A Greek cheese tart you will not resist, I swear!


    When I found this Greek cheese tart I was tempted to do it the same day. But I didn’t have feta (Greek cheese) at home…but it remained in my mind, and today I prepared it before lunch.

    This cheese tart is so easy to prepare that I was quite doubtful. Then the strong aroma while it was baking (just 20 minutes) wasn’t what I expected and I was quite convinced it was not going to be a recipe I’d post or repeat.

    I had all these thoughts …before tasting it. I prepared it in advance thinking about dinnertime… but I couldn’t stop eating it. I found this amazing cheese tart in Saveur.

    It can be prepared by anyone – I mean anyone. You don’t need to know anything about cooking. You just have to mix the ingredients and pour into a baker sheet and then adding the feta with your hands. The result is something I cannot explain. The feta itself has a strong taste, but it is perfectly melted here.

    If you’re invited to dinner and want to take something, prepare this feta cheese tart and I am sure you will receive a lot of compliments. Well, do you have feta cheese in your fridge? Not? How far is the supermarket ;-D?

    cheese tart cheese tart cheese tart cheese tart


    A Greek cheese tart you will not resist, I swear!
    Prep time
    Cook time
    Total time
    Irresistible cheese tart for appetizer
    Recipe type: salted tart, starter
    Serves: 4
    • 5 Tbsp of extra virgin olive oil
    • 2 Tsp of vodka
    • 1 egg
    • 1 cup of water
    • 1¼ cup of flour (sifted)
    • ¼ Tsp of salt
    • ⅛ Tsp of baking powder
    • 10 oz./280 g of feta cheese
    • 2 Tbsp of butter
    1. Turn on the oven to 250°C/482°F.
    2. Put a 40x30cm (15.7x11.8in) baking sheet inside the oven while you prepare the recipe.
    3. In a bowl whisk 2 Tbsp of oil, 2 Tsp of vodka, 1 egg and 1 cup of water.
    4. In another bowl, mix flour with salt and baking powder.
    5. Pour the wet mixture into the dry one and whisk until well combined.
    6. Take the baking sheet out of the oven and brush it with the remaining oilve oil.
    7. Pour the batter in and spread it to distribute it equally.
    8. Distribute the feta cheese dividing it in small crumbs.
    9. Add the butter in small pieces distributed all over the cheese.
    10. Bake for about 20 minutes or until golden brown.
    11. Let it rest for some minutes before cutting and serving.
    12. Buon appetito!



    1. Thank you Ana, that looks really interesting (esp. because it is so easy). What does the vodka do? Can you taste it in the tart? I never have vodka at home – I do have white rum, would that work do you think?

      • Hi Yona,

        You don’t taste the vodka in the tert, absolutely. Maybe another alcoholic beverage works the same…but I haven’t tried yet ;-).
        I believe adding rhum or adding no alcoholic work the same. The spinach pie has white wine in its dough and some readers didn’t use it.

      • Oi Ana, eu sou do Rio ;-), e não lembro se achamos fácil o queijo feta aí. Esse queijo é bem salgado e tem a consistência de um queijo minas “duro”, que é fácil de desmanchar com as mãos.
        Hi Ana, I am from Rio 😉 and I don’t remember if it’s easy to find feta cheese easily there. It is a salty cheese, fresh, hard but easy to turn into crumbs using your hands.

    2. Hi from Australia!

      I have just discovered your site and I love it!
      Thank you for posting so many fabulous recipes, I can’t wait to try them all.
      I made your tuna and ricotta balls yesterday and they were amazing.
      I have a question though.
      In the recipe for the Greek Cheese Tart and a couple of others you say to use flour but you don’t specify which flour- e.g. plain flour or self raising flour?
      Here in Australia we have plain flour ( i think its sometimes called all purpose flour in other countries) or self raising flour.
      I wanted to check with you before I made the recipes.
      Thank you in advance!

      • Hi Janesse,

        Sorry for my delay in answering you.
        Thank you, I am really happy you like my blog 😉
        Regarding flour, most of the time I am talking about all purpose flour. I admit (is it a shame?) I had yet to try self raising flour :-).
        Sometimes I use Manitoba flour, or 0 flour, the one used to bread.
        Hope it helps ;-)!


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