Ingredients
- 400 g grated pumpkin or squash
- 300 g crumbled feta cheese
- 2 eggs
- 100 g milk
- 50 g olive oil
- 200 g flour
- 2 tablespoons butter
- Salt
- Pepper
Instructions
- Prepare the Pumpkin:
Cut the pumpkin in half, scoop out the seeds with a spoon, and peel off the skin.
Grate the pumpkin using the coarse side of a grater into a large bowl.
Sprinkle the grated pumpkin with salt, rub it lightly with your hands, then squeeze out the excess liquid and place it in a clean mixing bowl. - Make the Batter:
Add the milk, olive oil, pepper, eggs, and most of the crumbled feta cheese to the bowl with the pumpkin. Save a little feta for topping.
Mix everything well, then gradually add the flour, stirring until you have a relatively thick batter. - Prepare the Baking Dish:
Butter a large baking tray generously. The tray should be large enough so that the pie is about 1 cm thick, as this dish is meant to be thin and crispy. - Assemble and Bake:
Pour the batter into the prepared tray and spread it evenly.
Sprinkle the remaining feta cheese over the top.
Bake in a preheated oven at 180°C (355°F) for 45–55 minutes, or until the pie is golden brown and firm to the touch.
Serving Suggestion
Let the batzina cool slightly before slicing. It’s perfect as a snack, appetizer, or light meal, and pairs wonderfully with a crisp green salad or a dollop of Greek yogurt.
Closing Note
Batzina is a simple yet flavorful dish that celebrates the humble pumpkin and the tangy taste of feta. Its thin, crispy layers and golden crust make it a favorite comfort food with a rustic charm. Enjoy every bite!
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