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Somewhere between a soufflé, a crust-less quiche, Spanish tortilla and a frittata, a sfougato is an egg dish baked in the oven. It's especially popular on the Aegean islands, each of which has its own tweak, although most include zucchini (courgettes) and onions:

On Lesvos, they make it with potato, parsley, spring onions, feta and plenty of fresh dill and mint.

On Rhodes, they add ground beef, feta, a little zucchini, thyme and oregano.

On Crete, they leave out the cheese and meat but add a tomato (some used slice fried potatoes instead).

On Santorini they use a lot of zucchini, mint, xinomyzithra and graviera paprika and toasted sesame seeds.

On Chios they leave out the zucchini, but use onion, cheese, mint and breadcrumbs.

There's a Piraeus version, too, with ground lamb, zucchini, onion, dill, parsley but no cheese.

Text © Dana Facaros

Image by ρεαδερ