Greek alevropita from Epirus with feta 

Flour pie with buttery texture, made with cage-free egg butter and rich Greek feta filling

We made this buttery, eggy cheese pie that is a beloved specialty in the mountain villages of Epirus, in northwestern Greece, in order to spread the unknown traditional original recipes all over the world. This pie is similarly beautiful in its simplicity and it is perfect for a picnic or a snack in a movie night.

  • Integrated Crop Management Farming
  • No Added Preservatives
  • Trans Fat Free
  • Fan Oven 185 oC • 365 oF • 35’

Nutritional facts

Each portion (92gr) contains:
  • Energy: 249kcal
  • Sugars: 0.5gr
  • Fat: 16.5gr
  • Saturates: 7.1gr
  • Salt: 0.92gr
more info storage instructions


Dough 60%

Wheat flour 25%, whey cheese (mizithra), water, feta cheese 8%, pasteurized egg (free range), vegetable oil (sunflower oil), butter (sheep and goat), yeast, salt, sugar, emulsifier: mono- and di- glycerides of fatty acids.


This product may contain wheat, cheese  (milk), egg. May contain: sesame, tree nuts, peanuts, mustard, soy (lecithin).

Baking instructions

Preheat the oven at 185°C (365°F). Remove the product from freezer and take its cover off. Place the product together with its cardboard on oven operation. Bake for 35 minutes.

Note: Adjust baking time and temperature as needed, depending on oven operation. Do not microwave the product.

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