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Alevropita (Αλευρόπιτα)

A quick, thin-battered feta pie
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Bread, Light meal, meze, Snack
Cuisine: Greek
Author: Mia Kouppa


  • 15 inch round aluminum pan, or a jelly roll pan ( 12 X 17 inches)


  • 2 cups (300 grams) all purpose flour
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 1/2 cups (375 mL) milk
  • 1/4 cup (60 mL) water
  • 1 cup (275 grams) 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.
  • 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.