Batzina Greek Crustless Butternut Pie Recipes

GREEK CRUSTLESS BUTTERNUT SQUASH SAVORY PIE - BATZINA

Steps:

• Preheat oven at 350 degrees F (180 C)
• In a large bowl mix the milk, the egg, feta (save a handful for sprinkling on top), olive oil and ½ teaspoon salt.
• Add the butternut squash and mix.
• Add the flour gradually until you have a thickish dough, it should not be very dense.
• Empty dough in a large greased pan, the thickness of the dough should be about less than an inch deep-not higher.
• Sprinkle with the rest of the crumbled feta.
• Bake for about an hour until golden.
• Serve slightly cooled with freshly ground pepper. You can also drizzle some honey.

BUTTERNUT SQUASH PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
• Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
• Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

BATZINA -- GREEK CRUSTLESS BUTTERNUT PIE

Steps:

• Preheat oven to 350.
• In a large bowl mix the milk, egg, feta (save a little for sprinkling on top later), olive oil and a pinch of salt and pepper.
• Add the grated butternut and mix well.
• Add the flour gradually until the dough is thickish (note that the original recipe called for 3 cups of flour, but we found this to be too dense. If 2 cups doesn't seem enough, add some more).
• Empty the dough into a greased pan. It should be less than 1 inch high.
• Sprinkle some crumbled feta on top.
• Bake for 45 minutes (a bit longer if you use more than 2 cups of flour). Then let it cool for a few minutes before slicing and serving.