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Zucchini pie, batzina

Cuisine: Greek, Traditional Greek


  • 1 courgette
  • 1 egg
  • 200 gr feta cheese
  • 500 ml milk or divide 250 milk & 250 Greek yogurt
  • a bit of olive oil
  • salt
  • flour just enough to bind in a thick roux


  • Grate the zucchini. If it leaves out too much liquid, add a bit of salt and leave in a strainer to get rid of the excess moisture.
  • Add in the egg, fete cheese, milk or milk/yogurt and mix well.
  • Add a bit of salt.
  • Add flour bit by bit until you get the desired consistency. The pie should resemble a pancake batter.
  • Oil your baking tray with a bit of olive oil. You could do butter instead if you prefer.
  • Pour in the zucchini pie mix and bake at 180 C, for 45-60 minutes (as my mum says, I don’t know how your oven bakes, try it out and check)
  • During baking, we check if the pie has risen and we deflate by piercing the tip of the knife through.