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 It was originally made with just milk, eggs and flour, all in one bowl and then baked in a pan.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