Alevropita

Crispy, oily, cheesy and easy. OMG, this is a delicious thin, rustic flatbread made from an unbelievably simple batter. Saveur Magazine describes this as a "feta tart" but I'd say it's more like a thin, almost cracker-like focaccia. Great for a quickie homemade "bread" to have with a salad or soup. Here's a quote from the magazine article: " . . . her alevropita might as well have been sent down by the gods from Mount Olympus - nourishing, elemental, and satisfying to the soul." I will for sure be making this again and again. Make it tonight. Here's the super short list of ingredients, followed by a great and easy prep method. Enjoy and let me know what you think.

Alevropita

~ an authentic, simple and delicious recipe from the Epirus region of Greece ~

6 tablespoons extra virgin olive oil (2 for the batter & 4 for the pan)

2 tablespoons vodka

1 egg

1 cup water

1 1/4 cups flour

1/4 teaspoon kosher salt

1/8 teaspoon baking powder

10 ounces feta, crumbled

2 tablespoons unsalted butter

Heat the oven to 500 degrees. Place an 18" x 13" pan (half sheet) on the middle rack in the hot oven for 10 minutes. Note: Be sure to use a heavy pan that won't warp at high heat. In a small bowl, whisk together 2 tablespoons of oil, the vodka, the egg and the water. In a medium or large bowl, whisk together the dry ingredients. Pour the wet mixture over the flour mixture and whisk until smooth. The batter is fairly thin, similar to pancake batter. Remove the hot pan from the oven. Brush with 4 tablespoons of olive oil. Pour batter over the oil and smooth with a rubber spatula. Sprinkle with cheese. Dot with butter. Bake for 20 minutes until crunchy and golden. Let cool slightly. Slice and serve.

Be sure to pick up this month's copy of Saveur, "The Greece Issue". I will definitely be making a few more dishes from this fabulous issue, like "Briam", "Souvlaki Hirino" and the "Kolokithokeftedes". Quick translation, in order: Roasted Vegetables, Pork Kebabs, and Zucchini Fritters. Last night, I made the "Kotopoulo Me Dendrolivano" (Rosemary Chicken) and a traditional "Horiatiki" (Greek Salad). Delicious! I will update you with any other recipes I have a chance to try. I have a hankering for the stuffed eggplant with bechamel. Oh geeeezzz.... I need to take a few vacation days so I can travel to Greece, LOL.

Come with me to the Mediterranean and enjoy the delicious flavors of Greece. Hey, somebody pinch me, am I in Santorini? I'll have a glass of Assyrtiko with my moussaka, thank you.

Love, See you back in the states,

Katie . . . . . . . . . Opa!