|Flavors meld together nicely in the WDEC Sfougato. (photo by Joachim)|
Sfougato (Meat Custard)
(to serve 4 - 6)
2 medium onions, finely chopped
1-1/2 pounds zucchini squash, finely diced
1/2 cup butter
1 pound ground beef
1 tablespoon minced parsley
2 cups milk
Salt and pepper
Saute onion and squash in butter for about 15 minutes or until fegetables are soft, stirring frequently. Set aside. In the butter remaining in the pan cook beef, stirring with a fork, until redness disappears.
Beat eggs; add milk, vegetables, beef, parsley, and salt and pepper to taste. Place in a 2-1/2 quart baking dish. Bake in preheated moderate oven (350F) for 45 to 60 minutes, or until firm.
Cooking Notes: I'd intended to make a half batch but had a full pound of beef and large vegetables, so decided a full batch was more appropriate, but I only had 5 eggs so I reduced the milk to 1 cup to be sure everything firmed up. It still made a good, eggy batch. The mixture was a bit bland for my liking, and we decided that anything Greek was fine with plenty of garlic, so I added a large clove of minced garlic and 1/2 teaspoon paprika to the eggs before mixing in the other ingredients. Cooking time stayed the same.
|Even with only 5 eggs, the casserole is large enough to serve 6 comfortably. (photo by Joachim)|