Alevropita (Αλευρόπιτα)
A quick, thin-battered feta pie
Equipment
- 15 inch round aluminum pan, or a jelly roll pan ( 12 X 17 inches)
Ingredients
- 2 cups (300 grams) all purpose flour
- 1/2 teaspoon salt
- 2 eggs
- 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
Instructions
- 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!
Notes
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.