Zucchini peas yachni


A traditional dish that I came across in Mani. Wonderful, tasty and yet forgotten that now only our grandmothers make. Now is their time to try to make such a wonderful dish.


  • 1 k zucchini tops
  • 4-5 zucchini small tenderly sliced
  • 1 large sliced dried onion
  • 2 tablespoons garlic cut into slices
  • 3-4 chopped fresh onions
  • 2-3 ripe tomatoes passed in the grater
  • Or chopped parsley
  • 2 large sliced potatoes
  • 2 sliced carrots
  • Olive oil
  • Salt Pepper
  • Optionally 200 g of sphela cheese


  1. Thoroughly wash the zucchini tops, clean the thick fibers from the stalks, remove the small petals at the bottom of the flowers and the stamens through the flowers.
  2. In a saucepan place in a little olive oil put the onions and sauté them lightly. Add the garlic, the carrots, the potatoes and the zucchini, the zucchini tops and finally the tomato, with a little water and leave them for about 30 minutes in a slow boil.
  3. During the boiling, do not stir them, just shake them from the side handles of the pot.
  4. Towards the end of the cooking, we add the spell cheese if we want it to be homogenized with our food.

Serve hot or as a cold snack with grated ghee on top.


Many thanks to Mr. Takis's family for the valuable tips for the wonderful dish.

Sfela is a traditional cheese found in Messinia and Laconia. It resembles feta but has a much more intense and spicy taste. Since 1994 the sphere has been registered as a PDO cheese

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