Batzina pie with Feta ARVANITI

Ingredients

(for a 30×40 cm baking pan):
– 1 kg zucchini, coarsely grated
– 3 eggs
– 300 g. Feta ARVANITI cheese, crumbled
– 150-200 g. all-purpose flour (as much as needed to make a dough)
– 1/2 tsp. olive oil (and a little extra for the baking pan and the surface)
– 1 tsp. baking powder (optional for a fluffier texture)
– 1 tsp. salt (adjust)
– Pepper, if desired
– 1/2 bunch of finely chopped mint

Directions

Preparing the zucchini:

Grate the zucchini, sprinkle them with a little salt and leave them in a colander for 20-30 minutes. Then squeeze them well to remove their liquids.

Mixing the ingredients:

In a large bowl, put the zucchini, Feta ARVANITI, eggs, olive oil, herbs, pepper and (if desired) baking powder. Mix well and start adding the flour little by little until you have a thick porridge.

Spreading and baking:

Well grease a large baking pan and pour the mixture in. Spread it evenly and sprinkle with a little olive oil on top.

Baking:

Bake in a preheated oven at 180°C (fan or air) for about 50-60 minutes, until the surface is well browned and the inside is dry.

Serving:

Let the batzina pie stand for 15-20 minutes before cutting. It is delicious eaten warm or at room temperature.

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