Greek Alevropita (Savory Feta Quick Bread)

This soft, no-yeast Greek feta bread is so easy, I make it all the time!

Alevropita is a classic Greek savory flatbread made with simple pantry ingredients like flour, yogurt, eggs, and feta cheese. Light, fluffy, and gently crisp on the outside, this easy baked dish comes together quickly and is perfect for breakfast, brunch, or serving alongside salads and mezze. Finished with olive oil and sesame seeds, alevropita is comforting, satisfying, and full of traditional Greek flavor.

The Greek translation is flour pie, but alevropita is a savory quick bread. It’s so versatile that you can add your favorite herbs, greens, cheese, and more. There’s no yeast, no rolling, and no resting time — everything mixes in one bowl and bakes into a soft, fluffy interior with golden edges. It’s so simple and goes well with everything. Perfect for everyday meals or casual gatherings.

Why will everyone love Greek alevropita?

Simple, quick, and easy  

Light, fluffy crumb

Crisp golden edges

Salty, creamy feta

Herby, savory soft bread

What makes the batter rich and tender?

Olive oil – Adds richness and keeps the bread moist while helping the edges crisp as it bakes.

Milk – Creates a soft, light crumb and balances the saltiness of the feta.

Greek yogurt – Adds gentle tang and extra moisture, giving alevropita its signature tenderness. Full-fat Greek yogurt creates the best texture.

Eggs – Bind the batter and provide structure while keeping it fluffy and soft.

What dry ingredients are used?

All-purpose flour – Forms the base of the batter and keeps the bread light. I haven’t tried gluten-free flours, but I bet a good all-purpose gluten-free flour would work.

Baking powder – Helps the alevropita rise quickly without yeast.

Salt – Enhances the flavor of the soft bread and highlights the herbs and feta.

Dried dill – A classic Greek herb that adds so much freshness and subtle aroma.

What cheese works best?

Feta cheese – The star ingredient. Use good-quality sheep’s milk feta for the best salty, tangy flavor. Crumbling it by hand keeps the texture rustic and evenly distributed.

What toppings finish the bread?

Olive oil – Drizzled on top to encourage browning and add even more rich flavor.

Sesame seeds – Add a light crunch and traditional Greek bakery-style finish.

How do I prepare the batter?

Preheat the oven to 350°F (180°C) and lightly grease a quarter sheet pan with olive oil. In a large bowl, whisk together the olive oil, milk, Greek yogurt, and eggs until smooth and well combined.

When do I add the dry ingredients?

Add the flour, baking powder, salt, and dried dill. Mix just until combined, being careful not to overmix so the bread stays light and tender.

When do I add the feta?

Gently fold in the crumbled feta, distributing it evenly throughout the batter.

How long do I bake alevropita?

Transfer the batter to the prepared pan and spread it evenly. Drizzle lightly with olive oil and sprinkle generously with sesame seeds. Bake for about 25 minutes, or until the top is golden and the center is set.

How should I serve it?

Remove from the oven and allow to cool for about 20 minutes before slicing. I love alevropita warm, but you can enjoy it at room temperature as well. It pairs beautifully with salads, olives, or a bowl of soup.

What else can I add to my bread?

You can change this up every time you make it with tons of options. Keep add-ins to about ¾–1 cup total so the batter stays light and bakes evenly. Here are some of my favorite add-ins:

Olives- Chopped Kalamata olives add a salty, briny bite that pairs beautifully with feta. Green olives work too for a milder flavor.

Herbs- Dried or fresh dill is classic and light. Oregano gives it a more rustic, taverna feel. A mix of dill and parsley keeps it fresh and aromatic.

Sun-Dried Tomatoes- Finely chopped sun-dried tomatoes add sweetness and depth. Pat them dry before adding so the bread stays light.

Scallions or Red Onion- Thinly sliced scallions add gentle onion flavor without overpowering the feta. Finely diced red onion works well, too.

Roasted Red Peppers – Chopped roasted red peppers add color and a subtle sweetness that complements the salty cheese.

Lemon Zest- A little lemon zest brightens the bread and balances the richness of the feta.

Spinach or Greens- Finely chopped spinach or Swiss chard, squeezed very dry, adds color and makes it feel more substantial.

Cheese Variations- Add a small handful of grated kefalograviera, kasseri, or parmesan for extra savory depth alongside the feta.

How do I store alevropita?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold. Alevropita is also excellent for make-ahead meals and lunchboxes.

Do you have more easy bread recipes?

Lagana: Greek Flatbread

No-Knead Dutch Oven Bread

Feta with Roasted Garlic & Oregano Bread (No-Knead)

Lagana Bread: Greek Flatbread Filled with Olives, Sun-dried Tomatoes & Herbs

Greek Cornbread with Feta Cheese

Spanakopita Cornbread

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