alevrópita

Literally 'flour pie', this is a thin batter 'lazy' cheese pie (τεμπελόπιτα, tembelópita) made with a crèpe-like batter of milk, eggs and flour, topped with crumbled feta, drizzled with olive oil and baked in a round pan until golden brown.

One of the best places to try it is in Monodéndri in Epirus's beautiful Zagorachoria region.

Plakópites (πλακόπιτες) made on Mílos and in the Peloponnese are similar, although the batter is made with water and olive oil, mixed with grated dry myzithra cheese; on Mílos they are often deep fried.