Meet Angelina at her home where you will find a small meze table laid out with local Greek olives and cheese (Myconian gruyere), a cold herbal tea or fresh fruit juice and a few slices of louza, the local prosciutto and an exquisite Myconian sausage. Next, join Angelina in her small home kitchen and learn to prepare a traditional Greek brunch. During your hands-on cooking lesson Angelina will teach you how to prepare tomatoes needed for both your main dish of kagiana eggs and mostra (the Myconian equivalent of a bruschetta but with kopanisti cheese, olive oil, capers and tomato). After preparing the tomato base, you will assemble delicious feta parcels, cheese wrapped in filo that will bake in the oven. You will wrap together small spanakopitas with either feta and spinach (if spinach is in season), anthotyro and fine herbs, or minced sausage with green olives, the combinations are endless! Share the meal you helped prepare with Angelina along with yoghurt and fresh fruits and honey. You will conclude your brunch with Greek coffee and a spoon sweet. For the alcohol, Angelina includes a glass of wine or a bottle of local beer (Mikonu).