Alevropita

One of the regions known for its variety of phyllo pies is Epirus, located in northwestern Greece. Epirotes are also known for making excellent phyllo pies but sometimes life gets in the way and sometimes a quick fix is needed to feed a family/friends/kids,

Enter Alevropita (translated as Flour Pie) that’s quick and assembled less than the time it takes your oven to pre-heat.

Ingredients are basic: milk, eggs, Feta, salt, pepper, flour, corn meal, baking powder, butter, olive oil. Basically, mix and dump in a Pyrex and place in the oven. In Approx. 30 minutes you’ll have this easy Feta pie on the table.

The bottom and top are crisp, the middle is soft, quiche-like and the star here is Feta cheese. Splurge on the good stuff (from Greece of course).

AlevropitaRecipe by Peter MinakiCourse: Main, VegetarianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• Wet Ingredients

• 2 large eggs
  2 3/4 cup whole milk

• 1/4 cup water

• Dry Ingredients

• 1 cup all purpose flour

• 1/4 cup cornmeal

• 1 tsp. sea salt

• 1/4 tsp. black pepper

• 1 1/2 cups crumbled Feta cheese

• 1/2 tsp. baking powder

• Extras

• 16.5″x 9.75″ Pyrex dish

• 4 Tbsp. unsalted butter

• 1/2 cup crumbled Feta for topping

• 4 Tbsp. softened unsalted butter

• drizzle of extra virgin olive oil

• pre-heated 400F oven

Directions

• Pre-heat your oven to 400F. Into a bowl, add your eggs and beat then add milk and water and whisk to blend.
• Add the flour, cornmeal, salt, pepper and stir until combined. Add the crumbled Feta and baking powder and stir in.
• Once your oven has reached 400F, place the butter on the bottom of your Pyrex and place in the oven for 10 minutes.
• Take your Pyrex out and pour in your batter. Top with remaining 1/2 cup of Feta, top with pads of butter and a drizzle of olive oil.
• Place on the middle rack in your pre-heated oven and bake for 30-35 minutes or until top is golden. Take out of the oven and allow to rest 15 minutes before cutting and serving.

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