Village Kitchen · Crustless Zucchini Pie
Batzina
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It's nicknamed the 'lazy pie' because there's no phyllo to stretch — grated zucchini, feta, egg and a little cornmeal go straight into the baking dish.
Grated zucchini is salted, drained, and mixed with crumbled feta, eggs, milk, flour and a touch of cornmeal, then baked until the top turns deep golden and the edges pull from the pan. Sold by the slice at bakeries and market stalls across Thessaly's plains, especially around Larissa.
Why it's made this way: The fertile plains around Larissa produce abundant zucchini, feta and grain, and skipping the phyllo dough made batzina a quick, everyday village bake rather than a special-occasion pie.
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