Batzina Thessalias

Ingredients

• 600g courgettes
• 1 tsp salt, for the courgettes
• 500ml milk
• 200g Greek yogurt
• 50ml olive oil, plus more for the tin
• 400g plain flour
• 400g feta
• 3 spring onions, finely sliced
• 2 tbsp chopped mint
• Freshly ground black pepper

Before you cook

• Grate the courgettes on the coarse side of a box grater.
• Toss them with a teaspoon of salt and leave them to sit for 10 minutes.
• Slice the spring onions and chop the mint.

Steps

1. Heat the oven to 200C.
2. Squeeze the salted courgettes hard, a handful at a time, and drop them into a large bowl.
3. Whisk the milk and yogurt together in a jug until smooth.
4. Pour the mixture over the courgettes.
5. Crumble in 300g of the feta and add the spring onions, mint and a good grinding of black pepper.
6. Stir in the olive oil.
7. Add the flour a handful at a time, stirring, until you have a loose batter that pours slowly off the spoon.
8. Oil a 34cm round tin heavily, taking the oil right up the sides.
9. Pour in the batter and spread it out so it is no deeper than 1cm, because the thinner it goes the crisper it bakes.
10. Crumble the remaining feta over the surface and trickle over a little more olive oil.
11. Bake on the lowest shelf for 1 hour, until the top is well browned and crisp at the edges.
12. Rest the pie for 10 minutes, then cut it into squares and serve warm.