Recipe ingredients: 8 zucchini, salt, pepper, 1 cup dill chopped, 1 cup mint chopped, 1/2 cup chopped parsley, a little breadcrumbs, 8 spring onions finely chopped, 1 onion chopped, 1 potato small, 6 eggs, 1/2 cup olive oil, 2 cups feta cheese, 1 cup oil cheese of Mytilene
First, wash the zucchini and grate on our grater. Peel the potatoes and grate on grater.
In a skillet, saute zucchini until wilted. Put it in a colander and leave to drain for half an hour.
In the same pan, fry the onions and the onion, then add the pumpkin and potato. Remove from heat and let cool slightly.
Meanwhile, beat the eggs mixer until white and add to a large bowl with the mixture of zucchini.
Then, add the dill, parsley, mint, feta and oil cheese, salt and pepper. Mix well until we see that the mixture is uniform.
Finally, slightly grease a baking pan and sprinkle with a little toast. Then pour the mixture into the pan and watch evenly paved everywhere. Again sprinkle with breadcrumbs and place in preheated oven at 180 degrees for 45 minutes until golden brown.
The sfougato ready. Βοn appetite!