Batzina Greek Crustless Butternut Pie Recipes

BATZINA -- GREEK CRUSTLESS BUTTERNUT PIE

This recipe, which is more like a dense cake than pie, appeared in our local paper, The Bangor Daily News. The original source was olivetomato.com

Provided by lecole54

Categories Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

Batzina -- Greek Crustless Butternut Pie image

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.

Nutrition Facts : Calories 417, Fat 22.1, SaturatedFat 8.1, Cholesterol 67.7, Sodium 449.8, Carbohydrate 43.2, Fiber 2.6, Sugar 3.4, Protein 12.2

Ingredients

1 lb butternut squash, peeled and grated (about 2+ cups)
1/2 lb feta cheese, crumbled
1 egg, beaten
1/2 cup milk
1/3 cup olive oil (extra for greasing the pan)
salt, to taste
pepper, to taste
2 cups all-purpose flour

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