Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil, for the pan
- 1 cup (130 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 2 large eggs
- 1 3/4 cups (420 ml) whole milk
- 1/4 cup (60 ml) olive oil (for the batter)
- 9 oz (250 g) feta, crumbled
- 2 tbsp unsalted butter, cut into small pieces
- 2 tbsp olive oil, for drizzling
- Freshly ground black pepper; pinch dried oregano
- 2 scallions, thinly sliced (optional)
- 1/4 cup (25 g) grated kefalotyri or Parmesan (optional)
Do This
- 1. Heat oven to 220°C / 425°F. Add 2 tbsp olive oil to a 30 cm (12-inch) metal pan or 23×33 cm (9×13-inch) pan and preheat the pan in the oven.
- 2. Whisk flour, baking powder, and salt in a bowl. In another bowl whisk eggs, milk, and 1/4 cup olive oil.
- 3. Pour wet into dry and whisk until smooth and thin. Let batter rest while the oven finishes heating.
- 4. Crumble feta and mix with grated kefalotyri if using. Slice scallions.
- 5. Carefully pull hot pan from oven. Swirl oil to coat, then quickly pour in batter. Scatter feta (and scallions), dot with butter, drizzle 2 tbsp olive oil, and season with pepper and oregano.
- 6. Bake 25–30 minutes until puffed, golden, and crisp at the edges. Cool 5–10 minutes, slice into squares or wedges, and serve warm.
Why You’ll Love This Recipe
- All the flavor of a Greek cheese pie with none of the fuss of filo sheets.
- Ultra-thin, crisp edges and a soft, custardy center dotted with salty feta.
- Comes together with pantry staples in one bowl and one pan.
- Perfect as a meze, light lunch, or a cozy snack with wine or tea.
Grocery List
- Produce: 2 scallions (optional), fresh herbs such as oregano or thyme for garnish (optional)
- Dairy: Feta cheese, whole milk, unsalted butter, kefalotyri or Parmesan (optional)
- Pantry: All-purpose flour, baking powder, fine sea salt, black pepper, dried oregano, olive oil
Full Ingredients
For the Alevropita Batter
- 1 cup (130 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 2 large eggs, at room temperature if possible
- 1 3/4 cups (420 ml) whole milk
- 1/4 cup (60 ml) extra-virgin olive oil
For the Pan and Topping
- 2 tbsp olive oil, for heating the pan
- 9 oz (250 g) feta cheese, well-drained and crumbled into small chunks
- 1/4 cup (25 g) grated kefalotyri or Parmesan cheese (optional, for extra savoriness and browning)
- 2 scallions, thinly sliced (optional, for a gentle onion note)
- 2 tbsp unsalted butter, cut into small pea-sized pieces
- 2 tbsp olive oil, for drizzling on top before baking
- 1/4 tsp freshly ground black pepper, or to taste
- 1/2 tsp dried oregano (Greek oregano if available)
To Serve (Optional)
- Extra dried or fresh oregano leaves
- Flaky sea salt, to finish (only if your feta is not very salty)
- Lemon wedges, for squeezing over just before eating
Step-by-Step Instructions
Step 1: Preheat the oven and pan
Position a rack in the middle of your oven and preheat to 220°C / 425°F.
Choose a 30 cm (12-inch) metal round pan or a 23×33 cm (9×13-inch) metal baking pan.
Avoid glass if you can; metal helps the bottom get beautifully crisp.
Pour 2 tablespoons olive oil into the pan and tilt to coat the base (it is fine if the sides are not fully coated; the batter is shallow).
Place the oiled pan in the hot oven to preheat while you mix the batter. Heating the pan now is key to that characteristic, lacy, crisp bottom crust.
Step 2: Mix the dry and wet ingredients
In a medium bowl, whisk together:
- 1 cup (130 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
In a separate larger bowl or jug, whisk:
- 2 large eggs
- 1 3/4 cups (420 ml) whole milk
- 1/4 cup (60 ml) olive oil
Whisk until the eggs are fully broken up and the mixture looks smooth and creamy. This will help your batter come together quickly without overmixing the flour later.
Step 3: Make a smooth, pourable batter
Pour the wet mixture into the bowl with the flour mixture. Whisk gently but thoroughly, starting from the center and gradually working outward, until you have a smooth, lump-free batter. It should be quite thin, about the consistency of a light pancake batter.
