Mytilene sponge

The sponge is a delicacy that we find in many parts of Greece, but as a local delicacy with a significant presence in local cuisines, we find it in Lesvos and Santorini.

It is not an omelette even though it has many eggs, it is not a pie, it is not a souffle λέ it is our favorite sponge of Mytilene.

Its production methods and variations vary. His sponge cafe-restaurant "Hermes" in Mytilene by hand Kyvelis impressed us why everything was done in the oven and why some of its ingredients were not fried and so it became very light.

Recipe for Mytilene Sponge

Ingredients:

2 kg of zucchini
8 spring onions
3 medium onions, grated
Salt Pepper
1 cup mint
1 cup dill
8 eggs
1/2 cup olive oil
2 cups of Mytilene feta
1 cup grated oil of Mytilene
some breadcrumbs
a little flour

Instructions:

Wash and grate the zucchini in the grater, salt them and leave them in a colander to expel their liquids.

Add the onions, fresh dried, dill and mint, pepper, PDO feta cheese and PDO Mytilene oil cheese (we can replace it with cheese or kefalotyri), 8 eggs that we have beaten before, 2-3 tablespoons of breadcrumbs, 2- 3 tablespoons flour so that our mixture is neither tight nor too thin, and the olive oil and mix well to homogenize.

Grease our pan, add a little toast to the base (others add a little flour), spread the mixture evenly and sprinkle with a little toast and kefalotyri.

Bake at 180 degrees in a preheated oven for 40-50 minutes χρώμα until it turns brown!

It's not a bad idea, in fact it is very common to be accompanied hot as it is with a little cool yogurt bag!