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.
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.