greek crustless zucchini pie "sfougato"

Name: Greek Crustless Zucchini Pie "Sfougato"
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Greek
Ingredients: 6 medium zucchini, shredded & squeezed; 4 eggs, beaten; 5 green onions, diced; 5 tablespoon(s) fresh mint, finely chopped; 5 tablespoon(s) fresh parsley, finely chopped; 5 tablespoon(s) fresh dill or fennel, finely chopped; 1 cup(s) feta cheese, crumbled; 1/2 cup(s) kefalotyri or substitute with pecorino, shredded; 2 1/2- 3 tablespoon(s) a/p flour; olive oil for greasing baking pan; 1-2 tablespoon(s) breadcrumbs for bottom of baking dish; salt & peper

20 Pinches 2 Photos

Maria *

Athens

Updated on Sep 9, 2020

Zucchini pie is a summer specialty from Lesvos, a northern Aegean island. There are many variations found throughout Greece. It may contain only one vegetable like in this recipe or a combination of vegetables, cheeses &/or cured meats. It's easy, quick, delicious & an economical dish that can be enjoyed during the day. Hope you give it a try and enjoy it as much as we do. KALI OREXI!! ENJOY!!! Tip: My mistake was I used a larger dish than the 9 in as written in the recipe..So my Sfougato turned out thinner:(

Rate

prep time 15 Min

cook time 10 Min

method Bake

yield 4-5 serving(s)

Ingredients

6 medium zucchini, shredded & squeezed
4 eggs, beaten
5 green onions, diced
5 tablespoons fresh mint, finely chopped
5 tablespoons fresh parsley, finely chopped
5 tablespoons fresh dill or fennel, finely chopped
1 cup feta cheese, crumbled
1/2 cup kefalotyri or substitute with pecorino, shredded
2 1/2- 3 tablespoons a/p flour
olive oil for greasing baking pan
1-2 tablespoon breadcrumbs for bottom of baking dish
salt & peper

How To Make greek crustless zucchini pie "sfougato"

Step 1

Preheat oven at 350*

Step 2

In a large bowl combine the shredded & squeezed zucchini, eggs, gr. onions, herbs, 2/3 of the cheese,, salt (seeTip2) and pepper. Sprinkle the flour and mix ( I usually use my hands)
Step 3

With olive oil grease a 9 inch round baking pan, pie plate or quiche plate. Sprinkle the breadcrumbs over the oil and then pour the eggs & cheese mixture into the dish. Level the top with the back of a spoon and scatter the remaining cheese & bake in preheated oven for 45-50 minutes. After 25 minutes cover with aluminum foil. Allow to cool before cutting in triangles, like pie pieces. and serve. hot or cold.
Step 4

TIP:1 Place the shredded zucchini in a colander and squeeze out all the liquid. Whenever I use shredded zucchini in a recipe I always do this trick/ step a day before cooking/ using. TIP2;; When using Feta cheese make sure it isn't too salty. It it is then don't add salt to the other ingredients.
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