GREEK CRUSTLESS ZUCCHINI PIE "SFOUGATO"
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...
Provided by Maria *
Categories Other Main Dishes
Time 25m
Number Of Ingredients 12
Steps:
- 1. Preheat oven at 350*
- 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)
- 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.
- 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.
SFOUGATO (MEAT CUSTARD)
Submitted for ZWT 9 Greece. This is from the Woman's Day Encyclopedia of Cookery. This recipe was written before people were too concerned about their cholesterol - I would cut back on the amount of butter : )
Provided by momaphet
Categories Greek
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Saute onion and squash in butter for about 15 minutes until veggies are soft, stirring frequently. Set aside.
- In butter remaining in pan cook beef, stirring until redness disappears, drain off the excess fat.
- Beat eggs; add milk, beef and the rest of the ingredients.
- Place in a 2 1/2 quart baking dish and bake for 45- 60 minutes until firm.
Nutrition Facts : Calories 721.9, Fat 54.6, SaturatedFat 27.3, Cholesterol 527.2, Sodium 495.9, Carbohydrate 17.4, Fiber 2.7, Sugar 7, Protein 40.7
HOMEMADE CUSTARD
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Provided by Good Food team
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
- Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.
Nutrition Facts : Calories 284 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
LEFTOVER PORK IN OLIVE SAUCE
Adapted from the Woman's Day Encyclopedia of Cookery. The original recipe called for shortening, but I've substituted vegetable oil.
Provided by Chocolatl
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet and stir in flour.
- Cook, stirring, until light brown.
- Add salt, paprika, brown sugar, lemon juice, onion and water.
- Mix thoroughly and cook over low heat for 5 minutes, stirring constantly.
- Add meat, cover, and cook over low heat until heated through, about 10 minutes.
- Add olives and cook until heated through, about 5 minutes more.
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SFOUGATO - BEEF AND ZUCCHINI FRITTATA - COOK LIKE A GREEK
From cooklikeagreekblog.com
5/5 (1)Category Appetizer, Breakfast, Main CourseCuisine GreekCalories 244 per serving
- Heat 2 tbsp. of extra virgin olive oil in a deep skillet over medium heat. Add chopped onion and minced garlic and cook until softened.
- Add ground beef to onion and garlic mixture and break into small pieces and cook until it is completely browned. Use a colander to strain off the excess fat from the beef mixture and return beef mixture to the skillet.
- To the meat mixture, add the zucchini, chopped fresh parsley dried Greek oregano, some sea salt and fresh ground pepper to taste.
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