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.
|2 heads romaine
lettuce, finely chopped
||1 cup chopped
fresh dill weed
|10 spring onions
||salt and pepper
|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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