Papara with feta cheese (sop)

The favorite comfort snack of the older generations, enhanced with feta cheese.
Ηπειρώτικο Πρωινό-Papara with feta cheese (sop)
Before cooking...

Back in the day, when Greek village life was plain and austere, our fathers and grandfathers welcomed the most frugal meals with remarkable joy. One of those was “papara,” once the usual breakfast snack for the whole family. A few chunks of bread soaked in milk, milk with sugar, or (as in this version) in salted water. In mountainous regions like Metsovo, dairy products were a staple of their diet. So, the local “papara” was enhanced with feta cheese.

Papara with feta cheese (sop)


  • 1 loaf of bread
  • 2 cups water
  • Salt (to preference)
  • Feta cheese, crumbled (to preference)
  • Olive oil (to preference)


  1. In a saucepan, heat the water and salt.
  2. Chop the bread into cubes, pour the salted water on top, and let them soak.
  3. Sprinkle with crumbled feta cheese, drizzle with olive oil, and serve.

This savory sop-like dish isn’t just an effortless traditional meal but also a quick sensory trip to the times our foremothers kept their families fed with whatever little they had available.

After cooking...

Part of Evagellos Averoff’s vision for his native Metsovo was founding a small but eclectic art museum with representative works by Greek painters, sculptors, and engravers of the 19th and 20th centuries. The Averoff Art Gallery finally opened in 1988 and has since welcomed thousands of art enthusiasts. Besides the museum’s permanent collection, visitors have the opportunity to admire exceptional temporary exhibitions.

Ηπειρώτικο Πρωινό-After cooking...