Sfougato Santorini

Sfougato is a traditional savoury Greek quiche-without-the-pastry thing. This courgette and spearmint version is typically Santorini whose flavours took me straight back to that stunning island in the Agean.


serves 8
10 eggs
1kg small courgettes, thinly sliced
500g onions, finely chopped 
300g soft feta (traditionally xinomyzithra) 
100g  Gruyere (or similar), grated
15g dried spearmint leaves, finely chopped (I used spearmint "tea"! )
1 tsp  sweet paprika 
1 tbsp  sesame seeds, toasted
4 tsp olive oil
flour (for baking)
freshly ground black pepper


Thinly slice the courgettes and place them in a colander over a bowl. Lightly salt them and leave for half an hour. 

In a 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. 

In a large bowl add the zucchini as the slightly squeeze handfuls to us. Add the sautéed onions and paprika, stir well, add the spice that we chose and gruyere and mix well again. Beat eggs well until they reach a light shade and fluffy (preferably in the mixer with the wire or with a hand mixer). So the sfougato will become fluffy. 

Immediately pour the beaten eggs to zucchini-onion mixture and mix carefully - do not want to 'sit' eggs. Finally, add the sour milk cheese or feta, shredded into small pieces by hand. Mix again very gently - do not want the mixture to homogenize and become like mud. 

Preheat oven to 180°C. 

Grease a large deep baking tray (such as a lasagne dish) 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!


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