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Kassiopita on a plate
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William’s Kassiopita

Kassiopita is a simple pie made from mostly pantry staples – flour, eggs, milk and feta. Prepare it for an easy lunch or light dinner, and serve it with a rustic Greek salad. Kassiopita is perfect for sopping up all the delicious salad juices!

Course: Appetizer, entree, Side Dish, Snack
Cuisine: Greek
Keyword: alevropita, flour pie, Kassiopita
Ingredients
  • 260 ml water
  • 260 ml milk
  • 375 g self-raising flour sifted
  • 1 teaspoon sea salt William uses Fleur de Sel Sea Salt
  • 2 extra-large eggs
  • 100 ml extra virgin olive oil William uses Vassilakis Estate EVOO
  • 50 g butter
  • 200 g Greek feta cheese
Instructions
Preparing the kassiopita
  1. Preheat oven to 200°C
  2. Place the EVOO and butter into an extra-large baking dish, approximately 30cm x 45cm
  3. Cook for about 5-10 minute, until the butter goes slightly golden-brown
  4. Spread the oil-butter mixture evenly across the pan
  5. Whisk the eggs for about 30 seconds in a large bowl before adding the water, milk and salt
  6. Add the flour in batches and mix through, until there are no lumps (do not over mix)
  7. Pour the batter into the baking dish, covering the base of the baking dish completely
  8. Crumble the feta cheese evenly on top
  9. Bake for approximately 30-40 minutes until golden brown on top, crispy on the edges and the base is golden brown too
Serving the kassiopita
  1. Serve with a delicious, oily, slow-cooked Greek dish like, Will’s Kouneli Stifado, and a juicy Greek salad. Be sure to dip the pie into the oily gravy and the salad juices! Kali Orexi!

Recipe Video