Hailing from Crete, sofegada is a hearty vegetable stew that can be made with any seasonal vegetables. Usually, it includes zucchinis, peppers, potatoes, eggplant, leeks, tomatoes, and various spices and herbs. There is no set recipe for sofegada, and though it mainly consists of vegetables and is often enjoyed as a fasting dish, some versions can include seafood or snails.

This filling stew is said to date to the beginning of the 20th century, and it was traditionally prepared in clay pots. Optionally, it can also be finished in the oven. The dish is enjoyed as a main course and is usually accompanied by crusty bread on the side. Feta or myzithra cheese can be served on the side or crumbled on top of the dish.