Zucchini pie without fyllo (Batzina)



20 min

Baking Time

40 min



Batzina is a traditional pie from Thessalia, which is made without fyllo and has a thin thickness. In the past, this pie was made from flour, cheese, milk, eggs. When zucchini was added, the pie that created called Batzina. Initially, however, the traditional batzina did not contain zucchini, but took its name from the cheese it contained. The word batzina comes from the word batzos  which is a Greek white, hard goat’s and sheep’s cheese, originating in Western Macedonia. Here I suggest it to you in today’s version with zucchini.


  • 1.200 gr. of zucchinis
  • 3 spring onions, finely chopped
  • 4 eggs
  • 3 tbsp. yoghurt
  • zest of 1 lemon
  • olive oil
  • 300 gr. feta cheese
  • 300 gr. anthotiro cheese
  • 200 gr. flour
  • 3 tbsp. baking powder
  • 3 tbsp. of dill
  • 3 tbsp. of parsley
  • Salt, Pepper


  1. Grate the zucchini on the thick part of the grater. Salt and place them on a fine sieve to drain for 20 minutes.
  2. Put them on a towel and press them well to remove all their liquids. Put the zucchini in a bowl.
  3. Add the herbs, onions, beaten eggs, yogurt, lemon zest, 1 cup olive oil, half the amount of feta and anthotiro cheese broken by hand and mix.
  4. Add the flour, baking powder, salt, pepper and mix.
  5. Spread a 30×40 cm pan with olive oil and pour in the mixture.
  6. Pour the remaining amount of cheese on top in small pieces.
  7. Bake at 180 degrees, in a preheated oven, for about 40 minutes, until golden.

Lovely and fragrant the batzina to serve at the family table to steal the show! A summer meal in a recipe that is easy and does not require special cooking skills. And for the curious, if anyone asks you, “What is a “batzina?” you answer the “zucchini pie without fyllo”!

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