Alevropita (Greek Egg, Feta, and Herb Tart)

Name: Alevropita (Greek Egg, Feta, and Herb Tart)
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 2 tbsp. unsalted butter, melted, plus more; 4 sheets phyllo dough; 1 1 ⁄ 2 cups milk; 5 eggs; 1 lb. ricotta, drained; 12 oz. crumbled feta; 1 tbsp. finely chopped oregano; 2 tsp. finely chopped thyme; 1 ⁄ 2 tsp. crushed red chile flakes

Serves
serves 8-10

INGALLS PHOTOGRAPHY

This savory egg tart is nicknamed "lazy woman's pie" for how easy it is to make. In Aglaia Kremezi's version, which first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Lazy Woman's Pie, a cheese and egg filling is layered with butter-basted phyllo.

Ingredients

2 tbsp. unsalted butter, melted, plus more
4 sheets phyllo dough
1 ¹⁄₂ cups milk
5 eggs
1 lb. ricotta, drained
12 oz. crumbled feta
1 tbsp. finely chopped oregano
2 tsp. finely chopped thyme
¹⁄₂ tsp. crushed red chile flakes

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Instructions

Step 1

Heat oven to 425°. Grease a baking sheet with butter. Lay 2 sheets phyllo, overlapping slightly, on baking sheet; brush with some melted butter. Whisk milk and eggs in a bowl. Stir ricotta, feta, oregano, thyme, and chile flakes in another bowl. Pour half the egg mixture over phyllo; dot with half the cheese mixture. Repeat, layering remaining phyllo, butter, egg mixture, and cheese mixture; bake until bottom is golden and filling is just set, about 35 minutes. Heat oven broiler. Broil until golden and crisp, 1–2 minutes.