So, though Baked Zucchini and Spinach Pie (sgougato for those speakers of Greek) doesn't specifically call for squash, I decided to make it with both veggies. The book describes it as both a vegetable custard or a Greek frittata. I adored both the Italian frittata and the North African frittata I made earlier this year, so I was hoping that this would live up to my frittata expectations.
To make this one, just saute minced onions with grated veggies -- on top of the squash and zucchini I also used sweet potatoes -- keeping over the heat until they have released their liquids and softened.
Stir in chopped spinach and, once the pan has been removed from the heat, add in chopped dill.
Set aside to cool.
Separately, whisk together milk and eggs and stir in crumbled feta. Add the now cooled (just enough so that it doesn't cook the eggs) vegetables and stir everything together. Add salt and pepper.
Cook until the crust is a golden brown and it is cooked throughout.
We both enjoyed this, but neither of us loved it. We liked the flavors that the dill provided, and used yogurt and some hot sauce to add a little something different to it.
sweet potato -- $.46
zucchini & squash -- $2.75
onion -- $.60
eggs -- $.75
dill -- $1.24
spinach -- $2.99 (I bought a big box of it, so there's still plenty left)
Total Cost of Baked Zucchini and Spinach Pie: $8.79