valter Longo to talk about something most of us have never considered: the science of the Fasting Mimicking Diet, biological age, and what our own Mediterranean food traditions have quietly known for centuries.
This episode of My Greek Table Season 5: The Flavors of Longevity is called "Delicious Abstention" — and it's one of the most thought-provoking conversations I've ever had on this show.
We covered:
→ What the Fasting Mimicking Diet (FMD) actually is — and who it's for
→ The difference between your biological age and your chronological age
→ How fasting may support fat loss without sacrificing muscle
→ The role of autophagy and cellular regeneration
→ Why Greek and Italian food cultures may have been practicing longevity nutrition all along
→ What "eating less" can actually mean for your health span
Greek food has never been about deprivation. It's always been about rhythm, quality, and intention. Hearing Valter frame the science around traditions I grew up with made me realize once again that there is inherent wisdom in the way we eat here in the Mediterranean.
🎬 Full episode streaming now — link in bio.
🎬 WATCH THE FULL INTERVIEW ON MY YOUTUBE CHANNEL — link in bio or here:
👉
💬 Tell me: have you ever tried fasting, intermittent fasting, or a fasting-mimicking approach? Did it work for you — or does the whole idea make you nervous? Drop your experience below 👇 I read every comment.
#MyGreekTable #DianeKochilas #ValterLongo #Longevity #FastingMimickingDiet
And I mean that as a compliment.
One of the things I love most about Greek food is that it has never stood still. We inherit dishes, but we also reinterpret them.🇬🇷
This version starts with smoky roasted eggplant — but then goes somewhere unexpected.🍆🔥
It has tahini for silkiness and body, miso for depth, and petimezi (grape molasses) for sweetness and balance.
The result is rich, savory, smoky and comforting—all while still feeling unmistakably Mediterranean.😍
ℹ️This recipe appeared in Season 5 of My Greek Table, Flavors of Longevity, in the episode Hospitality on the Plate, because hospitality isn’t about preserving food like a museum piece. It’s about making room at the table for new things, too. All the better if they’re built upon tradition.
This recipe also appears in my newest book, Athens: Food, Stories, Love — because Athens today is exactly this: rooted, curious, and open to new ideas.❤️
Watch the full recipe video and tell me:👇️
Would your yiayia approve…or raise an eyebrow?
▶️ Watch the full recipe on YouTube 👉️
📘 Discover more recipes and edible stories in Athens: Food, Stories, Love (link in bio)
📩 Join my newsletter (link in bio)
🇬🇷 Explore classes, walks & trips
#DianeKochilas #MyGreekTable #GreekFood #MediterraneanDiet #AthensFood
Not because of the batter.
Because they don’t respect the tomato.🍅
Tomatokeftedes are one of Greece’s great summer foods — traditionally associated with the Cycladic islands, where ripe tomatoes become something completely different once they hit hot olive oil.☀️🇬🇷
▪️The secret isn’t frying.
▪️It’s draining.
▪️Coarsely chop or coarsely grate the tomatoes.
▪️Salt lightly.
▪️Wait.
▪️Then squeeze through a sieve or cheesecloth.
That one step gives you everything you want:
crisp edges, soft centers, concentrated tomato flavor.
For this version I’m using chickpea flour instead of wheat flour — both to make them “healthy,” but also because chickpea flour doesn’t get gummy and I love the nutty flavor and delicate crispness it creates.
Then comes my favorite part (serving):
▪️Hot fritters.
▪️Cold Greek yogurt.
▪️Lemon squeezed over them.
▪️The contrast is everything.
Save this for tomato season.
▶️ Full recipe at the link in bio
📩 Join my newsletter for recipes and all things Greek and edible
🇬🇷 Explore my classes, Athens walks and Greece trips
❓️QUESTION
Team:
extra yogurt or extra lemon?🥣🍋
#DianeKochilas #GreekFood #Tomatokeftedes #GreekRecipes #MediterraneanDiet
They don't press them while cooking.‼️
ℹ️Most mushrooms release water as they cook. But when you press oyster mushrooms (pleurotus) against a hot grill pan, something completely different happens. The moisture evaporates, the edges become crisp and caramelized, and their flavor transforms into something rich, savory, and almost meaty.
It's one of the simplest techniques in the Greek kitchen—and one of the most delicious.😍
These are marinated in ladolemono, Greece's classic dressing of olive oil, lemon, garlic, and oregano, then served over cool Greek yogurt with fresh herbs and Aleppo pepper.
➕️And here's the bonus: oyster mushrooms are rich in antioxidants, fiber, and compounds that researchers are studying for their role in healthy aging, immune health, and overall wellness.
This is simple food, with big flavors and even bigger wisdom!
Would you try this instead of meat?
👇 Tell me below.
🔗 Full recipe: Link in bio or visit
📺 More Mediterranean diet and longevity recipes:
🇬🇷 Join me in Ikaria:
✈️ Travel with me in Greece:
📩 Free recipes & newsletter:
📚 Books & eBooks:
#OysterMushrooms #PleurotusMushrooms #MediterraneanDiet #LongevityDiet #BlueZoneLifestyle
The garden is in and growing — lettuces onions, tomatoes, zucchini, eggplants, peppers, herbs.
I always add flowers too. I love all the colors, especially against the stone walls, and that Greek blue sky and sea.🌺
I was just in Ikaria getting everything ready for our June classes and being there reminded me that life is so much better when meals are part of the day instead of squeezed into it.☀️
We cook almost entirely from the garden. Mostly vegetables. Well, almost. Because what would Greece be without lamb — and what would Ikaria be without a slow-roasted goat once in a while?
