Sfouggato me Marouli kai Kremidi/'Sponge' with Lettuce and Onions

1. 1

   In a large pot, heat enough oil to cover the bottom.

2. 2

   Add the lettuce and onions and stir-fry for 1 or 2 minutes.

3. 3

   Add 1 cup of water and some salt and pepper and continue to cook until the water has evaporated.

4. 4

   Remove from the heat and add the mint and dill weed.

5. 5

   Toss it well together and set it aside to cool completely.

6. 6

   Heat the oven to 450F and generously butter a large baking dish.

7. 7

   In a large bowl beat the eggs until frothy.

8. 8

   Gently fold in the cooled lettuce mixture.

9. 9

   Pour it into the buttered dish and bake until the center seems firm.

10. 10

    Serve with fresh bread and greek salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.