use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Batzina, Pie with Zucchini and Feta Cheese

  • Cooking time45 minutes
  • Prep time30 minutes
  • Servings16 portions
recipe image Batzina, Pie with Zucchini and Feta Cheese


  • 250 gr. flour
  • 500 gr. zucchini
  • 350 gr. feta cheese
  • 3 large eggs
  • 120 ml. milk
  • 120 ml. Altis Kalamata Extra Virgin Olive Oil
  • Freshly ground pepper
  • Salt


      1. We grind the zucchini, salt them and place them in a strainer for 20΄.
      2. We preheat the oven at 200ο C.
      3. In a bowl, we mix the eggs, 80 ml. olive oil, milk, flour and zucchini, and we add the pepper and salt.
      4. We add most of the feta cheese, crumbled, and we stir the mix.
      5. We use a large baking pan, because the pulp must not be higher than one finger; we oil the pan very well.
      6. We pour the pulp and the remaining feta cheese into the baking pan, and we oil the pie surface very well.
      7. We bake the batzina in the oven (with resistance), on the lowest rack, at 200ο C, for 40-45΄.
      8. We let it cool for a while, and then serve.
      - For the batzina, we can use green zucchini or yellow pumpkin - We can also use white goat cheese