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Overview

Batzina

Thessalian Zucchini Pie, Greek Crustless Zucchini Pie, Kolokythopita without Phyllo

Batzina is Thessaly's answer to the Greek pie: no phyllo at all, just grated zucchini, crumbled feta, eggs and cornmeal stirred into a thick batter and baked in a round tin until the top turns deep gold under a scatter of sesame seeds. It slices cleanly, eats well warm or at room temperature, and tastes of the village kitchen — mild zucchini, salty cheese, fresh dill and mint. One serving is about 155 g.

Batzina comes from Thessaly in central Greece, especially around Karditsa, where it was a frugal village bake: a simple pie of flour, cheese, milk and eggs, made without the phyllo that richer pies needed, and turned into batzina when grated zucchini was added. Its name is said to come from batzos, a hard white goat cheese from western Macedonia. It is not the same dish as the fried zucchini fritters kolokithokeftedes, which are shaped into patties and fried, nor as tiropita, which wraps cheese in layers of phyllo, nor as briam, a tray of mixed baked vegetables — batzina is a thin, structured, sliceable batter pie, baked in a round tin and traditionally sold by the slice.

Pairs well with: Serve warm or at room temperature with a tomato salad and a glass of white wine, or pack cold slices for a picnic.

Provenance

Greece flag Greece

Thessaly Village Classic

Mediterranean & Italy

Time Dedication

1h 15m

30m prep • 45m cook

Batch Yield

8 Servings

289 kcal per serving

1 serving ≈ 155 g

Technical Skill

Intermediate

Easy (One Tin)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Light lunches, picnics, mezze spreads, bakery-style snacks, packed lunches Cost: Low — about $2–3 per serving at home
Tags: Vegetables Savory Vegetarian Baked
Golden sesame-topped batzina zucchini pie in a round metal tin on a wooden board, one slice cut out

Thessaly Village Classic

Photo: Dianeira, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

This is the classic home version: grated zucchini salted and squeezed dry, crumbled feta, eggs, cornmeal and flour, baked thin in an oiled tin with sesame on top.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 15m
P

Prep Stage: Grate, Salt and Squeeze the Zucchini

30 Mins • Grating, Salting & Mixing

Batzina succeeds or fails on the zucchini: grate it, salt it, leave it 15 minutes, then squeeze it hard in a clean tea towel until no more liquid comes out. Wet zucchini makes a soggy pie that never sets; dry zucchini makes a pie that slices cleanly and stays crisp at the edges. While the zucchini rests, crumble the feta, chop the onion and herbs, beat the eggs and oil the tin, so the batter comes together in minutes once the zucchini is ready.

Maestro Tip: Squeeze in two batches and twist the towel hard — you should get about a cup of liquid out of 800 g of zucchini. If the squeezed zucchini still drips, squeeze again.

  1. 1

    Grate, Salt and Squeeze the Zucchini

    20 Mins No heat — about 20°C (68°F)

    Grate the 800 g zucchini on the large holes of a box grater into a large bowl. Sprinkle over 1 teaspoon of salt, toss with your hands, and leave for 15 minutes until the zucchini softens and releases liquid. Tip it into a clean tea towel, gather the corners, and twist hard over the sink to squeeze out as much water as you can, in two batches. Tip the dry zucchini into a clean bowl.

    Do not skip the salt or the squeeze — this is the step that keeps the pie from turning soggy.

    Done when: The zucchini looks limp and much reduced in volume, and no liquid drips when you squeeze a handful.

  2. 2

    Mix the Batter and Oil the Tin

    10 Mins No heat — about 20°C (68°F); oven preheating to 190°C (375°F)

    Heat the oven to 190°C (375°F). Stir the chopped onion, dill and mint into the squeezed zucchini. Add the beaten eggs, 250 g crumbled feta, 120 g cornmeal, 60 g flour, 3/4 teaspoon salt and the black pepper, then pour in the olive oil, keeping about 1 tablespoon back. Stir until everything is evenly combined into a thick, spoonable batter with no dry flour left. Brush a 28 cm round tin with the reserved olive oil and dust it lightly with a pinch of cornmeal.

    The batter should be thick like a cake batter, not runny — if it slides off the spoon too easily, the zucchini was not squeezed enough.

    Done when: The batter is thick, evenly mixed and holds its shape on the spoon, with feta visible throughout.

  3. 3

    Pour, Top with Sesame and Bake

    45 Mins 190°C (375°F)

    Scrape the batter into the oiled tin and spread it into an even layer about 2 cm thick, pushing it right to the edges. Scatter the 20 g sesame seeds evenly over the top and press them down very lightly so they stick. Bake on the middle shelf for 40–45 minutes, until the top is deep golden brown, the edges pull away from the tin, and the centre is set and hot right through — at least 71°C (160°F) in the middle, so the egg is fully cooked.

    If the top browns too fast, cover it loosely with foil for the last 10 minutes and keep baking until the centre is set.

    Done when: Deep golden top, crisp-looking edges pulling from the tin, and a knife in the centre comes out clean with no wet batter.

  4. 4

    Rest, Slice and Serve

    10 Mins No heat — cooling to about 60°C (140°F)

    Leave the pie in the tin for 10 minutes so it firms up and slices cleanly — this resting time is not counted in the cooking time. Cut into 8 wedges and serve warm or at room temperature. It also keeps well and tastes just as good cold the next day.

    A thin, sharp knife and one confident cut per wedge keeps the slices neat; sawing back and forth crumbles the edge.

    Done when: The wedges hold their shape when lifted, with a golden sesame top and a pale, set interior.

