Sfoungato is a delicacy that is popular all over Greece. As a local dish it holds a special place in Lesvos and Santorini. Preparation methods and versions abound.



10 eggs

150 gr. feta cheese (Dodoni brand)

2 scallions

1 big onion

4 zucchini

½ bunch of aromatic herbs (chervil, parsley, dill, mint)

Olive oil, salt and pepper



Step 1

Finely chop onions and scallion. Grate coarsely three zucchini and drain the fluids. You may place the zucchini in the middle of a fabric kitchen towel and dry press hard.

Step 2

Heat 2-3 tbs. olive oil in a pan over a medium flame. Pour in the onion mix, add salt and pepper and sauté until their color changes. Add the zucchini and sauté for 5 to 6 minutes. Set aside until they cool down.

Step 3

Beat briskly the eggs, salt and pepper in a bowl. Break up manually the feta cheese into the eggs. Add the finely chopped fragrant herbs and the sautéed onions and zucchini. Mix well.

Step 4

Grease a pie baking dish or any heat-resistant pan and add the egg mix. Cut up the last zucchini in fine slices and lay them on top of the sfoungato.

Step 5

Bake in a pre-heated oven in hot air baking mode at 180° C for 30 to 40 minutes.

Step 6

Let the sfoungato cool and serve with toasted bread for your breakfast table or as a salad for lunchtime.