Tuesday, March 18, 2014

Alevropita (two variations: with and without Spinach)

4 T extra-virgin olive oil
4 tsp. vodka
2 egg
2 c water
2 1/2 c white flour
1/2 t salt
1/4 t baking powder
1 lb feta, crumbled
1/2 c chopped Spinach
4 T (1/2 stick) unsalted butter, divided into small pieces and softened

Preheat oven to 500 degree F
You will need two 13x18 jelly roll pans (1" rim)

For the first variation, I put 1/2 lb feta and Spinach in a food processor and pulse until spinach and feta are combined into a fine gravel texture. Place mixture in the refrigerator until ready to use.

For the second variation, just use the 1/2 lb of crumbled feta alone.

1. To mix the batter, put the dry ingredients (flour, salt and baking powder) in a large bowl and sift together. In a separate bowl, whisk wet ingredients (olive oil, vodka, eggs and water) until well blended. Add the wet ingredients to the dry ingredients and whisk until well blended.

2. Place both pans in the hot oven for 10 minutes. Remove and immediately brush on a liberal amount of olive oil on the bottom and sides. Put 1/2 of the batter in each pan and spread evenly with a silicone spatula (rubber might melt on the hot pan.) Distribute the spinach-feta mixture on one and just feta on the other. Distribute 1/2 of the butter onto the batter in each pan evenly as well.

3. Bake for 20-25 minutes, rotating the pans after 10 minutes. Batter should be crispy, cheese should be bubbly and browned slightly.

Serve traditionally with sweet mint tea.

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