Easy Greek savory crustless butternut squash pie


Easy Greek savory crustless butternut squash pie

Recipe by Panos EatsCourse: SnacksDifficulty: Easy


Prep time


Cooking time



This traditional Greek crustless savory squash pie is the perfect snack for your toddler’s lunchbox and perfect for baby led weaning


  • 2 pounds (0.91 kilograms) butternut squash, pealed and shredded (900 gr)

  • 4 eggs

  • 1 cup Greek yogurt (240 gr)

  • 2 cups all purpose flour (300 gr)

  • 2 tbsp baking powder

  • 2 cups feta cheese, crumbled (300 gr)

  • 1/4 cup olive oil (55 gr)

  • 2 tbsp mint, finely chopped

  • Pepper to taste

  • To prepare the sheet pan
  • 2 tbsp butter

  • 2-3 tbsp bread crumbs (optionally mixed with chia seeds)


  • Preheat your oven at 360F (182.22 degrees Celsius)
  • Prepare a 11 inches (27.94 centimetres) x 17 inches (43.18 centimetres) baking sheet pan. Spread the butter equally and sprinkle with the breadcrumbs. Shake the pan to spread equally and set aside
  • With a clean kitchen towel squeeze the shredded squash to remove any excess liquid. It is better to do it in small batches.
  • In a mixing bowl add the squash, eggs, yogurt, olive oil, feta, mint and pepper and mix well
  • Add the flour and baking powder and mix to incorporate. Do not over mix.
  • Transfer the batter into the baking sheet pan, add a little but of olive oil in your hands and spread the batter with your hands to cover the pan equally
  • Sprinkle some more breadcrumbs and bake for 45 min or until golden

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