Discover a traditional Batzina recipe from Mount Olympus—this crustless zucchini pie is a seasonal summer delight made with local Greek ingredients.
When summer arrives in the foothills of Mount Olympus, the markets and gardens overflow with fresh zucchini. One of the region’s most beloved seasonal dishes is Batzina, a traditional crustless zucchini pie that speaks of simplicity, seasonality, and rural Greek ingenuity. Passed down through generations in the villages of Pieria, this savory treat is a testament to the flavors of Olympus and the resourceful cooking of its locals.
A Village Staple with Ancient Roots
Batzina (Μπατζίνα) is a rustic pie made primarily of grated zucchini, flour, eggs, and cheese—without a trace of phyllo dough. Its origin lies in the resourceful kitchens of rural Macedonia and Thessaly, where farmers cooked with what the land gave them, wasting nothing and celebrating fresh produce.
On Mount Olympus, where every family grows a few vegetables and keeps traditions alive, Batzina is more than a meal—it’s a symbol of summer, served warm or cold at family tables, roadside tavernas, and outdoor feasts beneath the mountain’s towering peaks.
Ingredients (Serves 6–8)
- 4 medium zucchinis, grated
- 2 eggs
- 200g (about 1 cup) crumbled feta cheese
- 1 cup all-purpose flour
- ½ cup olive oil (preferably local extra virgin)
- 1 small onion, finely chopped
- A few fresh mint leaves or dill, chopped (optional but traditional)
- Salt and pepper to taste
- A pinch of baking powder
Instructions
- Prep the zucchini: Grate the zucchinis and place them in a colander. Sprinkle with a little salt and let them sit for about 15–20 minutes to release their moisture. Then squeeze them well using your hands or a clean towel.
- Mix the batter: In a large mixing bowl, combine the grated zucchini, eggs, crumbled feta, chopped onion, herbs, and olive oil. Add the flour, baking powder, salt, and pepper, and mix until a thick, spoonable batter forms.
- Bake: Preheat your oven to 180°C (350°F). Grease a baking pan (a round or rectangular dish will do) with olive oil and pour in the mixture, spreading it evenly. Bake for 40–45 minutes, or until golden brown on top and firm in the center.
- Serve: Let the batzina cool slightly before slicing. It can be enjoyed warm or at room temperature, making it ideal for picnics, beach outings, or a mountain hike snack.
A Taste of Olympus in Every Bite
This humble pie captures the spirit of Mount Olympus cuisine: fresh, seasonal, and deeply connected to the land. It’s a dish that locals grow up with, and one that travelers fall in love with upon the first bite. It requires no fancy ingredients, just quality produce and a love for honest cooking.
Pair your batzina with a glass of local white wine, a crisp village salad, or some homemade yogurt, and you have a perfect light summer meal that carries the soul of the mountains.
Whether you’re cooking it in a kitchen overlooking the sea or in a city far from the peaks of Greece, Batzina brings you one step closer to the flavors and rhythms of Olympus. Try it, share it, and taste the tradition of a mountain that has fed generations.
