Photo credit: Ingalls Photography
The region of Epirus in northwest Greece is famous for its alevropita, savory tarts so easy to make they’re nicknamed “lazy woman’s pies.” Twenty-five years ago, I had an unforgettable version at Kiki’s, a restaurant in the village of Monodendri. Served straight out of the wood-fired oven, it had a flaky, cracker-thin crust; the topping was a simple mix of egg and crumbled feta. Kiki took her recipe to the grave, but I developed a version that’s as good as what I remember: airy baked egg and cheese, fragrant with oregano and thyme, spiked with just a bit of heat from chile flakes, and layered with buttery phyllo. It’s almost too ample a reward for the little effort involved in making it.
- 2 tbsp. unsalted butter, melted, plus more
- 4 sheets phyllo dough
- 1½ cups milk
- 5 eggs
- 1 lb. ricotta, drained
- 12 oz. crumbled feta
- 1 tbsp. finely chopped oregano
- 2 tsp. finely chopped thyme
- ½ tsp. crushed red chile flakes
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.
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