Seskoula Cigars with Eggs and Feta

RECIPES/EGGS

Seskoula Cigars with Eggs and Feta

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Recipe-Ingrediants

I have made dolmades with seskoula, and since I used the large leaves for that, I will make crispy cigars with the tender and small leaves. It is a traditional dish that I have seen all over Greece, made with various types of greens, each giving the dish its regional character.

The best approach is to find different greens that will blend their flavors and bring out their deliciousness. When I visited Pelion, I discovered this wonderful dish at Kritsa Gastronomy made with their own fresh greens from the Karaiskou farm. In my village, they make it with their own greens using local names (megounides, neroulides, skatzakia, etc.).

In beloved Crete, with its fantastic mountain greens, where of course stamnagathi is never missing, it imparts a unique flavor. In Macedonia, rich in greens, I have encountered this dish made with local greens and spices (such as savory, etc.).

At this point, it is worth mentioning that we need to be familiar with the taste of each green in order to give our food or pie the desired character.

Sweet Greens: vrubes, zochi, tsouknides, vlita, seskoula, spinach, kafkalithres, etc. Sour Greens: glistrides, xinolapatha, ampelovlastara, etc. Spicy Greens: roka, black vrubes, etc. Bitter Greens: radishes, antidia, pikralides, etc. Aromatic Greens: dill, fennel, mint, oregano, fresh rigani, parsley, etc.

Directions

For a balanced pie, for example, if we want to make one, it should consist of 40% mixed sweet greens, 20% herbs, 10% of the desired category (sour, bitter, or spicy), and 20% fresh onions, leeks, or dried onions.

Now let's see our ingredients.

Ingredients: ½ kilogram seskoula 1 large ripe tomato, diced ½ bunch finely chopped dill 4-5 eggs 2-3 fresh onions, finely chopped 1 dried onion, finely chopped 200g grated feta cheese Salt, pepper, oregano

We carefully wash the leaves and drain them. We cut them into large pieces, salt them, and leave them in a colander.

We saute the fresh onions and dried onions (to add sweetness) until translucent. Then we add the diced tomato and let it simmer until it softens. Next, we add the greens, reduce the heat, and let them release their moisture and cook. Be careful not to overcook them, as you'll lose all the nutrients, and they'll become mushy.

Then we add the dill, break the eggs, and pour them on top (by eye). Using a fork, we lightly mix the eggs, ensuring they spread evenly and bind the greens.

We cover the pan with a lid and let it bake until the eggs on top are cooked.

To finish, we sprinkle with feta cheese, a bit more dill, and coarsely ground pepper and salt.

We serve it with crusty bread and a glass of wine.