Batzina – The Easiest Greek Zucchini Pie (No Phyllo Needed!)

Batzina is one of the simplest and most beloved pies from Thessaly, in central Greece. It’s rustic, no phyllo needed, and packed with the summer flavor of zucchini and salty feta.

Perfect for breakfast, lunch, or a light summer dinner — and incredibly easy to make!

Ingredients (for a medium baking dish)

5 medium zucchinis
150 gr feta cheese, crumbled
250 ml whole milk
2 eggs, lightly beaten
100 gr olive oil (plus a bit extra for greasing the dish)
2 cups self-rising flour
A pinch of salt

Instructions

Prepare the zucchinis

Grate the zucchinis using the coarse side of the grater. Place them in a colander, sprinkle with a bit of salt, and let them sit for about 1 hour to release their liquid. Then squeeze them very well by hand or with a clean towel.

Mix the ingredients

In a large mixing bowl, combine the grated and drained zucchini with half the crumbled feta, the milk, the eggs, a pinch more salt (keep in mind the feta is salty), and finally the flour. Mix everything well with a spatula until a thick batter forms.

Prepare the baking dish

Preheat your oven to 200°C (390°F). Pour the olive oil into a heatproof baking dish (preferably glass or ceramic) and place it in the oven until the oil is very hot and sizzling. This step is essential — the hot oil helps prevent the batter from sticking and gives the pie a crispy base.

Bake the pie

Carefully remove the dish from the oven and pour in the zucchini batter. Spread it evenly with the back of a spoon. Sprinkle the remaining feta on top.

Time to bake

Bake on the middle rack for 50–60 minutes, or until the top is golden brown and the edges start to pull away from the sides of the dish.

Serving

Let the pie cool slightly, then cut into squares and serve. It’s delicious warm or cold!

Tips & Variations

Add a handful of chopped fresh herbs like mint or dill for extra aroma.
Want a stronger flavor? Mix in some grated kefalotyri or parmesan with the feta.
Fresh farm eggs and real Greek feta make a huge difference here.

Enjoy — and happy cooking!