Name: Alevropita
Yield: 4
Ingredients: 2 tablespoons olive oil (for batter); 2 tablespoons olive oil (for the skillet); 2 teaspoons vodka; ½ cup water; half an egg (scramble it and eye-ball it); ½ cup plus 2 Tablespoons all purpose flour, sifted; ⅛ teaspoon kosher salt (did you know this is a “dash”); ⅛ teaspoon baking powder; 5 ounces feta cheese, crumbled; 1 tablespoon unsalted butter, softened

Alevropita

Tags: Greek Side Dish

Yield: 4

Ingredients

2 tablespoons olive oil (for batter)
2 tablespoons olive oil (for the skillet)
2 teaspoons vodka
½ cup water
half an egg (scramble it and eye-ball it)
½ cup plus 2 Tablespoons all purpose flour, sifted
⅛ teaspoon kosher salt (did you know this is a “dash”)
⅛ teaspoon baking powder
5 ounces feta cheese, crumbled
1 tablespoon unsalted butter, softened

Steps

Select a baking pan or a cast iron skillet that is about 12 inches in diameter. Preheat the oven to 500 degrees with the pan inside.
Meanwhile, combine the water, vodka, olive oil, and half an egg. In a separate bowl, sift together the flour, baking powder, and salt. Pour the wet ingredients into the dry ingredients and whisk them together.
Carefully remove the HOT pan from the oven. Pour the remaining 2 tablespoons of olive oil in the skillet and spread it around with a paper towel or a spatula. Immediately pour in the batter and spread it to the edges of the pan to the extent possible using a wooden or rubber spatula. It will be cooking as you spread so just do the best you can and then let it be. Sprinkle the feta on top of the batter. Dot the batter with butter…and by that I mean put 8 or 10 little spots of butter around the pan.
CAREFULLY, return the pan to the oven for an additional 15 to 20 minutes. Check it at 15 minutes to make sure it isn’t getting too browned. CAREFULLY remove the pan back to the stove-top (just because it is the most heat-safe spot). With a large spatula, remove the bread to a cutting board. Cut it into pieces and serve.