CRUSTLESS PUMPKIN PIE “BATZINA”
Directions
Cut the pumpkin into small pieces and then peel it. Grate the pumpkin, put it in a colander with salt, and rub it with our hands to remove its moisture. Put the flour, goat’s milk, olive oil, and eggs in a bowl and mix with a hand whisk to get a porridge of medium density. Then put the pumpkin into the bowl after we have squeezed it well with our hands, the chopped sage, and the spices, and mix all the ingredients well with a wooden spoon. Sprinkle with semolina a 25×35 pan that we have oiled and pour our mixture. With a wet spoon, flatten the surface of the pie and sprinkle it with semolina. Bake in a preheated oven, on the resistances, with the pan on the bottom rack, at 180-200º C, for about 50 minutes. The pie is ready when it gets a golden color.
Ingredients
- 1 kg yellow grated pumpkin
- 250 gr Vero Cretan Goat milk
- 250 gr MILLS OF CRETE Cretan Pie Flour
- 150 gr MILLS OF CRETE Self Rising Flour
- 120 gr Extra Virgin Olive Oil Tsounato ABEA
- 2 eggs
- 6 leaves sage
- 0.5 tsp cinnamon powder
- 0.5 cloves in powder
- 0.5 nutmeg in powder
- 5 tsp salt
- MILLS OF CRETE Semolina Fine for the baking pan
Equipment
- Bowl
- Grater
- Peeler
- Hand wire
- 25x35cm baking pan
- Wooden spoon
