Kalymnos Courgette and Herb Frittata (Sfougato Kalymnou)

Sfougato is Kalymnos's own thick vegetable frittata, built on grated courgette and potato bound together with a generous number of eggs and a real handful of fresh herbs, baked or pan-fried until set into something between an omelette and a savoury cake. It is genuinely practical food, using summer's most abundant vegetable in a way that stretches it into a proper, substantial dish.

It shares a family resemblance with similar vegetable-and-egg bakes found across other Greek islands, each with slightly different proportions and names, but Kalymnos's version leans particularly heavily on fresh dill and mint running through the mixture.

This is a genuinely flexible dish, good hot from the oven as a light dinner, and equally good the next day at room temperature, cut into wedges for a picnic or a packed lunch.

Key preparation steps

Grate courgette and potato, salting to draw out moisture.
Mix with eggs, flour and a generous amount of fresh herbs.
Bake, or fry in batches, until set and golden.
Serve hot or at room temperature.

Preparing the vegetables

Grate courgette and potato, salt lightly, and leave to drain in a colander for twenty minutes, then squeeze thoroughly in a clean tea towel to remove as much liquid as possible. This step matters considerably, since both vegetables carry real water content and an underdrained mixture will not set properly.

Building the mixture

Mix the well-drained vegetables with a generous number of beaten eggs, a little flour to help bind everything, and a real handful of chopped fresh dill and mint, which gives sfougato its distinctive herby character. Season well with salt and pepper.

Baking or frying

Pour into a well-oiled baking dish and bake until set and golden on top, or, for a more traditional stovetop version, fry spoonfuls in a shallow pool of oil like thick, savoury pancakes, turning once. Either method gives a good result, and the choice often comes down to how much attention you want to give it while it cooks.

Serve hot, or let it cool to room temperature, which is exactly how it is traditionally eaten the next day, cut into wedges.

What matters in this dish

Drain the vegetables properly

Both courgette and potato hold real water content. Skipping this step leaves a mixture that will not set properly.

Do not skimp on the herbs

Fresh dill and mint together are genuinely what give sfougato its distinctive character, not just a garnish.

It is just as good cold

This dish is traditionally eaten at room temperature the next day, making it good picnic or packed lunch food.

Questions people ask about Sfougato Kalymnou

What is sfougato?

A thick vegetable and herb frittata specific to Kalymnos, built on grated courgette and potato bound with egg, similar in spirit to frittatas found across several other Greek islands with their own local variations.

Can you bake sfougato instead of frying it?

Yes, both methods are traditional. Baking is more hands-off, while frying spoonfuls gives individual thick pancake-like portions.

How long does sfougato keep?

Two to three days refrigerated, and it is traditionally eaten cold or at room temperature the day after cooking, making it good make-ahead food.

Kalymnos Courgette and Herb Frittata (Sfougato Kalymnou)