Feta is synonymous with Greece. Although found on Greek tables year round, the sharp tang of this brined curd cheese shines in the hot Mediterranean summer, paired with watermelon and olives, tossed in refreshing salads, or eaten by itself with olive oil and dried oregano. Alevropita, a specialty of Epirus in northwestern Greece, is similarly beautiful in its simplicity. Essentially a doughy flatbread topped with feta and flavoured with oregano, it requires minimal ingredients and is easy to prepare, making it perfect for a picnic in the warmer weather.






Skill level

Average: 3.3 (57 votes)


  • 300 g (2 cups) plain flour
  • 1 tsp baking powder
  • ¼ tsp dried Greek oregano leaves (see Note), plus sprigs Greek oregano, to scatter
  • 2 eggs, lightly beaten
  • 100 ml extra virgin olive oil, plus extra, to serve
  • 125 ml (½ cup) milk
  • 250 g Greek feta 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need a 27 cm x 23 cm ovenproof dish for this recipe.

Preheat oven to 180°C. Sift flour and baking powder together in a bowl, then stir in oregano and 1 tsp salt. Make a well in the centre and add eggs, 80 ml oil, milk and 160 ml cold water. Using a whisk, stir to combine then beat until mixture becomes a smooth, thick batter.

Drizzle remaining 20 ml oil over base of a 27 cm x 23 cm ovenproof dish and pour batter over the top. Crumble feta over batter and then scatter over oregano sprigs. Bake for 50 minutes or until golden and bubbling. Cut into pieces and serve while still warm, drizzled with extra olive oil.


• Dried Greek oregano is sold on branches, from select delis and greengrocers. Substitute with dried oregano leaves.


Photography Chris Chen


As seen in Feast magazine, Dec/Jan 2013, Issue 27.