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Picture of Alevropita (Greek Egg, Feta, and Herb Tart)
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2556 kcal 128 %
  • Fat 180 g 276 %
  • Saturated 103 g 517 %
  • Carbs 108 g 36 %
  • Fiber 3 g 13 %
  • Protein 127 g 254 %
  • Cholesterol 1422 mg 474 %
  • Sodium 5211 mg 217 %
  • Calcium 3217 mg 322 %
  • Magnesium 242 mg 58 %
  • Potassium 2113 mg 45 %
  • Iron 11 mg 59 %
  • Zinc 17 mg 153 %
  • Phosphorus 2651 mg 379 %
  • Vitamin A 1701 µg 189 %
  • Vitamin C 3 mg 4 %
  • Thiamin (B1) 1 mg 105 %
  • Riboflavin (B2) 6 mg 471 %
  • Niacin (B3) 8 mg 49 %
  • Vitamin B6 2 mg 189 %
  • Folate equivalent (total) 360 µg 90 %
  • Vitamin B12 13 µg 551 %
  • Vitamin D 11 µg 76 %
  • Vitamin E 5 mg 34 %
  • Vitamin K 36 µg 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Alevropita (Greek Egg, Feta, and Herb Tart)

Ingredients

  • 2 tbsp. unsalted butter, melted, plus more
  • 4 sheets phyllo dough
  • 1 1⁄2 cups milk
  • 5 eggs
  • 1 lb. ricotta, drained
  • 12 oz. crumbled feta
  • 1 tbsp. finely chopped oregano
  • 2 tsp. finely chopped thyme
  • 1⁄2 tsp. crushed red chile flakes

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