Greek Pumpkin Pie (Batzina)

Batzina is a traditional pie from Thessaly Greece, specifically a very easy very thin savory pumpkin pie. A pie that "hides" the Greek tradition and the way of life of previous years. Below is the recipe, I promise you that if you make it thin-thin it will be the best savory pumpkin pie you've ever eaten!

Let's get started!

I will write both in grams and pounds and cups to make the recipe easy for you all.

900 grams (2 pounds) of pumpkin

650 grams (1.4 pounds) of Greek feta cheese

2 medium eggs

180ml (3/4 cup) milk

100 ml (7 tablespoons) extra virgin olive oil

320 grams ( 0.7 pound) flour for all uses

3 tablespoons of butter

20 grams (4 1/2 teaspoons) of baking powder

2 pinch of salt 

Cut the pumpkin in half, remove the seeds with a spoon.

Remove the crumb of the pumpkin by scraping it with a spoon, and put it in a colander.

Add a pinch of salt and press the grated pumpkin well with your hand to remove the liquid.

In a bowl, mix the eggs, milk, olive oil, grated pumpkin and ¾ of the feta, mix well and add the flour gradually, mix until you get a relatively firm porridge. You will not need to use any extra salt because the Greek feta is already salted. If you prefare more salty just put 1 pinch of salt.

Preheat the oven in 180 celsius (356°F) for 10 minutes.

Butter a large pan well, a pan about 35x40 cm (14x19 inches). The pan should be big enough for the pumpkin pie to be no more than 1cm thick because it needs to be thin. Put the mixture in the pan and add the rest of the feta cheese crumbled with your hands above it.

Cook for 50 to 60 minutes at 180 celsius (356°F) on the lowest rack of the oven until golden!

Remove from the oven and let the pie cool down for 5 minutes and cut into pieces. This pie is also delicious when is cold!

Lovely and fragrant pie to serve at the family table to steal the show!

I hope you will make this recipe and comment me about, is really delicious.

Enjoy!