Alevropita is a rustic specialty from Epirus in northern Greece, where home cooks turn a simple batter and plenty of good feta into something wonderfully crisp, savory, and satisfying. This thin, cheese-flecked tart is incredibly easy to make and delivers big flavor with very little effort. Serve warm in generous wedges as an appetizer, or pair it with a bright green salad for a simple, comforting meal.
INGREDIENTS:
6 tablespoons extra-virgin olive oil, divided
1 tablespoon grappa (or vodka)
1 large egg
1/2 teaspoon dried Greek oregano
1 cup water
1 1/4 cups flour, sifted
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
12 ounces feta, crumbled
2 tablespoons unsalted butter, softened
Paprika
METHOD:
Adjust oven rack to the lower third. Preheat oven to 500°F. Place a large paella pan or an 18 × 13-inch rimmed baking sheet in the oven for 10 minutes to heat thoroughly.
In a medium bowl, whisk 3 tablespoons olive oil with the grappa, egg, oregano, and water.
In a separate bowl, whisk the flour, salt, and baking powder. Pour the wet mixture over the dry mixture and whisk until smooth. Stir in half of the feta.
Carefully remove the hot pan from the oven and brush the bottom with the remaining 3 tablespoons olive oil.
Pour the batter into the pan, spreading it into a thin, even layer. Scatter the remaining feta evenly over the surface and dot with softened butter. Sprinkle with paprika if using.
Reduce oven temperature to 475°F. Bake 20–22 minutes, rotating the pan halfway through baking, until the tart is crisp, golden, and deeply browned at the edges. (If needed, briefly broil to deepen color.)
Let cool slightly before cutting into wedges.
SERVING SUGGESTIONS:
- Serve warm as an appetizer with a full-bodied red wine such as Xinomavro or Syrah.
- Pair with a tomato-cucumber salad, arugula salad, or roasted peppers.
- Cut into small squares for an easy party snack or mezze platter addition.
- Drizzle with a little extra-virgin olive oil and a squeeze of lemon just before serving for added brightness.
YIELD: Serves 8
SOURCE: Chef Kalliopi Bitos, adapted by Saveur
