Sfougato Meat Custard Food
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
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.
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