Olive & feta alevropita is a thin, rustic Greek-style savory pie that bakes up with crisp edges, a soft interior, and bold Mediterranean flavor in every bite. Unlike layered pies, this version is more like a simple batter-based slice topped with tangy feta and briny olives. I love making it when I want something quick, salty, and utterly satisfying with minimal prep.
Why You’ll Love This Recipe
I love how effortless this savory slice is—no kneading, no rolling, no fuss. Just mix, pour, top, and bake. The feta melts slightly into the batter while the olives roast into salty bursts of flavor. It’s ideal for brunch, lunch, or as a snack with wine or coffee. I can serve it warm or at room temperature, and it always disappears fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Eggs
- Milk
- Olive oil
- Feta cheese (crumbled)
- Kalamata olives (pitted and halved or chopped)
- Salt and black pepper
- Optional: dried oregano, fresh thyme, or chili flakes
Directions
- I preheat the oven and generously oil a baking dish or sheet pan to help crisp the bottom.
- In a bowl, I whisk together the flour, baking powder, eggs, milk, olive oil, salt, and pepper to create a smooth, pourable batter.
- I pour the batter into the prepared pan and gently shake it to spread evenly.
- I scatter crumbled feta and chopped olives generously over the top.
- I sprinkle oregano or chili flakes if I want extra flavor.
- I bake until the edges are golden and crisp, the center is set, and the top is slightly blistered—about 35–40 minutes.
- I let it cool slightly before slicing and serving.
Servings and timing
This recipe makes about 6 to 8 slices. It takes around 10 minutes to prepare and 35 to 40 minutes to bake, so I can have it ready to eat in under an hour.
Variations
When I want more flavor, I stir caramelized onions or sautéed spinach into the batter. I’ve also added sun-dried tomatoes, grated kefalotyri cheese, or even chopped fresh herbs like dill or parsley. For a spicier version, I top it with chili flakes or mix in a pinch of smoked paprika.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place slices in a hot oven or toaster oven at 350°F until warmed through and crisp on the edges again. It can also be eaten cold—especially as a quick snack.
FAQs
Can I make this gluten-free?
Yes, I’ve had success using a 1:1 gluten-free flour blend. Just make sure the batter stays pourable.
Can I use different cheeses?
Definitely. I’ve swapped feta for goat cheese or ricotta salata, or mixed in grated cheese like kasseri or mozzarella for extra melt.
What’s the best pan to use?
A metal or enameled baking dish works best to get those golden, crispy edges. I avoid glass pans if I want a crisper base.
Do I need to pit the olives?
Yes, I always use pitted olives to avoid biting into a hard pit. Chopping them also helps distribute the flavor more evenly.
Can I serve this cold?
Yes, it’s delicious at room temperature or even straight from the fridge, which makes it great for lunchboxes or picnics.
Conclusion
Olive & feta alevropita is one of my favorite no-fuss savory bakes. It’s simple to make, packed with bold flavor, and perfect any time I want something hearty and salty without spending hours in the kitchen. Whether I’m serving it alongside a salad, with soup, or just on its own, this savory slice always satisfies.
