Cooking with Olive Oil: Sfougato of Mytilene


For the recipe of Sfougato of Mytilene you will need:

  • 7 large courgettes,
  • 5 onions,
  • 5 spring onions,
  • 1 small bunch of dill,
  • 1 small bunch of parsley,
  • 1 lettuce,
  • 1 small bunch of mint,
  • 4 eggs,
  • 1-2 cups of flour,
  • ¾ of a cup olive oil, pepper and salt.

Wash the courgettes and grate them.

Strain them until most of the fluid has gone.

Slice the lettuce and finely chop the dill, parsley and mint, together with the onions and spring onions.

In a cooking pot, sauté the onions in the oil.

Add the courgettes, the dill, the parsley and the mint, the lettuce, the spring onions and the salt.

Allow the mixture to cook for a quarter of an hour approximately.

Add flour until some of the moisture has been absorbed.

Beat the eggs and add those to the mix.

Stir the mixture until all the ingredients have been well incorporated and spread on a roasting tin.

Add a little pepper and leave the mixture to bake at 180-200 degrees for at least 30 minutes.

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