Introduction
Batzina is a traditional Greek "naked" pie that hails from the region of Thessaly and is famous for its lack of phyllo crust. Instead of using separate dough sheets, the ingredients are mixed into a thick batter made from flour, yogurt, eggs, and grated zucchini, which is then spread thinly across a large, well-oiled baking tray. A generous amount of feta cheese is crumbled throughout the mixture, providing salty pockets of flavor that contrast with the sweetness of the squash. The top is often finished with extra olive oil or a dusting of flour to ensure it develops a deeply golden and crunchy exterior while the inside remains moist and soft. Historically known as a "lazy" pie because it skips the labor intensive process of rolling out dough, Batzina is a popular meze or light lunch that highlights the rustic, seasonal flavors of the Greek countryside.
Ingredients
The Batter
1 kg zucchini, grated and salted
3 large eggs, lightly beaten
200g Greek yogurt
1/2 cup extra virgin olive oil
250g Feta cheese, crumbled
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
Freshly ground black pepper
Salt (use sparingly as Feta and zucchini are salty)
The Aromatics
2 to 3 spring onions, finely chopped
2 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
The Finishing Touches
2 tbsp butter, chilled and cubed (for the top)
2 tbsp cornmeal (for dusting the pan)
Extra crumbled Feta for the crust
A drizzle of olive oil before baking
Preperation
Squash: Grate the zucchini or yellow squash and salt it heavily, allowing it to drain in a colander for at least 30 minutes to remove all liquid.
Cheese: Crumble the feta into large chunks and grate the kefalotyri or parmesan for the topping.
Batter: Whisk together the eggs, yogurt, and olive oil until smooth before gradually folding in the flour.
Herbs: Finely chop the fresh mint and spring onions to provide a bright, aromatic contrast to the dense batter.
Pan: Generously grease a large, shallow baking tray with olive oil and dust it with breadcrumbs or cornmeal for a crispy bottom crust.
Step by Step
The Batter: Whisk together eggs, Greek yogurt, and a splash of olive oil in a large bowl. Gradually add flour and a pinch of baking powder, mixing until you achieve a thick, pourable consistency similar to a dense pancake batter.
The Vegetables: Grate several medium zucchinis and squeeze them firmly in a kitchen towel to remove all excess moisture. Stir the dry zucchini shreds into the batter along with finely chopped leeks or spring onions for added depth.
The Cheese: Crumble a generous amount of salty feta cheese into the mixture. Fold it in gently so that some small chunks remain intact, providing pockets of flavor throughout the pie.
The Seasoning: Add fresh herbs like chopped mint or dill, along with a good amount of black pepper. Since the feta is naturally salty, taste the batter before adding any additional salt.
The Pan: Generously grease a large, shallow baking tray with olive oil and dust it with a little flour or cornmeal. Spread the batter into the pan in a thin layer, as this pie is traditionally crustless and should be relatively flat.
Baking: Drizzle the top with a bit more olive oil and bake at 180°C for about 45 to 50 minutes. The batzina is ready when the edges are crispy and the surface has turned a deep, rustic golden brown.
Finishing: Allow the pie to rest for at least 15 minutes before slicing into squares. This resting period helps the texture firm up, making it easier to serve either warm or at room temperature.
Origin:
Thessaly / Epirus
Diet
Vegetarian
Equipment Needed:
Large shallow baking tray, Box grater, Mixing bowl.
Cultural History
Batzina is the famous "naked" vegetable pie of central Greece, specifically associated with the pastoral heartlands of Thessaly. Its name is derived from batzos, a hard, salty, and PDO-protected sheep’s milk cheese that provides the dish’s signature piquant edge. Unlike other Greek pies, Batzina is crustless, born from the resourcefulness of rural families who lacked the time or flour to roll out thin phyllo. Instead, a thick, pourable batter of grated zucchini, feta, eggs, and cornmeal is spread thinly across a large tray and baked until it develops a deeply caramelized, crunchy exterior. This rustic preparation remains a celebration of simplicity, transforming modest garden harvests into a savory, texturally rich staple that honors the unpretentious ingenuity of Greek mountain cooking.
