Easy Feta Pie (Alevropita) Recipe
Greek feta pie made with yogurt and olive oil, combining crumbled feta throughout the batter and as a topping. Mixed dry ingredients of flour, baking powder, salt, pepper, paprika and mint create a tender crumb. Baked until golden brown with sesame seeds for texture and topped with brushed olive oil.
Ingredients
- 1 tbsp olive oil, for greasing
- 2 tbsp all-purpose flour, for flouring pan
- 2 large eggs, whole
- 7 ½ tbsp extra virgin olive oil, whole
- ¾ cups Greek yogurt, whole
- 1 ¾ cups all-purpose flour, whole
- ⅓ oz baking powder, whole
- ½ tsp salt, whole
- freshly ground black pepper, whole
- 0.0 oz sweet paprika, whole
- 1 tbsp dried mint, crumbled
- 2 cups feta cheese, crumbled, divided
- 1 tbsp olive oil, for topping
- 1 tbsp sesame seeds, whole
Instructions
- 1
Grease and flour a 32 x 8 ⅔" baking pan
- 2
Mix flour, baking powder, salt, pepper, paprika and mint in a bowl
- 3
Break eggs into another bowl, add yogurt and olive oil
- 4
Crumble in half the feta and mix
- 5
Add dry ingredients and mix with a spatula until incorporated
- 6
Pour mixture into pan and spread to even thickness, no more than ¾"
- 7
Cut remaining feta pieces and arrange on top
- 8
Brush surface with olive oil, pushing feta slightly into batter
- 9
Sprinkle with sesame seeds
- 10
Bake in preheated oven until golden brown
Tips
Keep batter thickness to 2 cm or less for even baking
Press feta into batter as you brush with oil to help it incorporate
Good to Know
Cover and refrigerate up to 3 days
Assemble unbaked pie, cover and refrigerate up to 4 hours before baking
Serve warm or at room temperature
Common Mistakes
Do not exceed 2 cm thickness to avoid uneven baking or dry interior
Do not skip brushing oil on feta pieces to avoid them drying out