Quick Answer

This recipe follows the direction of the traditional Greek skinless pumpkin savoury cake, Batzina: frozen pumpkin cubes are first thawed according to package instructions or heated directly until mashable, then drained of moisture, and mixed with feta cheese, milk, flour, olive oil, and herbs to form a thick batter. It is spread thinly in a baking tray and baked until the edges are golden and crispy and the centre is set. Thawing and pre-treatment of frozen foods must prioritise package instructions; do not thaw at room temperature.

Ingredients

• Peeled pumpkin cubes 500g
• Feta cheese 150g, crumbled
• Low-gluten or all-purpose flour 80g
• Milk 80ml
• Extra virgin olive oil 2 tablespoons, plus a little extra for greasing the tray
• Eggs 1
• Fresh mint leaves 1 tablespoon, chopped
• Fresh thyme 1 teaspoon
• Salt 1/4 teaspoon, adjust according to the saltiness of the feta cheese
• Black pepper a pinch
• Fine polenta or coarse cornmeal 1 tablespoon, for sprinkling the bottom of the tray

Method

1. 1. Safe Thawing of Pumpkin

   If the package requires thawing, first thaw in the refrigerator according to package instructions; if the product is labelled as ready to cook, there is no need to thaw it yourself. Do not place frozen food on a room-temperature countertop to thaw. If thawing with cold water or a microwave, it should be cooked immediately after completion.

2. 2. Boil the Pumpkin Until Soft

   Place the pumpkin cubes in a pot, heat over medium heat for about 8 to 12 minutes, stirring a few times, until the centre can be easily pierced with a fork. Drain thoroughly after pouring out; if the pumpkin releases a lot of water, return it to the pot and dry-fry over medium heat for 1 to 2 minutes, until there are no obvious water droplets on the bottom of the pot.

3. 3. Mash into Coarse Pumpkin Puree

   Lightly mash the warm pumpkin with a fork or potato masher; do not blend it into a completely smooth puree, but retain a small amount of fine grains, then let it cool for about 5 minutes. Do not add eggs immediately when the pumpkin is too hot, to avoid local coagulation of the egg liquid.

4. 4. Mix the Greek-Flavoured Filling

   Add the egg, milk, olive oil, flour, mint, thyme, black pepper, and salt, and mix well. Finally, add about two-thirds of the feta cheese. The mixture should be thick and spreadable with a spoon, not liquid; if the pumpkin is still on the wet side, add a small amount of flour teaspoon by teaspoon to adjust.

5. 5. Spread Thinly in a Baking Tray

   Preheat the oven to 180°C. Take a baking tray of about 20×20 cm, spread a thin layer of olive oil, and sprinkle with polenta or coarse cornmeal. Pour in the pumpkin batter and spread it evenly to a thickness of about 1.5 to 2 cm. Sprinkle the remaining feta cheese on the surface, then drizzle with a little olive oil.

6. 6. Bake Until Golden and Crispy Edges

   Bake in the middle rack of a 180°C oven for about 40 to 45 minutes. For the last 5 minutes, you can move it to a higher position to observe the browning. The finished state is a golden surface, clearly crispy edges, and a centre that no longer wobbles; if the centre is still on the wet side, extend by 5 minutes and check again.

7. 7. Rest Before Slicing

   After removing from the oven, let it rest for 10 minutes to allow the internal moisture to redistribute, so it will be more intact when sliced. Serve warm, accompanied by tomatoes, cucumbers, or a simple lettuce salad. If the finished product contains eggs and is checked with a food thermometer, the centre should reach at least 71°C; leftover food should be refrigerated as soon as possible.

Frequently Asked Questions

Can frozen pumpkin cubes be used directly to replace traditional shredded pumpkin?

Yes, but the texture and moisture content are different. Traditional Batzina often uses shredded pumpkin. Frozen pumpkin cubes should first be boiled until soft, drained, and then lightly mashed into a coarse puree; otherwise, the bake is likely to be too wet.

Why must the pumpkin be drained?

Pumpkin itself has a high water content, and heating after freezing may also release extra moisture. Too much water will make the batter thin, making it difficult for the centre to set after baking, and also making it harder to form crispy edges.

Can the amount of feta cheese be reduced?

Yes. Feta cheese is an important source of salty umami in Greek pumpkin savoury cakes, but Hong Kong families can reduce it to about 100g; at the same time, reduce the salt to a small pinch to avoid the whole dish being too salty.

Can pumpkin cubes be used to cook rice instead of white rice?

This dish can be treated as a pumpkin staple or side dish, but Batzina itself is not a traditional pumpkin rice, but a Greek-style savoury bake. If the goal is to replace part of the white rice with pumpkin, it is recommended to mix cooked pumpkin cubes into the rice separately, rather than using this bake as a direct equal substitute for rice.

How long can it be stored after making?

Do not leave it at room temperature for a long time after removing from the oven. Once cooled, refrigerate in an airtight container and consume as soon as possible according to general cooked food leftovers principles; when reheating, it should be thoroughly heated until the centre is hot.