Made with a simple batter, this savory, feta-studded tart hails from the mountain village of Epirus. Cut into generous wedges and serve as an appetizer with a glass of full-bodied red wine or with a salad.  INGREDIENTS: 6 tablespoons extra-virgin olive oil, divided 1 tablespoon grappa (or vodka) 1 large egg 1/2 teaspoon dried Greek...Read More