Sfougato and Black eyed beans with Spinach

Foodies Monday!

Here are the recipes from today's offerings.



500g beef mince

2 onions thinly diced

6 eggs 

1kg of zucchini grated

1 bunch of spring onions chopped

2 boiled potatoes grated

200g Kefalograviera cheese grated

200g Mytilinis cheese grated

2 tablespoons parsley chopped

1 tablespoon mint chopped

6 tablespoons olive oil

salt and pepper


In a wok or large fry pan, heat 3 tablespoons of olive oil and add the onions, cook gently for 2 minutes.

Add in the spring onions and cook for another 2 minutes.

Add in the beef mince and cook until browned add the potatoes, mint and parsley, with salt and pepper, stir well and cook for approximately 10 minutes.

Set mince aside to cool.

Preheat oven to 180 degrees Celsius, and pour the remaining olive oil into a large baking tray spread it around the tray.

Mix in the zucchini into the mince, than the mytilinis cheese and half of the kefalograviera cheese into the zucchini and mince mixture.

Beat the eggs and pour into the mince mixture.

Transfer the mixture onto the baking tray and sprinkle the rest of the kefalograviera cheese onto and bake for approximately 45 minutes.


Black eyed beans with Greens


250 grams of black-eyes beans

200ml olive oil

2 onions chopped

750 grams greens (I used a mixture of Spinach and Silver Beet)

2 ripe tomatoes finely diced

2 tbsp tomato paste

3 tbsp red wine vinegar


Place black-eyed beans into a pot with ample water and bring to a boil, leave until beans start to soften, this can take anywhere from half hour to an hour.

Add in onions and cook for 10 minutes.

Add in greens, tomatoes, tomato paste, vinegar and olive oil, bring back to a boil, than cover and turn down heat and let simmer for 1 hour or until beans are soft and tender.

Season with salt and pepper and serve.