✅️But mostly it’s simple food: olive oil, greens, beans, seasonal vegetables, local cheeses, herbs. It’s the kind of cooking that makes you feel good.
During the week we cook, milk goats, make cheese, visit the beehives, taste local honey, sit at the table longer than we meant to, and somehow by the end everyone knows everyone.
That part is always the best for me.
And – yes – we dance!
If you’ve been thinking about joining us, we’re booking our 2027 classes now.👇️
🌿 Ikaria Classes:
📩 Newsletter:
🇬🇷 Greece Trips:
📌Save this for later.
Send it to someone who’d come with you.
❓️Question:
What would you want to do first—
cook from the garden, make cheese, visit the beehives, or just sit and watch the sunset?
#DianeKochilas #Ikaria #GreekIslands #BlueZones #GreekCooking
People imagine healthy eating as restrictive, but on Ikaria — one of the world’s original Blue Zones — meals like this appear again and again because they’re truly satisfying.🧡
Creamy giant beans.
Jammy roasted tomatoes.
Good olive oil.
Fresh herbs.
A little feta.
And 2️⃣tiny techniques change everything.👇️
🍅Smash a few of the beans and tomatoes with the back of a spoon or fork. That moment creates a silky natural sauce created from the olive oil and tomato juices, to become something greater.
🍋The other secret: lemon zest as an amazing flavor boost.
ℹ️Research continues to point to legumes as one of the strongest dietary predictors of longevity — but Ikaria’s lesson isn’t really about beans. It’s about cooking in a way that makes healthy food irresistible.
This is pantry cooking at its absolute best.🔝
Save this for summer.
▶️ FULL RECIPE: at the link in bio
📩 Join my biweekly newsletter and get recipes, stories, and all things Greek and edible:
🇬🇷 Want to cook and eat this way with me?
Ikaria Classes:
Athens Food Walks:
Greece Trips:
#DianeKochilas #Ikaria #BlueZones #MediterraneanDiet #GreekFood
Born and raised in Queens to Greek parents, Kochilas moved to Athens in 1992 for love (she married a Greek artist) and secured a job as a food columnist for one of Greece’s largest newspapers, ‘Ta Nea’ (The News). Over the past 30 years, she has written 15 cookbooks in both English and Greek. She runs a cooking school on the island of Ikaria and is co-creator and host of the cooking and travel series “My Greek Table” on PBS, which is currently embarking on its fifth season.
Stone sat down to talk to Kochilas about her new cookbook-meets-memoir, ‘Athens: Food, Stories, Love.’ As a fellow Greek American, she could relate to many of her reflections. “As a firm believer in the personal aspect of food, I basically interviewed her while silently crying,” Stone writes. “We talked about the surprising history of the ubiquitous Greek salad (invented in the 1960s!), how we both believe Greek food in the U.S. is still very much stuck in the past, and why Athens’s food scene is rooted in a sense of generational freedom.”
Link in bio to read their conversation.
Portrait of Kochilas by Yulia Koval
Thumbnails are unavailable for 10 of these 10 posts. Open a tile to view the post on Instagram.
Diane Kochilas's engagement
Diane Kochilas's engagement rate on Instagram is 0.56%, under 1%, fewer than 1 like or comment per 100 followers. On a typical post that comes to about 1 like or comment for every 179 followers. An average post collects 759 likes and 30 comments, close to 25 likes for each comment.
Engagement rate
0.56%
- Avg likes
- 759
- Avg comments
- 30
- Interactions : followers
- 1 : 179
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Frequently asked questions
These answers about Diane Kochilas are generated from the Instagram profile data Flinque holds for the account.
Who is Diane Kochilas?
Diane Kochilas (@dianekochilas) is a Cooking School creator on Instagram, also filed under Food & Cooking. Diane Kochilas carries Instagram's verified badge and is set up as an Instagram business account. The Instagram bio for Diane Kochilas runs to 14 words.
How many followers does Diane Kochilas have?
Diane Kochilas has 132,344 followers on Instagram (132.3K). Set against 3,891 accounts followed, the audience works out to about 34 followers per account Diane Kochilas follows. With 3,529 posts published, Diane Kochilas's archive runs well past the 2,000 mark.
What is Diane Kochilas's engagement rate?
Diane Kochilas's engagement rate on Instagram is 0.56%, under 1%, fewer than 1 like or comment per 100 followers. On a typical post that comes to about 1 like or comment for every 179 followers. An average post collects 759 likes and 30 comments, close to 25 likes for each comment.
What does Diane Kochilas post about on Instagram?
Flinque files Diane Kochilas under Cooking School, with Food & Cooking as a secondary category. Of the 10 most recent posts shown for Diane Kochilas, 8 are videos, 1 is a single image and 1 is a carousel. The 10 recent Instagram captions Flinque holds for Diane Kochilas repeatedly use the words greek, full, longevity, mediterraneandiet and newsletter. Diane Kochilas's captions carry hashtags such as #mediterraneandiet, #dianekochilas and #greekfood. Diane Kochilas writes those captions mainly in English. Diane Kochilas keeps 16 story highlights, which open with a free Flinque account.
How do I contact Diane Kochilas for a collaboration?
Diane Kochilas's contact details are not published on Flinque's public profile. The Instagram bio links to 2 external sites, and a free Flinque account opens those links. The account is registered as an Instagram business account. Brands with a free Flinque account can shortlist Diane Kochilas and use Flinque's outreach tools wherever a contact route is on file.
Links
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