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Monday —Saturday
Airport & Ano Mera:
Retail: 08.00 - 21.30
Wholesale: 08.00 - 16.00
Vothonas: 08.00 - 21.00

Sunday
Airport & Ano Mera:
Retail: 10.00 - 20.00
Wholesale: 10.00 - 13.00
Vothonas: 10.00 - 20.00

Monday —Saturday
Airport & Ano Mera:
Retail: 08.00 - 21.30
Wholesale: 08.00 - 16.00
Vothonas: 08.00 - 21.00

Sunday
Airport & Ano Mera:
Retail: 10.00 - 20.00
Wholesale: 10.00 - 13.00
Vothonas: 10.00 - 20.00

Strapatsada with Mykonian loutza

Ingredients

2 grated tomatoes
1 finely chopped pepper
4 eggs
50 gr feta cut in cubes
2 tbsp olive oil
4 thin slices of Mykonian loutza
4 slices of rustic bread
salt, freshly ground pepper

Preparation

Put the tomato and pepper in a pan, bring to a boil over medium heat and let them absorb fluids. Add the olive oil. Beat the eggs in a bowl with salt and pepper and add the tomato. Gently stir until it becomes a homogenous mixture and add the feta. Sprinkle the bread with a bit of olive oil and grill it lightly on both sides.

Once the strapatsada is cooked, spread it on each bread piece, put a slice of loutza on top and serve.

Note: In the Cyclades strapatsada is called ‘koskosela’, while the toasted rustic bread is called ‘kapira’.

Source: ethnos.gr

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