Finishing Touches & Plating

Serve the wedges warm or at room temperature, with a squeeze of lemon if you like. Batzina is at its best the day it is baked, but it travels well and makes an excellent packed lunch the next day.

Nutritional Physiology & Benefits

Nutrition

Energy

289

kcal / serving

Protein

11g

Complete AA

Carbs

24g

Complex

Fats

18g

Healthy

Per serving (8 servings · 1 serving ≈ 155 g)
Energy289 kcal
Protein11 g
Carbohydrates24 g
Fat18 g
Fibre3.0 g
Sugar3.2 g
Sodium585 mg
Per 100g
Energy187 kcal
Protein6.9 g
Carbohydrates15.3 g
Fat11.3 g
Fibre1.9 g
Sugar2.1 g
Sodium377 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Zucchini and herbs supply vitamin A, vitamin K and folate, feta adds calcium, and the cornmeal and sesame add small amounts of iron, magnesium and manganese.

Vegetables first

Zucchini makes up half the weight of the pie, so each slice carries fibre, water and potassium from a real vegetable rather than mostly refined flour.

Protein and calcium from feta and eggs

Each 155 g serving gives about 10.7 g of protein and calcium from the feta and eggs, which help the slice feel filling for its 289 kcal.

Steady energy, no frying

The pie is baked, not fried, and the cornmeal and fibre slow the meal down compared with a white-flour snack, so it suits a light lunch.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Vegetables

Tomato and cucumber salad

A sharp, juicy salad cuts through the salty feta and rich olive oil, and the fresh crunch contrasts with the soft, baked pie.

Sides

Crusty bread and olives

Bread and a few olives turn the pie into a full Greek table spread, and their saltiness matches the feta rather than fighting it.

Drinks

A glass of white wine

A dry, crisp white wine such as Assyrtiko lifts the salty, herbal flavours of the pie and cleanses the palate between bites.

Full Menus

Yogurt with lemon and herbs

A spoonful of thick yogurt on the side cools the warm pie and adds a tangy contrast that makes the zucchini taste fresher.

Complete menu

Start with a tomato and cucumber salad, serve warm batzina wedges as the main dish with yogurt and olives on the side, and finish with fresh fruit.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Very sweet drinks and desserts

Sugary drinks and sweet desserts clash with the salty, herbal character of the pie and add a lot of sugar to an otherwise light meal, so save them for later.

Sesame, gluten, egg and dairy allergies

This pie contains sesame seeds, wheat flour, eggs and feta cheese, so it is not suitable for people allergic to any of these. This is general information, not medical advice — if you have a food allergy, check the ingredients carefully and ask a clinician if unsure.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA good light lunch — one or two slices with salad is a balanced, satisfying meal.
  • ChildrenMild, soft and easy to eat; cut small wedges and serve warm. Skip the mint if a child dislikes it.
  • ElderlySoft texture and easy to chew; serve warm with yogurt. Watch the salt if blood pressure is a concern.
  • Pregnant womenFine when baked right through and served hot, so the egg is fully cooked; use feta made from pasteurised milk and ask your clinician if unsure.
  • Breastfeeding womenA handy, filling slice with protein, calcium and vegetables; no special restriction for most women.
  • AthletesA useful light meal, but modest in protein at 10.7 g a slice — pair with yogurt or a boiled egg after training.
  • Weight gainEasy to eat more of: have two slices with bread and olives to raise the energy of the meal.
  • Weight lossAt 289 kcal a slice it fits a lighter lunch well; one slice with a big salad is plenty, and the fibre helps it feel filling.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesEach slice has about 23.7 g of carbohydrate from cornmeal and flour, so count it as a starch portion and pair it with salad rather than bread. Ask your clinician or dietitian for personal advice.
  • High blood pressureFeta makes the pie fairly salty at about 585 mg of sodium a slice; use a low-salt feta or reduce the added salt and keep to one slice. Ask your clinician for personal advice.
  • Kidney diseaseThe pie is moderately high in sodium and potassium from the feta and zucchini, so portion size matters — ask your clinician or dietitian before eating it regularly.
  • GoutThis is a low-purine vegetable pie with no meat or seafood, so it is generally a gentle choice; keep portions moderate and ask your clinician if unsure.
  • Stomach issuesThe baked pie is usually easy on the stomach, but raw onion and a rich, oily slice can bother some people — try a small portion first and ask your clinician if symptoms persist.
  • Cardiovascular diseaseBaked rather than fried, with olive oil as the main fat, but the feta adds saturated fat and salt, so one slice with salad is a better choice than two. Ask your clinician for personal advice.
  • Fatty liverA vegetable-based baked pie fits a lighter eating pattern well; keep the portion to one slice and skip extra bread. Ask your clinician or dietitian for personal advice.
  • Food allergiesContains wheat (gluten), milk (feta), egg and sesame — all common allergens. Do not eat it if you are allergic to any of these, and ask your clinician if unsure.
  • Special therapeutic dietsNot gluten-free, not dairy-free and not vegan, so it does not fit those diets as written. Ask your clinician or dietitian before adapting it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely, then store slices in an airtight container in the fridge, in a single layer where possible.
In the fridge
3–4 days.
In the freezer
2 months, baked and cooled; wrap slices individually in foil, then bag them.
How to reheat
Reheat in the oven at 180°C (350°F) for 10–12 minutes until hot right through, at least 74°C (165°F); avoid the microwave, which makes the top soggy.
Freezing recommended
Yes — it freezes well baked, and reheats crisp from the oven.
Signs it has spoiled
Sour smell from the cheese, a slimy surface, or mould on the topping.

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