Thin-battered Feta Pie - Alevropita

This simple and tasty feta pie is best straight from the oven, whilst it’s still crisp-edged, buttery, and warm. It’s a lazy pie; just a simple batter dotted with feta, which turns out the most mouth-watering results. It’s the kind of cooking I need sometimes - when you know you haven’t got much energy, but you really want to create something tasty, satisfying, and homemade. It’s a great ‘first pie’ or ‘first pastry’ for a new cook, too, as there are so few steps to consider. It depends on your larder, but as big feta fans in my household, this is basically a store cupboard pie, as I will always have the ingredients in my cupboards and fridge for an alevropita! The name translates as ‘flour pie’, as you just make a simple batter and dot this with feta and butter before baking. It’s important to follow step one, and get that tray into the oven before you start the recipe (though keep an eye on it, as you don’t want the fat getting too hot and burning) - because it’s that contact with a hot tray immediately that makes sure the thin batter gets a hit of heat from the start and creates those all-important crispy edges. This is a recipe that’s great at any time of day; a quick and easy breakfast, or a tasty lunch served with a side salad. For me it really comes into its own as a quick mezze to make to add to a table when you have guests coming round!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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