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  • Strapatsada with Mykonian loutza

    Strapatsada with Mykonian loutza


    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


    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’.


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