Welcome Spring

Welcome Spring

Step into the Spring!

cherry blossom flower

March Editorial

March is the begging of spring in Mykonos!

Days are getting longer while the sun dominates Mykonos island and sets after 18:00 pm.

If you are lucky enough to visit Mykonos during March, feel free to abide our traditions.

During March everyone is wearing a bracelet called ‘martaki’, made with red and white thread and often decorated with the ‘Greek eye’. You can find it everywhere! It is a tradition set from ancient Greek as a sun protector. They would go out wearing it on their wrist and monitor the time they spent under the sun. Nowadays it is a fashion custom so do not forget to wear your sunscreen.

Watch the big parade in Mykonos Town on March 25th, one of the biggest national celebrations in Greece and learn traditional dances such as ‘sirtaki’ & ‘tsamikos’. This day all locals are eating Cod fish assorted with homemade garlic sauce. Make sure to reserve a table at Mykonos Town Gialos and enjoy Greek music, food, plenty of wine or ouzo and dancing.

Mykonian News

As Greek Easter is approaching, locals tent to adjust their nutrition habits and avoid eating meat due to religion customs. You will find freshly made vegetables pies and ‘lagana’ bread at local bakeries and fresh seafood served at local restaurants.

Live like a Mykonian by baking your own pie. The island’s trademark is the onion pie. Use our recipe and have fun with your friends and family. You can eat it any time, even the next morning as breakfast.

An extra tip from Ethos Hospitality

top view yummy meat pie with red tomatoes dark surface

For the fluky pastry:

  • 450g phyllo dough sheet (known as sfoliata in Greek)
  • 100g olive oil

For the stuffing:

  • 1 ½ kilo peeled onions
  • 3-4 tablespoons of olive oil
  • Salt
  • Pepper
  • 50g balsamic vinegar
  • 25g granulated sugar
  • 1 tablespoon thyme
  • 300g feta cheese

How to…

  1. Place a pot over high heat and add olive oil
  2. Cut the onions into thin slices and add them to the pot
  3. Add salt, pepper, some sugar, thyme and balsamic vinegar. Sauté the ingredients until caramelized for 20-25 minutes. Stir often.
  4. Transfer the content to a bowl and add the feta cheese crumbled or sliced
  5. Preheat the oven to 170 Celsius degrees or 340 Fahrenheit degrees and set to fan
  6. Grease with olive oil or butter a baking pan approximately 28×36 cm and spread one phyllo sheet over half of the pan’s bottom vertically. Place another phyllo sheet next to it to cover the other half of the pan. Drizzle with olive oil and spread three more phyllo sheets, drizzling with olive oil in between. Add the ¼ of the stuffing.
  7. Cover the stuffing with one phyllo sheet and cover with ¼ stuffing. Follow the process one more time.
  8. Cover with the remaining phyllo sheet drizzling with olive oil in between and fold the edges inwards to crimp the pie.
  9. Spread with olive oil, score into 12 pieces and bake for 50-60 minutes until a golden colour appears on the phyllo sheet.
  10. Ready to serve!