GREEK FLAT FLOUR PIE - ALEVROPITA

Greek pies are not only delicious but it is a healthy and filling meal. A nice slice of a Mediterranean Greek flat flour pie with a big salad in the middle of the table is a suburb dinner.

Jump to:

• Why this recipe works
• The Mediterranean way of eating
• The recipe's history
• Key ingredients
• Meal prepping this recipe
• How to make Greek flat flour pie
• Expert tips
• How to serve this pie
• How to store and freeze
• More Greek pie recipes
• Recipe

Why this recipe works

Flat flour pie (alevropita as we call it in Greece) is a traditional flat pie from Epirus, a region in northwestern Greece. That region probably counts the greatest variety of pies in Greece and that is explained by its mountainous terrain and unique climate conditions: a huge variety of herbs, and wild greens in combination with livestock farming.

Fresh and pure ingredients: Try always to find the freshest and purest ingredients for your pies as it is one of the most important conditions for success.

Quick and easy to make: It is so simple to make that my 8-year-old son makes it in 10 minutes. Seriously now, it took me more time to write the recipe than make it.

Versatile and adaptable: Alevropita can be enjoyed at any time of the day. It's great as a breakfast item, a snack, or even a light meal along with a salad. Plus, I think that it can be an excellent appetizer (or side dish) when served on a platter (see below how to serve it). Its versatility makes this Greek pie a favorite in many households.

Celebrating Greek tradition: By making alevropita, you are creating a delicious dish and celebrating and preserving a piece of Greek culinary tradition. Sharing this pie with family and friends is a way to honor the cultural heritage of Greece, especially Epirus.

The Mediterranean way of eating

In Mediterranean cooking there is no limit to baking pies and especially in Greek cuisine if something is edible, it could be a pie ingredient. In that way, nothing is wasted and leftovers are turned into delicious meals.

Additionally, the main ingredients are humble, cheap, and almost always present in our pantry: flour, milk, eggs, and cheese.  During difficult periods in Greek history when people were facing seriously impoverished conditions, pies were at the top of the menu.

Products from earth and animals were enough to feed multiple family members and hardworking people on fields who used to eat these pies during their midday break. That’s how the term “poor’s man kitchen” has occurred.

Nowadays, there are plenty of creative ways to make a pie. We follow the culinary tradition and the cooking techniques that are used to feed people in dark, difficult periods and make the passage from necessity to gastronomy.

Still, the old ways have a lot to teach us and the most important one is to treat with respect the ingredients we have on our table. And be grateful for the meal on our table. Modern people tend to forget it and are consumed by the abundance of our world.

The recipe's history

Not interested in food history? No problem! Jump to Recipe

Did you know that the first pies in history originated from the Greeks? They have discovered the culinary miracle of mixing water and flour to make the dough that will nest inside the materials they had at their disposal: cheese, eggs, milk, olive oil, animal fat, nuts (almonds, walnuts), raisins and any kind of veggies, herbs, and fruits. Huge variety, right?

Ancient Greeks called these pies «πλακούντας» (plakountas) and used to bake them on slabs over a fire. You may still see this technique (at least some variations) in a few Greek villages. You won’t believe the taste of a pie baked over the fire. Unfortunately, this baking method is gradually disappearing as young people move away from their villages and the elderly pass away.

Key ingredients

You will need the simplest of ingredients. Do you have flour, eggs, butter, and feta cheese in your pantry/fridge? Of course, you do! So let’s make a Greek flat flour pie in less than an hour (baking time included).

Meal prepping this recipe

You can prepare the batter and keep it in an air-tight sealed food container or spread it straight in the baking pan. Cover the pan and place it in the fridge overnight. Bake when you are ready! I wouldn’t recommend keeping the batter for more than 24 hours in the refrigerator.

How to make Greek flat flour pie

Expert tips

• While you prepare the batter, put the baking pan in the oven. We need it hot when we pour the batter in.
• Sift the flour for a light and fluffy pie.
• The batter’s perfect consistency should be neither too runny nor too thick. If it is watery add gradually more flour until it gets thicker BUT not too thick otherwise you end up baking a very dense bread.
• It won’t last 24 hours. That’s why I suggest you double the recipe.

How to serve this pie

See how easy and fuss-free is this recipe? Wait until you taste it! I would strongly recommend tasting at least one piece of this pie warm, right out of the oven. The heat enhances the flavors and ensures the cheese is perfectly melted.

However, you can enjoy it at room temperature even cold, right out of the fridge. This pie is perfect under all conditions.

Cut into squares or rectangles and place the pieces on an individual plate or a big platter. The latter makes an impressive appetizer or side dish for sure! Imagine a large serving platter or a rustic wooden board with neatly arranged pieces for your next dinner party, a potluck, or a picnic.

A dollop of Greek yogurt on the side adds a refreshing, creamy contrast to the savory pie that’s why I suggest you give it a try. Combine it with tzatziki or spiced feta dip (tirokafteri) as well. That’s how we do it in Greece.

Additionally, if you like the sweet-savory combination, take my advice and drizzle some honey over your pie. Not too much! Just an idea to give a sweet twist. Amazing!  

Another excellent idea is to sprinkle fresh herbs like oregano, dill, or parsley on top for added flavor and a pop of color.

By far, my favorite combo for this salad is served along with a fresh salad. The all-time classic Greek salad (horiatiki) or this cucumber salad for the summer, this cabbage salad, and this lettuce salad for the winter.

Don’t forget the wine (because Greeks don’t forget it). A glass of Greek white wine like Assyrtico and Moschofilero complements the flavors of the pie beautifully.

How to store and freeze

Refrigeration: Place leftover pieces in an airtight food container and store in the refrigerator for up to 3-4 days. Reheat if necessary using the oven.

Freezing: Wrap some pieces in plastic wrap (or individually) and place the wrapped pieces in a freezer-safe bag or an airtight food container. Store in the freezer for up to 2 months.

Defrost in the fridge overnight and then reheat in the oven or reheat directly from frozen using the oven.

Following these tips, you can always enjoy fresh flat flour pie and ensure it remains a delightful part of your meals.

More Greek pie recipes

In Greek cuisine, there is no limit to baking pies. In a few words, if something is edible, it could be a pie ingredient. It is a huge chapter in traditional Greek cuisine. Find out below more Greek pie recipes.

SAVORY PIES

• Savory Pumpkin Pie
• Honey Pancakes Stuffed with Cheese
• Greek Zucchini Pie (Kolokithopita)
• Greek Spinach Pie (Spanakopita)
• Hand Pies with Feta Cheese
• Cheese and Flour Pie

SWEET PIES

• Greek Milk Pie (Galatopita)
• Greek Orange Pie (Portokalopita)
• Greek Watermelon Pie (Karpouzopita)
• Greek Custard Pie (Galaktoboureko)
• Greek Walnut Cake (Karidopita)

If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Greek flat flour pie and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.

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