Alevropita is a quick, thin-battered feta pie
Sometimes we are so lazy! Like, stay in bed all day reading and eating bon-bons lazy. Or, too tired to cook so have cereal for dinner lazy. Or no one’s around to judge so I’m going to take the elevator one flight up lazy. It happens, and we don’t have the energy to pretend that it doesn’t.
Laziness however can also result in really lovely things, like alevropita. This is the cheese pie you want to make when you’re too lazy to make your own phyllo, when you’re too lazy to fold kalitsounia, and when you’re too lazy to spend much time in the kitchen.
Alevropita is a pie made with a flour-based batter which originates from north-western Greece, specifically Epirus. Epirotic cuisine is known for its pites, and amongst the many varieties available, this may be the simplest. The literal translation of alevropita is flour pie (alevri is Greek for flour) . To prepare alevropita, a thin batter is prepared in about 5 minutes – less if you move really quickly, and crumbled feta sprinkled on top before baking. The end result is a thin and crispy bread-like pita that is truly delicious.
Using just basic ingredients, alevropita is the perfect last minute meze to make when company arrives or when your family is craving a between meal snack. It is so satisfying that we actually serve alevropita for lunch or dinner. Paired with a salad like a simple maroulosalata or a Greek horiatiki (villages) salad it is a satisfying light meal. It also makes a lovely breakfast. Truth be told, it is the perfect recipe to make anytime you are hungry, and lazy.
What is the best pan to use to bake alevropita?
We have made this recipe using a variety of pans including aluminum round pans that are 15 inches in diameter and a jelly roll pan that was 12 x 17 inches. We found that the bottom got crispiest with the jelly roll pan. Click here, to see one we like.
Can I make alevropita ahead of time?
It can, but it really is best when it is just made. Alevropita is meant to be enjoyed while crispy. If you make it in advance the pita will soften – it will still be very good, but different.
If you want to reheat alevropita that you made in advance we suggest heating it on a non-stick skillet or frying pan. Add a very small layer of oil to your pan and heat the alevropita through, being careful not to burn the bottom. Alternatively you can heat it in the oven. Don’t use the microwave however as this will soften your alevropita even further.
Can I make alevropita with a different cheese?
Traditionally alevropita is made with an unleavened batter than contains flour, milk and eggs and it is topped with feta and drizzled with olive oil.
You could of course experiment and use a cheese other than feta. There are also versions which put vegetables on top of the batter and which introduce herbs into batter as well.
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- 15 inch round aluminum pan, or a jelly roll pan ( 12 X 17 inches)
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 1/4 cup water
- 1 cup feta cheese crumbled
- 5 tbsp olive oil divided
- Preheat oven to 400 degrees Fahrenheit.
- In a medium size bowl combine the flour, salt, eggs, milk and water. Whisk until your batter has a smooth consistency.
- Place an empty 15 inch (38 cm) pan in your preheated oven for 4-5 minutes. Carefully remove the hot pan from the oven, spray it with cooking spray and then add 3 tablespoons of olive oil to the pan. Use a brush to spead the olive oil all over the bottom of the pan.
- Pour the batter into your prepared pan and spread the batter so that it covers the entire surface of the pan. You can use a rubber spatula to help you spread the batter evenly. Top your batter with the crumbled feta, and drizzle the top with 2 tablespoons of olive oil.
- Bake your alevropita on the lower rack of your oven for 25 - 30 minutes or until it is golden brown and the edges have left the sides of the pan. We recommend rotating your pan halfway through the cooking time.
- Remove your alevropita from the oven and allow it to cool for approximately 5 minutes before slicing.
- Your alevropita is best served when still warm and crisp. To serve, transfer it onto a cutting board and use a pizza wheel or a serrated knife to cut into slices.