Village Kitchen · Crustless Zucchini Pie
Batzina
Photo: Dianeira / Wikimedia Commons · CC BY-SA 4.0
It's a pie with no phyllo at all — the batter is poured straight into an oiled pan and baked only about a centimetre thick, so it comes out thin and crisp rather than layered.
Grated zucchini is salted, drained, and mixed with crumbled feta, eggs, milk, flour and a touch of cornmeal, then baked in a thin layer until the top turns deep golden and the edges pull from the pan. Sold by the slice at bakeries and market stalls across Thessaly, especially around Karditsa and 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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