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Squash, Feta and Oregano Pie




Ηands on

For the rural Greek communities that mastered them, pies were a main course. Made with or without phyllo and were liberally given different names per region, even when they contained more or less the same ingredients. The pie we’re making here is known as Mamaliga, Batzina or Kololithopita. In the old times, it was typically baked in a well-greased, round metal pan in a wood fire oven. It consists of mashed grated squash, flour, and sheep or goat milk, of which its inventors, being livestock farmers, had plenty.

The classic version is made with Summer Squash or Zucchini. In our recipe, we’ve opted for butternut squash, which is easier to find.  It will taste better when baked in a metal pan, no baking sheet, until slightly charred.



Grate the squash into a large bowl, using a thick grater. Add the Feta, olive oil, milk, eggs and mix with your hands.


Crumble some oregano in the dough, and mix again.


Once the ingredients are well combined, gradually add some flour, until you have a well-blended, semi-liquid mush.


Pour into a well-buttered, 35cm round pan. The pie should be no thicker than 1.5 cm. Bake in a preheated oven, at 180°C/365°F, for 45 mins, or until the surface is golden brown.


Once ready, remove from the oven, add some oregano, and let cool before slicing.It will taste better when baked in a metal pan, no baking sheet, until slightly charred.


600g butternut squash, grated
400g Feta cheese, crumbled
100ml Olive Oil
150ml milk
2 eggs
2-3 tbsp butter
Some all-purpose flour
Some freshly crumbled Greek Oregano

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