Alevropita (Greek Thin-Batter Feta Pie) Recipe

Introduction

Alevropita, a traditional Greek thin-batter feta pie, offers a unique blend of creamy feta and a crisp, golden crust. This simple yet delicious dish is perfect as a snack or light meal. Its wonderfully layered textures make it irresistible to both feta lovers and newcomers alike.

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

1. Step 1: Preheat your oven to 400˚F (200˚C). Grease a 15-inch (38-centimeter) round pan with butter, then drizzle a bit of olive oil over it.
2. Step 2: Place the pan in the oven for about 3 minutes until hot and the oil is sizzling but not smoking. This step helps create a crispy base.
3. Step 3: In a large bowl, combine the flour and salt. Add 1 egg and the milk, mixing until you form a thick batter.
4. Step 4: Pour approximately two-thirds of the batter into the hot pan and spread evenly to cover the bottom entirely.
5. Step 5: Sprinkle the crumbled feta cheese evenly over the batter.
6. Step 6: Mix the remaining egg and water into the leftover one-third batter. Pour this mixture gently over the feta. It won’t entirely cover the cheese, allowing some to peek through.
7. Step 7: Dot the top with pieces of unsalted butter and drizzle generously with olive oil.
8. Step 8: Bake on the lower rack of the oven for about 40 minutes, rotating the pan halfway through, until the pie turns golden and pulls away slightly from the sides of the pan.
9. Step 9: Serve hot when crisp or at room temperature for a delightful treat.

Tips & Variations

• For a richer flavor, use a combination of feta and another tangy cheese like goat cheese.
• Make sure your pan is very hot before pouring the batter for a crispy, browned bottom.
• If you prefer a thinner crust, reduce the amount of batter slightly or use a larger pan.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or toaster oven to maintain the crispness of the crust. Avoid microwaving, as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses instead of feta?

Yes, while traditional alevropita uses feta, you can substitute or mix it with other firm, crumbly cheeses such as ricotta salata or goat cheese for a different flavor.

Is this recipe suitable for gluten-free diets?

This recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, you can try a gluten-free flour blend, but results may vary in texture and crispiness.

Alevropita (Greek Thin-Batter Feta Pie) Recipe

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4.6 from 82 reviews

Alevropita is a traditional Greek thin-batter feta pie featuring a delicate, crispy crust with an airy, cheese-filled center. This rustic dish combines a simple batter of flour, eggs, and milk with salty Greek feta cheese, baked to golden perfection in a hot oiled pan. Perfect for serving hot and crisp or at room temperature, this savory pie makes a great appetizer or light meal showcasing authentic Mediterranean flavors.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Savory Pie
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

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Batter

• 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

Cheese Filling

• 12 ounces (340 grams) Greek feta cheese, crumbled

Fats and Oils

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

Instructions

1. Preheat and Prepare the Pan: Preheat your oven to 400˚F (200˚C). Grease a round 15 inch (38 centimeter) pan generously with butter and drizzle a little Greek extra-virgin olive oil over it. Place the pan in the oven for about 3 minutes until it is hot and the oil is sizzling—but avoid letting it smoke.
2. Make the Batter: In a large mixing bowl, combine the all-purpose flour and salt. Crack in 1 of the eggs and gradually whisk in the milk to create a thick batter.
3. Pour First Batter Layer: Pour about two-thirds of the batter into the hot prepared pan, spreading it evenly to cover the entire bottom of the pan.
4. Add the Feta Cheese Layer: Evenly distribute the crumbled Greek feta cheese over the first batter layer.
5. Prepare and Add Top Batter: Mix the remaining egg and water into the remaining one-third of the batter. Pour this mixture evenly over the feta layer; it will not completely cover the cheese, allowing some feta to peek through.
6. Add Butter and Olive Oil: Dot the surface with small pieces of unsalted butter and drizzle with additional olive oil for richness and crispness.
7. Bake the Pie: Place the pan on the lower rack of the preheated oven. Bake for about 40 minutes, rotating the pan halfway through the baking time, until the pie turns golden and begins to pull away from the sides of the pan.
8. Serve: Serve the Alevropita hot when crisp or at room temperature for a deliciously savory Greek treat.

Notes

• Using a hot oiled pan is crucial for creating the signature crispy crust.
• The pie can be enjoyed hot or at room temperature, making it versatile for different occasions.
• Ensure the feta is well drained to avoid excess moisture in the batter.
• Rotate the pie halfway through baking to ensure even browning.
• Extra olive oil drizzled on top enhances flavor and helps with browning.

Keywords: Alevropita, Greek feta pie, thin batter pie, savory pie, Greek cuisine, feta cheese recipe, baked pie, vegetarian Greek dish