Alevropita (Greek Thin-Batter Feta Pie)

A recipe for Alevropita (Αλευρόπιτα, Greek Thin-Batter Feta Pie)! This “lazy” pie comes together easily with a simple batter and crumbled feta cheese.

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Baking Bloggers

Created by Sue of Palatable Pastime, the group #BakingBloggers gets together monthly to vote on a different baking project.

For March, we are featuring Greek, Turkish and Cypriot Baking! I am joining in with a recipe for Alevropita.

Check out more of my #BakingBloggers recipes: Macarona Bechamel (Egyptian Baked Pasta), Cinnamon Roll Cheesecake, and Pampushky (Ukrainian Garlic Bread).

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.

It all comes together with only a few ingredients and a bit of prep. After bringing together the flour-based batter, pour two-thirds of it into the prepared pan and cover evenly with crumbled feta.

Finish off with the remaining batter and a bit of olive oil and butter before baking until golden.

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.

A Few Alevropita Tips

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring up and level with a knife without pressing down. The most accurate way to measure is by weight.

If possible, use a good quality block of Greek feta (φέτα) soaked in brine and made with sheep’s milk (with maybe a little goat milk). I have been able to find it in the specialty cheese section of larger American grocery stores or markets with Eastern European/Mediterranean ingredients.

Traditionally, these pies are baked in a large, aluminum pan. I used an extra large, 15 inch round aluminum cake pan.

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.

Bake the Alevropita until golden and the edges have separated from the sides. 

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

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5 from 5 votes

Alevropita (Greek Thin-Batter Feta Pie)

Alevropita (Αλευρόπιτα, Greek Thin-Batter Feta Pie) recipe! This "lazy" pie comes together easily with a simple batter and crumbled feta cheese.

Course Appetizer

Cuisine Greek

Keyword apple pie, blue cheese, feta, Greece, Greek

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 -10 Servings

Ingredients

• 2 cups (250 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 (28 grams) unsalted butter plus more for greasing pan
• Greek extra-virgin olive oil for pan and drizzling

Instructions

• Preheat oven to 400˚F (200˚C). Grease a round 15 inch (38 centimeter) 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.