Alevropita - Greek Savory Pancake Pie

Ingredients

• For the crust: For the crust:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (470ml) milk 2 cups (470ml) milk
• 3 large eggs 3 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• For the filling: For the filling:
• 2 cups (200g) crumbled feta cheese 2 cups (200g) crumbled feta cheese
• 2 cups (200g) fresh spinach, chopped 2 cups (200g) fresh spinach, chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 16g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, milk, eggs, and salt until a smooth batter forms. Let the batter rest for 10 minutes.
2. 2.
   In a separate bowl, combine the crumbled feta cheese, chopped spinach, onion, dill, parsley, salt, and pepper. Mix well to evenly distribute the ingredients.
3. 3.
   Heat a non-stick frying pan over medium heat and brush it with olive oil.
4. 4.
   Pour a ladleful of the batter into the pan and swirl it around to evenly coat the bottom. Cook for 2-3 minutes until the edges start to crisp up.
5. 5.
   Spread a generous amount of the filling mixture over the pancake, leaving a small border around the edges.
6. 6.
   Carefully fold the pancake in half, covering the filling, and press down gently to seal the edges.
7. 7.
   Cook for another 2-3 minutes until the bottom is golden brown, then carefully flip the pancake and cook for an additional 2-3 minutes until the other side is golden brown and the cheese has melted.
8. 8.
   Remove the Alevropita from the pan and transfer it to a cutting board. Let it cool for a few minutes before slicing into wedges.
9. 9.
   Serve warm and enjoy!

Treat your ingredients with care...

• Feta cheese — Use high-quality feta cheese for the best flavor. If you prefer a milder taste, you can mix feta with a milder cheese like mozzarella or ricotta.
• Fresh spinach — Make sure to wash the spinach thoroughly and remove any tough stems before chopping.
• Olive oil — Extra virgin olive oil is recommended for its rich flavor, but any cooking oil can be used as a substitute.

Tips & Tricks

• For a crispier crust, you can add a little more olive oil to the batter or brush the pancake with olive oil while cooking.
• Experiment with different fillings by adding ingredients like sun-dried tomatoes, olives, or roasted red peppers.
• Serve Alevropita with a dollop of tzatziki sauce or a side of Greek salad for a complete meal.
• Leftover Alevropita can be refrigerated and reheated in a toaster oven for a quick and delicious snack.
• If you don't have fresh herbs, you can use dried herbs as a substitute, but reduce the quantity by half.

Serving advice

Alevropita is best served warm, either as a main course or as an appetizer. Cut it into wedges and serve it on a platter, garnished with fresh herbs like dill or parsley. Pair it with a side of Greek salad or tzatziki sauce for a complete and satisfying meal.

Presentation advice

To enhance the presentation of Alevropita, sprinkle some crumbled feta cheese and fresh herbs on top before serving. The golden brown color of the crust and the vibrant green of the spinach filling make for an appealing visual contrast. Serve it on a wooden cutting board or a decorative plate to showcase the rustic charm of this Greek delicacy.