Greek Crustless Butternut Squash Savory Pie – Batzina

greek butternut squash (pita) pieContinuing on the butternut theme, I had to make this not so known, traditional butternut squash Greek pie or pita, that is called batzina. The beauty of it is that it has no crust and requires minimal preparation. This recipe comes from the area of Karditsa as well as Trikala in Central Greece and is basically a pie that has no phyllo (or crust). It was originally made with just milk, eggs and flour, all in one bowl and then baked in a pan.

This particular pie is traditionally made with zucchini or butternut squash. The secret to it is that is very thin and so it becomes crunchy. The ingredients are very basic: shredded butternut squash, feta, eggs, milk (or you can use yogurt) and some flour and of course olive oil.

I have to admit that I had quite a few pieces as a midmorning snack, they were so crunchy and tasty. The rest we had as a main with salad, but I’m thinking this would be great as a side for fancy fall dinners and even Thanksgiving.

Greek Crustless Butternut Squash Savory Pie – Batzina

Greek Crustless Butternut Squash Savory Pie – Batzina

Ingredients

  • 1 pound grated peeled butternut squash
  • ½ pound crumbled feta
  • 1 egg
  • ½ cup milk
  • 1/3 cup olive oil plus more for greasing the pan
  • salt and freshly ground pepper
  • 3 cups flour

Instructions

  1. Preheat oven at 350 degrees F (180 C)
  2. In a large bowl mix the milk, the egg, feta (save a handful for sprinkling on top), olive oil and ½ teaspoon salt.
  3. Add the butternut squash and mix.
  4. Add the flour gradually until you have a thickish dough, it should not be very dense.
  5. Empty dough in a large greased pan, the thickness of the dough should be about less than an inch deep-not higher.
  6. Sprinkle with the rest of the crumbled feta.
  7. Bake for about an hour until golden.
  8. Serve slightly cooled with freshly ground pepper. You can also drizzle some honey.

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8 Comments

  • Reply Sandra October 5, 2016 at 2:30 pm

    At what point do you add the squash? It’s missing from the directions.

    • Reply Elena October 5, 2016 at 2:40 pm

      Hi Sandra. Just corrected it, You add just after the mixing the liquid ingredients.

  • Reply Amy October 5, 2016 at 11:02 pm

    Elena, I am trying to avoid gluten, do you think a combination of cornmeal and cornflour would work in this recipe? It looks and sounds wonderful!

    • Reply Elena October 6, 2016 at 5:10 am

      Amy,
      Thanks! The cornmeal should work fine.

  • Reply Joann October 12, 2016 at 4:29 pm

    I made the Batzina the other night and found it to be very tasty. It was both sweet and savory. It makes for a nice snack or side with some soup or something.

  • Reply Carla White October 24, 2016 at 8:33 pm

    I made this a couple nights ago and even my feta-averse husband loved them! I added the flour gradually per the recipe, but stopped at 2 cups, as it seemed plenty thick. Then reduced the baking time. Turned out great. I might be brave next time and do the whole 3 cups…

    • Reply Elena October 26, 2016 at 8:45 am

      Great! No need to add more flour if this amount worked for you. Greek home cooks have a way of explaining how much flour to use, they say “as much as it takes” to get the right consistency.

  • Reply Christine February 17, 2017 at 3:23 pm

    I made this yesterday. I used about two and a half cups of flour which produced a spreadable dough. I baked it on a 17 x 13 sheet pan that I had lined with parchment paper and lightly oiled with olive oil. I was in a hurry to get dinner on the table so I baked it at 400 degrees for 40 minutes. It came out nicely browned on the bottom and crispy. My whole family loved it!! It tasted very different than I imagined the combination of ingredients would be. We served it with a bowl of soup. This would make a fabulous appetizer, cut in small squares and topped with a dab of honey of jalapeño jelly or creme fraisch. Thank you for this delicious recipe. I will make this again.

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