Easy Feta Pie (Alevropita) in ten minutes

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This Easy Feta Pie also called Alevropita, can’t get any easier to make. It is made with a thin batter in which feta is crumbled inside and on top and it is ready in ten minutes.

You can eat this pie any time of the day. For breakfast or for brunch, as a snack or pair it with a salad and you have a light lunch or dinner. Your kids will also love this pie.

It is perfect as party finger food, or to take with you at a picnic or as an appetizer with a glass of wine or beer.

Also enjoy it with a cup of your favourite coffee or tea.

The recipe was inspired by my Cypriot Tyropita.

This super easy Feta Cheese Pie or Alevropita which means Flour Pie with Greek yoghurt is really made in 10 minutes with basic ingredients that we Greeks all have in our pantry.

This Greek Feta Pie has its origin in Epirus (Ipiros) region, in Northwestern Greece.

We find this pie with other names, such as Alevropita (flour pie), Zymaropita (dough pie), Kasiopita (kasios in the Vlach dialect means cheese), Zarkopita (zarkos which in the Epirotic dialect means naked, i.e. without phyllo) or they even call it Tyropita tis tempelas (which means a pie made by the lazy).

Ingredients needed to make this Easy Feta Pie

Greek food is delicious and this Feta pie is no exception because of the high quality ingredients we use to make our food.

Greek Feta

Traditional Greek Feta, made with sheep and goat milk, is its main ingredient. However, you can also use goat cheese of feta made with buffalo milk.

If you don’t want to make it traditional you can use a good quality other cheeses. I have already tried it with halloumi and graviera.

If the cheese you will be using is too salty, just skip the salt added in the batter. Ε

Greek Yoghurt, Milk or Water

To make the batter, we can use one of the above three ingredients. The Greek Yoghurt can be either with cow’s or sheep’s milk.

You can substitute yoghurt with fresh cow’s, goat’s or even evaporated milk. ι

Flour

I have used all-purpose flour but you can add a different good quality of flour of your preference.

Don’t buy the cheapest flour we get at the supermarkets as a good quality flour will give a better result to the pie.

If you use self raising flour, then leave out the baking powder.

If you are intolerant to gluten, of course you can add any gluten free flour of your choice.

Olive oil

I have used a Greek mild extra virgin oil but if your olive oil is too strong in flavour you can combine it with some vegetable oil to make it milder or just use vegetable oil or butter.

Eggs

I have used two large eggs (about 60 – 70 grams each with the shell). If you have smaller eggs you can the egg white of a third egg and use the yolk with a tablespoon of milk to add it as an egg wash on top.

Spices

The main spice used for this pie is black pepper. I have also used sweet paprika and dried mint, which pair well with feta. I have also added some sesame seeds on top. However, don’t hesitate to use any of the spices you like.

Batter

The batter can be made runny by adding less flour. I like it to be a little denser which makes it more fluffy giving it the consistency similar to cake.

Let’s make this Easy Feta Pie with Greek Yoghurt

Grease and flour a 32 x 22 cm baking pan.

Put the flour, baking powder, salt, pepper, paprika and mint in a bowl and mix them.

In a bowl, break the eggs, add the yogurt and olive oil.

Crumble in half the feta and mix it as well.

Add the dry ingredients and mix with a spatula until incorporated.

Pour the mixture into the pan and spread it to the same thickness. (It should not be more than 2 cm thick).

Cut pieces of feta and put them on top.

With a brush, smear the surface of the pie with some olive oil, pushing the feta a little to get inside.

Finally, sprinkle with the sesame seeds.

Bake in a preheated oven at 160°C for 40-45 minutes, or until golden brown.

A twist to the recipe: Pumpkin Feta Pie

One day when I was making it again, I remembered that I had some pumpkin purée in the freezer, so I made this twist.

I thawed about 1 cup pumpkin purée and added it before adding the flour. I just added about a couple tablespoons more flour.

Kopiaste and Kali Orexi!

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