Alevropita pie recipe

One large bowl, one shallow pizza pan,
a small egg bowl
12 tablespoons of wholemeal wheat flour, 3-4 eggs, 150-200 g of hard feta cheese, preferably of goat’s milk, 100 g of sheep or goat’s milk butter, 1-2 or more handfuls of grated pumpkin, a little olive oil for the pan.

We beat the eggs in the small bowl, except for one that you save for last.
Grate the pumpkin into the large bowl, then lightly salt and marinate until it has released its liquid, which we keep in the bowl without draining it. Add the beaten eggs and flour to the large bowl. Normally no water is needed. We mix well and finally add half of the cheese after rubbing it in with your hand.
Spread the mixture on the baking tray after greasing it beforehand. Then sprinkle the rest of the cheese over the top, rubbing it in by hand. Using a fork, spread the last beaten egg in a criss-cross pattern. Finally, add the butter by hand in chunks, which will melt and spread over the top.
Bake in a preheated oven at 250 degrees with fan.
In 15 to 20 minutes it is ready.
It is eaten warm by hand, just like pizza.