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Greek recipes

Sponge' with Lettuce and Onions / Sfouggato me Marouli kai Kremidi

  '
The recipe for this 'Greek Quiche' comes from the Island of Mytinlini. It's a wonderful baked omelet with the flavors of the Aegean.
Ingredients:  
2 heads romaine lettuce, finely chopped 1 cup chopped fresh dill weed
10 spring onions finely chopped salt and pepper
12 eggs olive oil
2 tbsp. dried mint  
 

In a large pot, heat enough oil to cover the bottom. Add the lettuce and onions and stir-fry for 1 or 2 minutes. Add 1 cup of water and some salt and pepper and continue to cook until the water has evaporated. Remove from the heat and add the mint and dill weed. Toss it well together and set it aside to cool completely.

Heat the oven to 450F and generously butter a large baking dish. In a large bowl beat the eggs until frothy. Gently fold in the cooled lettuce mixture. Pour it into the buttered dish and bake until the center seems firm.

Susie's note: Fresh bread and a Greek Village Salad make a complete meal out of this dish.

 

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