Yiayias Secret
The secret to an authentic Batzina is achieving the perfect ratio of crust to filling. Because this is a crustless pie, you must spread the batter thinly in a large, well-greased pan so it bakes into a golden, crunchy slab rather than a soft cake.
To get that traditional savory depth, use a combination of freshly grated zucchini and a generous amount of tangy Feta. Crucially, you must salt the zucchini and squeeze it firmly in a kitchen towel to remove every drop of liquid; this prevents the batter from becoming watery and ensures a dense, rich texture. For a final touch of rustic flavor, sprinkle the top with extra feta crumbles and a handful of sesame seeds before baking at a high heat. This creates a naturally caramelized topping that contrasts beautifully with the soft, cheesy interior.
Substitution Notes
The Batter: Traditionally made with flour, eggs, and yogurt, you can substitute the flour with cornmeal for a grittier, more rustic texture. For a gluten-free version, a mix of rice flour and chickpea flour works well to maintain the pie's structure.
The Squash: While yellow summer squash or zucchini is standard, you can use grated pumpkin or butternut squash for a sweeter, autumnal version. Ensure you salt the grated vegetables and squeeze out all excess liquid to prevent the pie from becoming soggy.
The Cheese: Feta is the primary cheese used, but you can add Graviera or Kefalograviera for a sharper, saltier kick. If Greek cheeses are unavailable, a combination of sharp white cheddar and ricotta can mimic the creamy yet tangy profile.
The Herbs: Fresh mint is the classic choice for brightness, but dill or flat-leaf parsley are excellent alternatives. If using dried herbs, use only half the amount and mix them thoroughly into the batter to allow them to rehydrate during baking.
The Fat: Extra virgin olive oil is essential for the crusty edges of this crustless pie. If you prefer a richer flavor, you can brush the top with melted butter halfway through baking to achieve a deeper golden hue.
Wine Pairings
Batzina is a rustic and savory crustless pie that highlights the earthy sweetness of zucchini balanced by the salty tang of feta and the richness of eggs and flour.
White Wine (The Traditional Choice): A medium-bodied white with bright acidity is the best partner for this vegetable-forward dish. A Greek Malagousia is a perfect match, offering herbal and citrus notes that complement the zucchini, while a Sauvignon Blanc provides a grassy freshness that cuts through the feta cheese.
Red Wine: If you prefer red, choose something light and fruity with soft tannins. A Cretan Kotsifali or a Gamay offers juicy red berry flavors that won't overwhelm the delicate flavors of the squash and herbs.
The Contrast: A dry Rosé from the Mantinia region provides a floral and crisp profile that acts as a refreshing counterpoint to the dense, bready texture of the pie, highlighting the saltiness of the cheese.
Storage Instructions
Refrigeration: Once the Batzina has cooled to room temperature, store it in an airtight container or cover the baking pan tightly with plastic wrap. It will stay fresh in the refrigerator for up to 3 to 4 days.
Freezing (Cooked): You can freeze baked slices for up to 2 months. Wrap each piece individually in plastic wrap and place them in a freezer safe bag. Thaw in the refrigerator or on the counter before reheating to help maintain the texture of the crust.
Freezing (Unbaked): It is not recommended to freeze the raw batter. Since Batzina is a "crustless" pie made with a flour and vegetable base (often zucchini), the batter will release too much moisture upon thawing, resulting in a soggy and dense texture when baked.
Reheating: To restore the crisp edges, reheat the slices in the oven at 180°C for about 10 minutes. An air fryer also works well for a quick crisp. Avoid using the microwave, as it will make the pie soft and lose its characteristic golden crust.
Explore GetGreece Products & Services: