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Greek Cheesy Alevropita (Cheese Pie with no Filo)

Margaret Pahos
11 minutes ago
3 min read

If you’re looking for a traditional Greek recipe that’s impossibly quick, beautifully rustic, and full of cheesy flavour, this Χυτή Τυρόπιτα (Αλευρόπιτα), also known as Greek Cheesy Alevropita, is the perfect dish to bake today. Originating from Epirus in northern Greece, this style of pie is famous for its χυτός χυλός, a thin gluten-free pourable batter that magically puffs up in the oven, creating a golden, savoury, feta-rich slice without any pastry at all.

Slices of golden, sesame-topped pie on a white plate, next to a pie in a pan, a bowl of feta, and two gold forks on a light surface. — Greek Cheesy Alevropita (Cheese Pie with no Filo)

The 10-Minute Greek Pie Everyone Is Obsessed With

This version is made gluten-free, using simple ingredients you probably already have in your fridge: Greek yoghurt, eggs, feta, tasty cheese, and gluten-free self-raising flour.

The real secret is heating the olive oil in the baking tray first, which creates those delicious crisp edges that everyone fights over. Once the batter hits the hot oil, it sizzles, rises, and bakes into a fluffy, cheesy, sesame-topped pie that’s perfect for breakfast, brunch, lunch, or an easy weeknight dinner.

Alevropita is incredibly versatile: serve it warm with a Greek salad, pack it into lunchboxes, enjoy it with soup, or slice it for entertaining.

It’s the kind of recipe Greek families have been making for generations—simple, comforting, and always crowd-pleasing. And best of all, this gluten-free version comes together in just minutes, making it ideal for busy home cooks who still want authentic Greek flavour.

If you love recipes that are fast, rustic, and full of feta, this pourable Greek cheese pie will become a new favourite in your kitchen.

Greek Cheesy Alevropita (Cheese Pie with no Filo)

Helpful Tips

Heat the tray first: This is the secret to achieving perfectly crispy edges. The hot oil helps the batter “fry” as it hits the tray, creating that classic rustic texture.

Use runny, not thick batter: The mixture should pour easily, like thick pancake batter. If it’s too thick, add 1–2 tablespoons of milk. If too thin, add 1–2 tablespoons of flour.

Use GREEK feta: Choose a firm, block-style Greek feta, not pre-crumbled. It melts better and gives a stronger flavour.

Rest before slicing: Let the pie cool for 20–30 minutes so it sets properly. Cutting too early will make it collapse.

Make it ahead: Alevropita reheats very well. Store refrigerated and warm slices in the microwave

Gluten-free note: Gluten-free self-raising flour works perfectly, no texture issues, no extra adjustments needed.

Watch How to Make It

Other No Filo Recipes

Lazy Spanakopita

PastryLess Spanakopita

PastryLess Greek Pasta Bake

Greek Cheesy Alevropita (Cheese Pie with no Filo)

Χυτή Τυρόπιτα (Αλευρόπιτα)

Prep time: 10 minutes

Cook time: 35 minutes

INGREDIENTS

1½ cups (240 g) gluten-free self-raising flour

(αλεύρι που φουσκώνει μόνο του, χωρίς γλουτένη)

2 tablespoons (30 ml) olive oil (ελαιόλαδο)

1 cup (250 ml) milk (γάλα)

1½ cups (375 g) Greek yoghurt (ελληνικό γιαούρτι)

3 eggs (αυγά)

2 cups (200 g) feta (φέτα), plus extra 50g for the top

1 cup (120 g) grated tasty cheese (κίτρινο τυρί τριμμένο)

Salt and pepper (αλάτι και πιπέρι)

3 tablespoons (40 ml) olive oil (ελαιόλαδο), for the tray

1–2 tablespoons white sesame seeds

INSTRUCTIONS

1. Preheat oven and prepare baking tray

Preheat the oven to 180°C (fan-forced).Pour the olive oil into a non-stick 25–30 cm baking tray (round or square).Place the tray in the oven for 10 minutes so the oil heats up.