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Getaway to Skopelos

Escapade à Skopelos - Mymosaa

Nestled in the Sporades archipelago in the Aegean Sea, Skopelos, which gained international notoriety thanks to the movie “Mamma Mia”, is above all an island full of charm.


Day 1

It is a preserved island that lives all year round and has nearly 5,000 permanent inhabitants with  families whose children go to the village school. Skopelos also lived in a self-sufficient and preserved manner during the Covid period by being far and isolated from the virus!

This island lives according to the rhythm of the ferries that enter and leave the port. For residents, it is truly the link to the continent and the outside world.


Day 2

This island with 360 churches, more than 120 of which (many are private) in the village Skopelos Chora, offers magnificent beaches including Stafilos and Limnonari.

The landscape of Skopelos is with mountain relief and very green thanks  Mediterranean vegetation with mainly olive trees and pines around the beaches.


Day 3

For the last day, after tasting his homemade olive oil as well as the plums from his orchard, our host offered us a homemade cake, a specialty of the island. Skopelos Cheese Pie, a snail-shaped cheesecake eaten everywhere in Athens, originates from the Sporades. Made with local products, sheep's cheese, olive oil, it is fried in a pan and can be enjoyed savory or sweet with cinnamon.

The shepherds who once left with their flocks for the uninhabited islands for a long period are at the origin of this recipe made with basic ingredients.



Ingredients :

500g of flour,

3 medium sized eggs

2 tbsp olive oil

1 tbsp white wine vinegar

150-200g of water

400g feta

200g grated cheese

Salt pepper

To serve: liquid honey, sesame seeds, fresh mint leaves


1/Mix the flour, 2 eggs, olive oil, vinegar and a pinch of salt in a bowl with the mixer. Gradually pour in the water until you obtain a soft dough that comes away from the sides of the bowl. Leave to rest for 30 minutes.

2/Crumble the feta and mix with the gruyere, add the 3rd egg then the pepper. Mix and set aside

3/Spread the dough rectangularly until it is thin. Cut strips 8 to 10 cm wide. Drizzle each strip with olive oil and distribute the filling onto each strip. Roll each strip then roll into a snail shape.

4/Fry each snail in a pan with olive oil heated over medium heat for 8 to 10 minutes until you obtain a golden paste. Drain on a sheet of absorbent paper.

Leave to cool down, sprinkle with honey, sesame seeds and mint leaves before tasting! Enjoy !