No-phyllo Greek zucchini pie (batzina)
No-phyllo Greek zucchini pie (batzina)
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No-phyllo Greek zucchini pie (batzina)
Υλικά
- 500 g zucchini, grated
- 200 g cornmeal
- 250 g feta cheese, roughly crumbled
- 3 eggs
- 120 ml milk
- 100 ml extra virgin olive oil
- 1 onion, finely chopped
- 3–4 spring onions, finely chopped
- 1 bunch parsley leaves, finely chopped
- ½ bunch dill leaves, finely chopped
- ⅓ bunch mint leaves, finely chopped
- 1 pinch dried oregano
- Salt and freshly ground black pepper
Εκτέλεση
Grate the zucchini and squeeze them very well with your hands to remove as much excess moisture as possible.
In a large bowl, add the olive oil, milk and eggs and whisk well until combined.
Gradually add the cornmeal and continue mixing until a smooth, relatively thick batter forms.
Add the well-squeezed zucchini and mix. The mixture will initially be quite thick but will gradually soften due to the moisture remaining in the zucchini.
Add the spring onions, onion, parsley, dill and mint. Add the feta cheese, a little salt, freshly ground black pepper and the oregano.
Mix until all the ingredients are fully incorporated and the mixture is evenly combined.
Line a baking tray with parchment paper and brush it with olive oil. Pour the mixture into the tray and spread it evenly so that it is approximately 2 cm thick across the entire surface.
Bake in a preheated oven at 160°C for approximately 50’, until the batzina is cooked through and has developed a beautiful golden color.
Remove the batzina from the oven and leave it to rest for a few minutes before cutting.
Serve the batzina warm or at room temperature.
As feta cheese is already quite salty, add the salt carefully.
If you prefer not to use parchment paper, generously grease the baking tray with olive oil and dust it with a little flour to prevent the batzina from sticking during baking.
