Sfougato: rich baked omelette with zucchini and spices

September 24, 2021

This article was written for Annabel & Grace, which is now part of Rest Less.

Sfougato or Mytilene sponge

Recipe by Kyveli Spanoudaki, tried & tasted by AnnabelCourse: Main, Vegetarian & VeganCuisine: GreekDifficulty: Easy


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Baked in the oven, a sfougato is lighter than an egg dish that’s been fried. It is more like a cross between an omelette and a soufflé. You can substitute extra feta cheese for the ladotyri (cheese preserved in oil) if you aren’t in Greece and can’t find the latter.


  • 2 kg courgettes (zucchini), grated

  • 8 spring onions, finely chopped

  • 3 medium-sized onions, grated

  • 1 cup fresh mint leaves, finely chopped

  • 1 cup dill, finely chopped

  • 250 gr feta cheese

  • 120 gr Mytilini ladotyri cheese (see note above), grated, plus 2-3 tbsp for topping

  • 8 eggs, lightly beaten

  • 3 tbsp breadcrumbs, plus a bit more for lining the baking dish and for topping

  • 3 tbsp all-purpose flour

  • 100 ml olive oil, plus more for greasing the baking dish

  • Salt, freshly ground black pepper


  • Put the grated zucchini in a colander, lightly salt them and leave them for about 10-15 minutes, to get their liquids out.
  • Preheat the oven to 180℃/ 350℉ Squeeze the remaining liquid from the zucchini and place the zucchini in a bowl.
  • Add the rest of the ingredients and mix. Grease a baking dish with some olive oil and sprinkle some breadcrumbs to line it. Spread the mix evenly and top with more breadcrumbs and 2-3 tbsp grated ladotyri, or substitute an equal amount of feta.
  • Bake for 40-50 minutes until the egg mixture has set and the top is lightly browned. Serve warm with some slightly chilled full-fat Greek yoghurt.


  • For more delicious Greek recipes go to https://www.gastronomos.gr/

Photography: George Drakopoulos
Food styling: Tina Webb

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