Alevropita from Metsovo (batter pie)

The most plain traditional batter pie of Epirus, as they made it in Metsovo.
Ηπειρώτικο Πρωινό-Alevropita from Metsovo (batter pie)
Before cooking...

Batter pies are plain and easy to make, which is why they also call them “lazy pies.” They used to be a staple in mountainous areas because, even when raw materials were scarce, families had their cellars filled with cheese, butter, and eggs from their own livestock. The Metsovite version requires only the essential ingredients, which makes it the most effortless of the countless Epirotic pies.

Alevropita from Metsovo (batter pie)


  • 540 g all-purpose flour
  • 600 g water
  • 5 eggs
  • 500 g feta cheese, crumbled
  • 8 g salt
  • Olive oil (for the top)
  • Butter (for the baking pan)

Note: Use a shallow baking pan (Epirotes used the traditional “sini”) to make the batter pie thin and crunchy. If you only have a deep baking pan, then make sure that, when spread, the batter isn’t more than 1 cm in height.


  1. In a bowl, whisk the eggs until mixed and keep a small amount for sprinkling the top before baking.
  2. Add the flour and the salt to the eggs, and mix. Slowly add water and keep mixing until you have a thin batter.
  3. Set the oven to “upper and lower heat” and preheat to 180 °C.
  4. Brush a shallow baking pan with butter and spread the batter evenly. Add the crumbled feta and sprinkle the top with olive oil and the egg mix you have kept aside.
  5. Place the pan on the lower rack and bake for 40 minutes (approximately) until the top is golden brown.
  6. Let the alevropita cool for a bit and serve.

Enjoy the Metsovo alevropita, hot or cold, any time of the day. Make it part of an energizing breakfast, serve with pulse or meat dishes, or use it as a quick homemade treat for friends and family.

After cooking...

Some of the largest rivers of Greece begin their long journey to the sea from the Pindos slopes surrounding Metsovo. For ages, their crystal clear waters sparked life into the Metsovites’ crops and livestock, while their rush set the many multifunctional water mills in motion. Today, locals and visitors enjoy their freshness by quenching their thirst at the twenty traditional fountains found throughout the village’s neighborhoods.

Ηπειρώτικο Πρωινό-After cooking...