In the kitchens of Creta Maris, zero waste isn't a trend—it’s a way of life.

"Every ingredient has value," says Vaios Koukoumtzis, Executive Chef, Metaxa Hospitality Group – the mother brand behind Creta Maris. "From the stems of herbs to the peels of vegetables, our goal is always to honour each element with creativity and respect for the land that offers it." 

This philosophy comes to life in the Summer Sofegada: a soulful dish inspired by Cretan tradition, with Venetian roots and a distinctly local character. Built on the colours and aromas of the island’s seasonal bounty, it celebrates vegetables in all their glory—without leaving anything behind. 

Whether served as a starter or a main course, this sofegada brings the simplicity and warmth of a Cretan summer to the table. Bright, seasonal vegetables come together in a dish that smells like home and tastes like summer. With every bite, you taste what the land has to offer—fresh, honest, full of heart. It’s the kind of food that makes you pause, breathe, and enjoy something real. 

Summer Vegetable Sofegada with Greens and Herb Stem Pesto 

Try it at home, and bring a piece of Creta Maris into your kitchen. Whether you’ve tasted it before at the resort or you’re discovering it for the first time, this dish offers more than just flavour—it’s a sensory journey to Crete. 

Prep Time: 60 minutes 

Cook Time: 90 minutes 

Seasonality: Summer (easily adapted to winter vegetables)

Origin: Crete, with Venetian influence 

Serves: 4 

Ingredients

Vegetables 

100g olive oil 
200g fresh potatoes 
200g zucchini 
200g eggplant 
100g red peppers 
50g onion 
80g cherry tomatoes 
30g parsley 
10g myronia (chervil or wild greens) 
300g fresh grated tomato 
Salt, pepper, oregano 

Greens 

60g olive oil 
100g fresh spinach 
100g fresh amaranth greens (vlita) 
1 spring onion 
10g fresh mint 
10g lemon zest 
Salt 

Herb Stem Pesto

Stems from parsley, mint and myronia 
50g pine nuts 
1 garlic clove 
50g olive oil 
Salt, pepper 

Crispy Potato Peels 

Peels from the potatoes 
Olive oil for frying 

Method 

Vegetables

Step 1: Cut the vegetables into cubes (reserve herb stems) and sauté in olive oil until golden. 
Step 2: Add the grated tomato and herbs. 
Step 3: Bake in the oven until tender. 

Greens 

Step 4: Boil amaranth greens for 3 minutes, drain. 
Step 5: In a pan, sauté the greens in olive oil and finish with lemon zest. 

Pesto

Step 6: Blend all ingredients together until smooth. 

Crispy Potato Peels

Step 7: Wash the peels well and soak in cold water in the fridge for 2 hours. Drain, dry thoroughly and fry in olive oil until crisp. 

Zero Waste Tips 

Don’t throw away the potato peels—slice them into thin strips and fry until crisp. They add texture, flavour, and a rustic elegance to your plate, while making sure nothing goes to waste. 

Blanch the skins of the tomatoes for a minute, then transfer to ice water and peel. Instead of discarding them, dry them out slowly in the oven. Once crisp, they can be crushed and sprinkled over dishes for an extra hit of flavour and colour.