Alevropita (Greek Egg, Feta, and Herb Tart) Recipe | SAVEUR

By CheeseDiva

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

Details

Servings 8
Adapted from saveur.com

Preparation

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.