Sfougato

Sfougato is a traditional savoury Greek baked omelette, like a tortilla or crustless quiche. This courgette and spearmint version is typically Santorini whose flavours took me straight back to that stunning island in the Agean.

Ingredients

serves 4
5 eggs
500g small courgettes, coarsely grated 
250g onions, finely chopped 

150g feta (traditionally xinomyzithra) 

50g  Kefatolyri (or similar), grated
1 tsp dried spearmint leaves, finely chopped 

1 tsp  sweet paprika 

1 tbsp  sesame seeds, toasted
4 tsp olive oil
plain flour (for baking)
freshly ground black pepper
salt

Method

Coarsley grate the courgettes and place them in a colander over a bowl. Lightly salt them and leave, covered, for half an hour. 

In a large heavy-bottomed pan heat the olive oil over medium heat and gently fry the onions for about 10 minutes until soft but not coloured. Add salt and set aside to cool. 

Squeeze the excess liquid from the courgettes then place in a large bowl. Add the sautéed onions, dried mint and sweet paprika, stir well.  Add gruyere cheese and mix well again.  

Beat eggs really well until they reach a light shade. This will help the sfougato to become fluffy. 

Immediately pour the beaten eggs to courgette-onion mixture and stir gently.  Season to taste with salt and pepper.

Finally, add the feta, shredded by hand into small pieces. Mix again very gently. You need the feta to keep its shape. 

Preheat oven to 180°C. 

Grease a large deep baking tray with some olive oil. Sieve over some flour to cover the dish then tip the dish over to shake off excess flour. 

Pour the mixture into the dish and spread out evenly. Sprinkle with the toasted sesame seeds and bake for 30-35 minutes, until it has cooked through and golden brown. 

Remove from the oven and allow the dish to cool for at least 15 minutes before you carefully cut out pieces of the sfougato. Serve warm, at room temperature or cold.   

It's delicious any which way!