Recipe by evelyn/athens
This bakes into a cheesey flatbread. A tasty snack or a cheesy bread to accompany a Greek-inspired meal (or just any meal :-)).
Top Review by Engrossed
I made a half recipe of this in my 10-inch cast iron skillet that I greased with coconut oil. I used 1 cup of feta and 1 cup of self-rising flour. My only addition was some garlic powder. I baked it about 40 minutes. This was very easy to make and I think I guessed right about the pan...I don't know what you could fit a full recipe in?...A 13x9? This baked into two layers: a custard on the bottom and a spongy rubbery bread on top. It sorta reminds me of a quiche and it might be good cold. It was bland for my tastes but my Hubby really liked it and I think it has potential...my Mother didn't like it. All in all...it's so easy, it's worth a try...next time I'll try some additions...sliced tomatoes and fresh basil might be nice. Made for the ZWT4- Jefes.
- 1 pint milk
- 2 eggs
- 1⁄2 lb feta, crumbled
- 2 cups self-rising flour
- 1⁄2 cup chopped pitted kalamata olive
- 1 tablespoon dried oregano
- 2 tablespoons butter, melted or 2 tablespoons olive oil
Directions See How It's Made
- Preheat oven to 375°F.
- Butter a 13 X 9 inch baking pan generously and flour lightly.
- Beat eggs with milk and some salt and pepper.
- Add feta, flour, olives and oregano and beat in well.
- Pour batter into prepared pan and bake for about 45-55 minutes, or until tester inserted in centre comes out clean.