For centuries the Sephardim have made vegetarian bakes, quajados with eggs and cheese.
Sfongó is one of the most popular bakes made with Swiss chard, potato, egg and cheese with its characteristically fluffy mounds of mashed potato and cheese interspersed. I have recreated the recipe adding the herbaceous fragrance of parsley, dill and green onions, all the flavors we love from the island of Rhodes.
This bake is traditionally served during Passover and the New Year. It is also ideal for brunch or a light meal.
Enjoy this ultimate comfort food, Buen provecho!
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