Alevropita – Greek feta pie
Αλευρόπιτα
Published originally on my blog on 10 February 2018
This is the easiest Greek pie there is. A pie that doesn’t include a lot of ingredients and that’s super quick to make. A pie that should definitely become part of your cooking repertoire.
It’s thin, crispy, fluffy and soft all at the same time, full of cheesy flavor from the feta, buttery and so incredibly delicious that you really can’t stop eating it. I can’t, for sure.
It’s called alevropita which translates to “flour pie” and it is essentially a pie that’s made with a thin batter. There are as many recipes and names for this as there are cooks in Greece (zymaropita, kourkoutopita and kasopita are a few alternate names) and it is traditionally made in Epiros in the Northeastern part of Greece where all good pies are made (especially in Zagoria and Ioannina).
The original alevropita comes from Zagori which is located in the mountain range of Pindos in Epiros and if you ever find yourselves in that part of Greece, try all the pies. You won’t regret it.
Some versions of alevropita have a thicker batter, almost like a paste, others more like custard, some include different kinds of cheeses and some even include vegetables. Some people add yoghurt while others add a lot more eggs and omit the milk, some add baking powder or yeast, but those pies are plain wrong; no leavening agent is required in this pie, otherwise it’s a bread, not a pie.
This is the basic version of alevropita and I have to say, the more authentic one. Besides, simplicity is key when it comes to Greek food.
Alevropita should be thin, no more than one centimeter, it should be crispy when it comes out of the oven and it is to be eaten straight away as it doesn’t retain that crispiness when it cools down; it does retain, however, its deliciousness, so if you have leftovers, which I highly doubt you will, you’ll certainly enjoy them.
It’s a pie that you can have for breakfast, take it with you to the office or eat it on the go, it’s perfect for lunch and certainly a great mezes to have with drinks. Pairs perfectly with ouzo and tsipouro, among others.
It’s also the best recipe to have in your back pocket when you’re in a hurry or have unexpected visitors that you want to surprise with something delicious.
So wait not. Go forth and make the easiest large Greek pie there is!
Alevropita – Greek feta pie
For me, this pie should be made only with feta. Others will have you add different cheeses but the texture and flavor, as well as the final result, will never be as good or “proper” as it will be when you use the real deal; Greek feta.