Alevropita (Αλευρόπιτα, Greek Thin-Batter Feta Pie) recipe for #BakingBloggers! This “lazy” pie comes together easily with a simple batter and crumbled feta cheese.
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Created by Sue of Palatable Pastime, #BakingBloggers get together monthly to vote on a different baking project. For March, we are featuring Greek, Turkish and Cypriot Baking and I am joining in with a recipe for Alevropita!
It has been years since I have made Greek food at home and was so glad to use this opportunity to finally pull out the cookbooks again.
I found a recipe for Alevropita Aginoti in The Country Cooking of Greece and used that as a starting point to make this wonderful and easy pie. Hailing from Epirus in northwestern Greece, Alevropita is a “lazy” or flour pie made from a simple batter poured into a large pan and topped with crumbled feta.
I greased the 15 inch (38 centimeter) round pan with butter and a drizzle of olive oil. To help create that beautifully crisp crust, place the pan in the preheated oven for a few minutes. Be sure to keep an eye on it. You want the pan to be hot, but the oil will start smoking if it stays in there too long.
Two-thirds of the batter is poured into the hot pan and topped evenly with feta. The remaining batter is thinned a bit more and drizzled over the top along with a little olive oil and dots of butter. Bake until golden and the edges have separated from the sides.
The buttery and crisp Alevropita is best hot from the oven. As it cools, it will start to soften but will still be quite delicious.
Traditionally, these pies are baked in a large, aluminum pan. I used an extra large, 15 inch round aluminum cake pan.
Check out what everyone else made:
- Alevropita (Greek Thin-Batter Feta Pie) from Tara’s Multicultural Table
- Apricot Sekerpare (Turkish Thumbprint Cookies) from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Baked Kabak Mücver from Sneha’s Recipe
- Cypriot Lamb Tavas from Pandemonium Noshery
- Flaounes (Cypriot Cheese Pastries) from Culinary Adventures with Camilla
- Kalo Prama – Cypriot Semolina Cake from Food Lust People Love
- Kreatopita from A Day in the Life on the Farm
- Sekerpare from Global Kitchen Travels
- Simit (Turkish Sesame Bagels) from Karen’s Kitchen Stories
- Tiropita (Greek cheese pastries) from Caroline’s Cooking
Alevropita (Greek Thin-Batter Feta Pie) Recipe
Adapted from The Country Cooking of Greece
Alevropita (Greek Thin-Batter Feta Pie)
- 2 cups (225 grams) all-purpose flour
- 1 teaspoon salt
- 2 large eggs divided
- 1 1/2 cups (355 milliliters) milk
- 1/4 cup (60 milliliters) water
- 12 ounces (340 grams) Greek feta cheese crumbled
- 2 tablespoons (30 grams) unsalted butter plus more for greasing pan
- Greek extra-virgin olive oil for pan and drizzling
- Preheat oven to 400˚F (205˚C). Grease a round 15 inch (38 cm) pan with butter and drizzle with a little olive oil. Place the pan in the preheated oven for about 3 minutes, until hot and the oil is sizzling, but not yet smoking.
- In a large bowl, combine the flour and salt. Mix in 1 egg and the milk to form a thick batter.
- Pour 2/3 of the batter into the hot pan and spread to cover the entire bottom of the pan. Evenly top with the crumbled feta.
- Mix the remaining egg and water into the remaining 1/3 batter. Pour evenly over the feta. It won’t completely cover. Some of the feta will show through. Dot with pieces of butter and drizzle with olive oil.
- Place on the lower rack of the preheated oven and bake until the pie is golden and has left the sides of the pan, about 40 minutes, rotating halfway through. Serve hot when it is nice and crisp or at room temperature.