Pinch of Cumin

αλευρόπιτα (Greek flour pie)    

I publish this receipt in honor to my mates and friends, Fotini and Vasilis, who have introduced me into Greek cuisine with this fantastic pie. Fotini has given me the receipt and she has helped me to cook it for the first time. The result has not been as good as the one that she cooks, so I will have to do more attempts paying more attention to get the right and delicious result.

Two of the differences with the original receipt have been that I have added a bit less of olive oil, and that my culinary arts with feta cheese are not as good as an expert’s ones, because I have cut feta into small cubes, and the technique is more about crumbling it by hand.

The interesting issue about this pie is that, besides being juicy and really good, it is very easy and fast to cook. It is also very versatile, since it is great as an starter, but also as a snack in-between meals, to take away for a meal in the country side, or for a fast dinner when you are tired after work and do not feel like cooking for a long time. Here I write the original recipe so that it tastes as good as Fotini’s.

Thank you guys!

greek flour pie

Ingredients for 4-6 people

1-2 zuchinnis  (400 gr in total)
2 eggs
1 cup of milk (120 ml)
1/3 cup of olive oil (40 ml)
150gr of feta cheese
15 tablespoons of wheat flour

greek flour pie


Wash and grate zuchinni with the grater and put it in a big bowl. In this same bowl, add milk, olive oil, 1 egg (without beating it previously), salt (not that much because feta is already salty) and stir it well until homogeneous.

Add tablespoons of flour until you have added 21 and stir it well until the mixture becomes thick. Mixture is ready when it has honey consistency.  Spread a bit of oil on a baking tray and put it in the oven for 5 minutes to 200ºC until it is hot. Take it out, pour the mixture on the tray and spread it until it covers the tray area. The thickness of the pie should not be more than 0,5cm.

Crumble feta cheese into little pieces with your hands and sprinkle it on top of the mixture. Beat the other egg in the same bowl where you did the mixture, and with the help of the same fork, sprinkle the egg on top without touching the mixture (like painting a canvas from the distance).

Finally, add a stream of olive oil and bake it to preheated oven, 10 minutes to 200ºC and about 30 minutes more to 180ºC, until it gets brown. It’s about 40 minutes in total.

greek flour pie

To be considered

If you pressure grated zuchinni until it drains its water, you will need to add less amount of flour.

It is important that before you bake it, you add that stream of oil. I have not done it this first time, and it makes a big difference :-/.

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My culinary creations - © 2014-16, Sara Jiménez

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