• 1 kg zucchini
  • 3 spring onions
  • 200 g sausage, cut into slices
  • 200 g DODONI grated kefalotyri cheese
  • 200 g DODONI yoghurt
  • 200 g DODONI feta cheese
  • 125 g DODONI cow’s butter
  • 4 eggs
  • 5 tablespoons rusk powder
  • 4-5 sprigs fresh basil, finely chopped
  • 1 tablespoon oregano
  • 1 tablespoon (8 g) baking powder
  • Salt and pepper


  • Pre-heat oven to 180°C.
  • Separate egg yolks and whites.
  • Using a grater, grate the zucchinis and then drain them off their juice.
  • Cut the spring onions into thin slices.
  • In a non-stick pan slightly greased with butter, over medium to high heat, sauté the zucchini and the spring onions with a bit of salt, until they dry.
  • Remove from heat, add the yoghurt, the herbs, the rusk, the baking powder, the sausage, the grated kefalotyri cheese, the feta cheese, pepper and, finally, the egg yolks.
  • Stir properly the mix.
  • Whip egg whites to make meringue and fold it gently into the mix until ingredients are evenly distributed.
  • Transfer the mix in a round baking mould (22 cm diameter).
  • Bake for 1 hour in preheated oven at 180°C.

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