🇬🇷 Sfougato (Greek style zucchini slice)

Some might mistake Sfougato with zucchini, for an Italian fritatta or a pita without pastry.

The key to using zucchini in this recipe is to dry it out as much as possible so you don’t end up with a soggy result. This is achieved by grating the zucchini, draining, pressing the liquid out, and sautéing it as well.

Ingredients

6- 8 serves 

• 1 kg or 6 zucchini, chopped finely or grated thickly 
• 1 cup dill, chopped,
• 1/2 mint, chopped
• 1 bunch spring onions (white & green), finely chopped
• 8 large eggs 
• Approx 1/2 cup extra virgin olive oil,
• 250 g Dodoni feta cheese, crumbled
• 120 g Dodoni Kefalotyri (saganaki), grated plus 2-3 tablespoons for topping 
• 3 tablespoons plain flour 
• 6 tablespoons breadcrumbs 
• salt & pepper to taste (remember you have the feta) 
• 125 g cherry tomatoes, cut in half  (optional)

Method

• Wash, trim and dry the zucchini
• Grate coarsley into a colander or cut finely 
• Transfer the zucchini to a clean kitchen towel, and wring out the liquid aggressively. You want as much liquid GONE as possible.
• In a large fry pan or wok, saute the zucchini with olive oil until wilted and there is no water,  for about 15 mins
• Put it back in the colander while your prepare the rest. More water will come out. 
• Wipe the same pan with a paper towel, sauté  the onions lightly with some more olive oil 
• Remove from heat and let cool slightly with your zucchini.
• Meanwhile, whisk the eggs together in a large bowl 
• Add the zucchini, onions, dill, mint, cheeses, pepper, some salt to taste 
• Combine alots the ingredients  until you see that the mixture is uniform.
• Finally, grease a 28 cm baking pan really well with olive oil (including sides), and sprinkle with half the bread crumbs. Then pour the mixture into the pan evenly.
• Optional- Top with halved cherry tomatoes with the cut side facing up
• Top it off with some more  breadcrumbs, a little more grated hard cheese, and drizzle with extra virgin olive oil.
• Place in preheated oven at 180 degrees for 45 - 55 minutes until golden brown.
• When the Sfougato is ready, cut and serve hot or cold with a salad

 Notes:

if you are cooking for 2, I would do half the qty in a smaller pan 

gluten free options, which I have not tried-

grated potato(strained with zucchini) in place of flour

we sell Saganaki cheese but you could substitute with another oily cheese

stove top variation,  turn it around like an omellette but with a much smaller amounts and no flour. It would need to be thin enough so that the heat cooks the egg.