🇬🇷 Sfougato (Greek style zucchini slice)

Some might confuse Sfougato with an Italian frittata or a pastry-less pita, but it is its own unique dish.

The key to using zucchini successfully in this recipe is to remove as much moisture as possible. Grate the zucchini, drain it, press out the liquid, and then sauté it — this ensures your Sfougato doesn’t turn out soggy.

Serves: 6–8

Ingredients

• 1 kg zucchini, finely chopped or coarsely grated

• 1 cup fresh dill, chopped

• ½ cup fresh mint, chopped

• 1 bunch spring onions (white & green parts), finely chopped

• 8 large eggs

• Approx. ½ cup extra virgin olive oil

• 250 g Dodoni feta cheese, crumbled

• 120 g Dodoni kefalograviera (saganaki), grated, plus 2–3 tablespoons extra for topping

• 3 tablespoons plain flour

• 1 teaspoon baking powder (optional: added to lighten the mixture)

• 6 tablespoons breadcrumbs

• Salt & freshly ground black pepper, to taste (remember feta is salty)

• 125 g cherry tomatoes, halved (optional)

Method

1. Prepare the zucchini:
   Wash, trim, and dry the zucchini. Grate it coarsely (or chop finely) into a colander. Sprinkle lightly with salt and let it sit for a few minutes, then squeeze out as much liquid as possible— the drier, the better.

2. Cook the zucchini:
   In a large frying pan or wok, sauté the zucchini with a little olive oil over medium heat until wilted and no liquid remains (about 15 minutes). Transfer back to the colander to drain any remaining moisture.

3. Sauté the onions:
   Wipe the same pan clean with paper towel, then add a little more olive oil. Lightly sauté the spring onions until soft. Set aside to cool slightly.

4. Mix the filling:
   In a large bowl, whisk the eggs. Add the cooked zucchini, onions, dill, mint, feta, kefalograviera, flour, baking powder, pepper, and a little salt. Mix gently but thoroughly until everything is evenly combined.

5. Assemble:
   Grease a 23 x 30 cm baking pan generously with olive oil, including the sides. Sprinkle half the breadcrumbs evenly over the base. Pour in the zucchini mixture and spread it evenly.

   (Optional) Arrange halved cherry tomatoes on top, cut side up.

   Sprinkle the remaining breadcrumbs and extra grated cheese on top, then drizzle with a touch more olive oil.

6. Bake:
   Bake in a preheated oven at 180°C (350°F) for 45–55 minutes, until the top is golden and the pie is set in the center.

7. Serve:
   Allow to cool slightly before cutting. Serve warm or cold with a crisp salad.

Notes

• For a smaller batch, halve the quantities and use a smaller pan.