Crispy Zucchini Pie (Batzina)

Batzina is a traditional Greek pie from Thessaly, known for its rustic charm and simple, flavorful ingredients. Unlike typical pies, Batzina contains no crust—just a crisp, golden-brown exterior and a tender, cheesy interior. This dish highlights the region's agricultural bounty, featuring zucchini (or pumpkin as a variation) and feta cheese, making it a delightful savory treat. It's commonly enjoyed as a snack, appetizer, or light meal and is often prepared for family gatherings and festive occasions. The balance of herbs, lemon zest, and creamy feta creates an irresistible aroma and taste. This version follows the classic recipe with a few refinements for perfect texture and flavor.

Time to complete

Prep

40min

Cook

40min

Wait

30min

Total

1h 50min

Ingredients (Makes 8 portions)

Main Mixture

  • 1 kg (2.2 lbs) zucchini, grated
  • Salt and black pepper, to taste

Herbs and Aromatics

  • 3 fresh scallions, finely chopped
  • 1/4 bunch fresh mint, finely chopped (optional)
  • 2 tbsp fresh basil, torn (optional)

Binding Ingredients

  • 4 medium eggs (200g / 7 oz total)
  • 150 ml (5 fl oz) milk or 200 g (7 oz) strained Greek yogurt
  • 100 ml (3.4 fl oz) extra virgin olive oil
  • Zest of 1 lemon

Dry Ingredients

  • 350 g (12.3 oz) all-purpose flour
  • 10 g (0.35 oz) baking powder

Cheese

  • 400 g (14 oz) feta cheese, crumbled

Preparation and Baking

  • 20 g (0.7 oz) cornmeal, for dusting
  • 2 tbsp olive oil, for brushing
Nutrition Information (per 100g)
  • Calories: 125
  • Fat: 7.2
  • Protein: 5.1
  • Carbohydrates: 9.8
  • Fiber: 1.4
Directions

Preparing the Zucchini

  • 1. Grate the zucchini using a coarse grater. Sprinkle with salt, mix well, and let sit for 30 minutes to release excess moisture. Squeeze in batches using a kitchen towel to remove excess liquid, leaving them slightly moist.

Mixing Ingredients

  • 2. Combine the zucchini with the herbs (mint, basil, and scallions).
  • 3. Add the eggs, 300 g (10.5 oz) crumbled feta, lemon zest, salt, and black pepper. Mix well.
  • 4. Incorporate the milk or yogurt and olive oil, stirring to combine.

Incorporating Dry Ingredients

  • 5. In a separate bowl, whisk together the flour and baking powder, then gradually fold into the mixture until fully combined.

Preparing for Baking

  • 6. Grease a round 39 cm (15-inch) baking pan with olive oil. Sprinkle the bottom with cornmeal and a touch of black pepper.
  • 7. Spread the batter evenly using a spatula, smoothing the top with an oiled hand.

Finishing Touches

  • 8. Top with the remaining 100 g (3.5 oz) crumbled feta and drizzle with olive oil.

Baking

  • 9. Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes until golden and crispy.
Cookix's Secrets

Alternative Ingredients

  • Swap zucchini for pumpkin to create a seasonal variation with a slightly sweeter flavor.

Different Cooking Methods

  • Try baking individual portions in muffin tins for a grab-and-go snack.

Healthier Option

  • Use whole wheat flour for added fiber and nutrition.

Serving

  • Let the pie cool slightly before cutting to maintain structure and texture.

Texture Tips

  • Ensure the zucchini is squeezed properly to prevent excessive moisture, which can make the pie soggy.