If it seems very thick, add a tablespoon or two of extra milk. Alevropita should bake up into a thin sheet, so a loose batter is your friend here. Set the bowl aside on the counter for 5–10 minutes while you prepare the cheese; this brief rest allows the flour to hydrate and the oven and pan to get fully hot.
Step 4: Prepare the cheese and aromatics
While the batter rests, crumble 9 oz (250 g) feta into small, irregular chunks about the size of peas. If your feta is stored in brine, pat it lightly with a paper towel so it is not dripping wet; this helps the pie brown rather than steam.
If you are using it, grate about 1/4 cup (25 g) kefalotyri or Parmesan. Thinly slice 2 scallions if you like a mild onion flavor. Cut 2 tablespoons unsalted butter into small dots. Keep everything handy by the stove; once the hot pan comes out, you will want to top the batter quickly so it can return to the oven while still very hot.
Step 5: Pour the batter into the hot pan and add toppings
Carefully remove the preheated pan from the oven (use thick oven mitts; the oil will be very hot). Gently tilt and swirl so the hot oil fully coats the base.
Immediately pour in the batter in one smooth motion. You should hear a light sizzle as it hits the hot oil. Tilt the pan so the batter spreads into an even, thin layer.
Quickly scatter the crumbled feta evenly over the surface, followed by the grated kefalotyri or Parmesan</strong) if using and the sliced scallions. Dot the top with the small pieces of butter, then drizzle over the remaining 2 tablespoons olive oil. Finish with a light shower of freshly ground black pepper and dried oregano.
Step 6: Bake until puffed, golden, and crisp
Return the pan to the oven and bake for 25–30 minutes, until the alevropita is deeply golden at the edges, lightly browned in spots across the top, and the center is set (it should not jiggle when you gently shake the pan). The edges should look a bit puffed and lacy, with some crisp, darker brown bits where the batter met the hot oil.
If you enjoy extra color, you can switch the oven to broil for the final 1–2 minutes, watching very closely so the cheese browns but does not burn.
Step 7: Cool briefly, slice, and serve
Remove the alevropita from the oven and let it rest in the pan for 5–10 minutes. This short cooling time helps it set just enough to slice cleanly while staying tender inside.
Cut into squares or wedges right in the pan. If you like, sprinkle with a few extra oregano leaves, a small pinch of flaky sea salt (only if needed; feta is salty), and serve with lemon wedges on the side for squeezing over. Enjoy warm or at room temperature as a meze, side dish, or light meal with a salad.
Pro Tips
- Use a hot pan: Preheating the oiled pan is what gives alevropita its beautifully crisp underside. Do not skip this step.
- Keep the batter thin: If your batter feels thick like cake batter, whisk in a splash or two of milk. A thin batter = thin, delicate pie.
- Choose a good feta: Sheep’s milk or mixed sheep-and-goat feta with a firm texture and tangy flavor works best. Very soft feta can make the top watery.
- Use metal, not glass: A shallow, light- or dark-colored metal pan conducts heat better than glass or ceramic, giving crisper edges and a more rustic finish.
- Season thoughtfully: Feta is salty. Taste a small piece before adding extra salt; often pepper and oregano are all you need.
Variations
- Herb-lovers’ alevropita: Stir 2–3 tablespoons of finely chopped fresh herbs (such as parsley, dill, or oregano) into the batter and scatter extra on top with the feta.
- Spicy version: Add 1/2–1 teaspoon red pepper flakes or finely chopped fresh chili to the batter or sprinkle over the cheese for gentle heat.
- Yogurt-enriched: Replace 1/2 cup (120 ml) of the milk with full-fat Greek yogurt for a slightly thicker, tangier pie with a more custardy center.
Storage & Make-Ahead
Alevropita is best the day it is baked but keeps well. Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 180°C / 350°F oven for 8–10 minutes until warmed through and edges re-crisped. For longer storage, wrap individual pieces tightly and freeze for up to 1 month; reheat from frozen, adding a few extra minutes.
You can also mix the batter (without the cheese) up to 4 hours ahead and keep it covered in the refrigerator. Whisk briefly before using, then proceed with heating the pan, pouring, and topping with feta just before baking.
Nutrition (per serving)
Approximate values per serving (1 of 8 pieces): 330 calories, 20 g carbohydrates, 23 g fat, 12 g protein, 1 g fiber, 720 mg sodium. Actual values will vary depending on the exact feta, cheeses, and brands used.
