Mia Kouppa

https://miakouppa.com

Alevropita (Αλευρόπιτα)

A quick, thin-battered feta pie

Prep Time10

Cook Time25

Total Time35

Course: Bread, Light meal, meze, Snack

Cuisine: Greek

Servings: pieces

Calories: 91kcal

Author: Mia Kouppa

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.
2 cups all purpose flour, 1/2 teaspoon salt, 2 eggs, 1 1/2 cups milk, 1/4 cup water
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.
1 cup feta cheese
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.
Enjoy!

The texture of the inside of the bread is almost crepe-like.

This dish is best served and eaten as soon as its ready. Any leftovers can definitely be enjoyed, cold, or even better re-heated in the oven.

Although we used a 15 inch pan; feel free to use any other pan, you might have, such as a baking sheet.