Sfougato is a thick Greek island omelet baked with grated zucchini, fresh herbs, eggs, and sour myzithra cheese. This Cretan and Dodecanese version bakes low at 170C for 30 to 35 minutes so the edges set lightly while the center stays soft and tender.

Why do I need to salt and squeeze the zucchini for sfougato?

Salt and squeeze the grated zucchini so the sfougato sets high and tender instead of turning heavy and watery. Toss 700g grated zucchini with 1/2 teaspoon fine sea salt, rest it for 15 minutes, then squeeze it hard in a clean kitchen towel.

What can I use instead of sour myzithra in sfougato?

Use 120g feta mixed with 60g strained Greek yogurt as a substitute for 180g sour myzithra. Feta and yogurt give the Greek zucchini omelet a similar salty-tangy profile, but keep the added salt slightly lower because feta is usually saltier than sour myzithra.

How do I know when sfougato is done baking?

Sfougato is done when the edges are lightly golden and the center is just set when you gently nudge the pan. Bake the Greek zucchini omelet at 170C for 30 to 35 minutes. Do not chase a dark top, because sfougato should stay tender in the middle.

Can I make sfougato ahead of time?

Yes. Grate, salt, and squeeze the zucchini up to 1 day ahead, then refrigerate it covered. You can also bake the sfougato up to 2 days ahead and serve it at room temperature or gently rewarm slices in a low oven.

How should I store leftover sfougato?

Store leftover sfougato covered in the refrigerator for up to 3 days. Eat the Greek zucchini omelet cool, serve it at room temperature, or warm slices gently in a low oven so the eggs stay tender instead of becoming tough.

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Sfougato of Crete and the Dodecanese (Σφουγγάτο)

Name: Sfougato of Crete and the Dodecanese (Σφουγγάτο)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Greek
Ingredients: 700g zucchini, grated on the large holes; 1 teaspoon fine sea salt, divided; 6 large eggs; 180g sour myzithra, crumbled; 60g kefalotyri or graviera, finely grated; 4 spring onions, finely sliced; 20g fresh dill, finely chopped; 15g fresh mint leaves, finely chopped; 3 tablespoons extra virgin Koroneiki olive oil, plus more for the pan; 30g fine dry breadcrumbs; 1/2 teaspoon freshly ground black pepper

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Sfougato is the thick island omelet of Crete and the Dodecanese, soft with zucchini, herbs, and sour myzithra. Low heat keeps it tender.

Breakfast & Brunch

Greek

Weeknight

Comfort Food

Meal Prep

25 min

Active Time

35 min cook•1 hr total

Yield6 servings

Sfougato belongs to the islands, especially Crete and the Dodecanese, where zucchini, eggs, herbs, and sharp fresh cheese become a thick omelet for the table. It is not a thin pan omelet folded in haste. It is baked or cooked slowly, cut into wedges, and eaten warm, room temperature, or the next day from the plate by the stove.

The whole dish rests on the zucchini. Salt it, wait, and squeeze it harder than politeness allows. If the zucchini goes in wet, the eggs cannot hold it and the center turns watery. If it goes in dry, the sfougato sets soft and springy, the way its name promises.

Use sour myzithra if you can find it, xinomyzithra in Crete, because its clean acidity is what keeps the eggs from tasting flat. Feta will feed you, yes, but it makes another thing. Λίγα και καλά: a few things, and good ones.

I write this one down because it is exactly the kind of household dish that disappears first, too ordinary to be honored until no one remembers the right texture. A recipe written down is a recipe saved.

Sfougato takes its name from the Greek word for sponge, a reference to the soft, porous set of eggs when they are cooked gently. Versions are recorded across the Aegean islands, with Crete and the Dodecanese favoring zucchini, local herbs, and fresh sour cheeses such as xinomyzithra or myzithra. Its place is the domestic summer kitchen, when zucchini is abundant and a small amount of cheese can stretch eggs into a full meal.

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Ingredients

zucchini

Quantity

700g

grated on the large holes

fine sea salt

Quantity

1 teaspoon

divided

large eggs

Quantity

sour myzithra (xinomyzithra)

Quantity

180g

crumbled

kefalotyri or graviera

Quantity

60g

finely grated

spring onions

Quantity

finely sliced

fresh dill

Quantity

20g

finely chopped

fresh mint leaves

Quantity

15g

finely chopped

extra virgin Koroneiki olive oil

Quantity

3 tablespoons

plus more for the pan

fine dry breadcrumbs

Quantity

30g

freshly ground black pepper

Quantity

1/2 teaspoon

Ingredient	Quantity
zucchinigrated on the large holes	700g
fine sea saltdivided	1 teaspoon
large eggs	6
sour myzithra (xinomyzithra)crumbled	180g
kefalotyri or gravierafinely grated	60g
spring onionsfinely sliced	4
fresh dillfinely chopped	20g
fresh mint leavesfinely chopped	15g
extra virgin Koroneiki olive oilplus more for the pan	3 tablespoons
fine dry breadcrumbs	30g
freshly ground black pepper	1/2 teaspoon

Equipment Needed

•24cm round metal tapsi or ovenproof frying pan
•box grater
•clean kitchen towel for squeezing zucchini

Instructions

1
Salt the zucchini
Put the grated zucchini in a colander, toss with 1/2 teaspoon salt, and leave it for 15 minutes. Squeeze it hard in a clean towel until it gives up its water. This is the step that decides the sfougato: wet zucchini makes a heavy, weeping omelet, while dry zucchini lets the eggs set soft and high.
2
Warm the pan
Heat the oven to 170C. Oil a 24cm round metal tapsi or ovenproof frying pan, then dust the base and sides with the breadcrumbs. They make a quiet crust and help the sfougato lift cleanly.
3
Mix the filling
Beat the eggs in a wide bowl until loose, not foamy. Fold in the squeezed zucchini, sour myzithra, grated cheese, spring onions, dill, mint, olive oil, pepper, and the remaining 1/2 teaspoon salt. Stir gently. You want the mixture thick with vegetables, not beaten into a batter.
4
Bake it low
Pour the mixture into the prepared pan and level the top. Bake for 30 to 35 minutes, until the edges are lightly golden and the center is just set when you nudge the pan. Don't chase a dark top. Sfougato should stay tender in the middle.
5
Rest and serve
Let it rest for 10 minutes before cutting. Serve warm or at room temperature, with tomato, olives, and bread if you like. The next day it slices neatly for a lunch plate, which is one reason island kitchens kept it close.

Chef Tips

•Choose small, firm zucchini with glossy skins. Oversized zucchini carry too much water and too little flavor, and no method can make them young again.
•If you cannot find sour myzithra, use a mixture of 120g feta and 60g strained Greek yogurt. Name it as a substitute, not the original, and keep the salt a little lower.
•Sfougato keeps well for 3 days in the refrigerator. Eat it cool, or warm slices gently in a low oven so the eggs don't toughen.

Advance Preparation

•Grate, salt, and squeeze the zucchini up to 1 day ahead; keep it covered in the refrigerator.
•Bake the sfougato up to 2 days ahead and serve it at room temperature or gently rewarmed.

Frequently Asked Questions

Nutrition Information

1 serving (about 180g)

Calories

305 calories

Total Fat

23 g

Saturated Fat

8 g

Trans Fat

0 g

Unsaturated Fat

15 g

Cholesterol

210 mg

Sodium

690 mg

Total Carbohydrates

10 g

Dietary Fiber

2 g

Sugars

4 g

Protein

15 g

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Sfougato of Crete and the Dodecanese (Σφουγγάτο)

The technique, the tradition, and the story behind every dish.