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Badjina, the naked pie

Badjina is a Greek regional pie made mainly in Thessaly.

In Greek they call this pie ξεβράκωτη (ksevrakoti) meaning without its underwear, as it is a pie without its knickers, the phyllo. It is the most easy of all Greek pies and no skills are required to make it plus it tastes terrific. The most difficult part of the whole procedure is to grate the pumpkin but I use the food processor and have this done in five minutes.

I had heard of this pie before but never tried it until last February when I participated in a cooking contest. One of the judges and chefs, Giannis Baxevanis made this pie but I was so nervous that I don’t remember anything about the recipe. Since then I’ve been wanting to make this pie but never got around to it. Last Tuesday when I went to the farmers market I bought some butternut squash to make it for my entry for Savory Pies.

I searched the internet for a recipe and found only a few. I ended up with this one as like most of the Greek recipes it was a bit vague as to the ingredients and instructions. My Greek friends who may read the recipe in Greek will see that I have made a few changes. First of all I reduced the quantity of the olive oil used, from 2 cups to 1 1/2 cups, I added eggs, I used two kinds of cheese (feta and goat cheese, instead of only feta) and I used two kinds of flour (instead of 1 kilo self raising flour, I added half the quantity of flour and half corn meal).

A simple recipe with no herbs or spices just to highlight the taste of the pumpkin and the cheese. I was tempted to add some spices but good thing I didn’t as the result was excellent.

I know that a lot of feta is involved, which is quite expensive. However, if where you live you can buy barrel feta ask to buy the leftover crumbles. It’s way much cheaper and that’s what we usually do in Greece for all our pies. If you find it too expensive to make add half the quantity of feta and another type of cheese, maybe ricotta if it is cheaper.

This is my first entry for my event Savory Pies and hope that by the deadline, which is the end of September I shall introduce you to a few more Greek pies.

Badjina, the naked pie

Preparation time: 30 minutes

Bakingtime: 1 hour


  • 1 pumpkin or butternut squash or courgettes, about 1,3 Kg (After been peeled and seeds removed)
  • ½ Kilo self raising flour
  • ½ kilo corn meal
  • 1 ½ cups of olive oil
  • 1 teaspoon salt
  • 500 grams of feta
  • 100 grams of goat cheese
  • 3 eggs
  • 2 spoonfuls of margarine
  • Freshly grated black pepper


Peel the butternut squash or pumpkin and with a spoon remove the seeds and strings.

Grate the pumpkin and mix all the ingredients reserving one cup of cheese and the butter.

You should have a thick batter.With half the butter grease the baking tin and add spread the batter, which should not be higher than 2 cm in the tin.Add the crumbled feta cheese on top as well as little pieces of margarine.

Preheat oven at 180 degrees centigrade and bake until golden brown, for about 1 hour.


The mixture was too much for my tin, so I made a small one in a pyrex which I covered with cling film and placed in the freezer for next week


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20 Responses

  1. This is really interesting Ivy. For starters, I’ve never heard of it and I love the whole concept behind it! Pumpkin is delicious and the cheese is a perfect partner with it.

  2. The make some fabulous pites in Thessalia and thanks in large part to the Vlaxi. This looks wonderful and I think sage (faskomilo) pairs well with pumpkin.

    I bet the Badjina is already gone!

  3. Ivy

    Peter G, it’s not a very well known pita even here in Greece but it’s absolutely delicious.

    Peter M, yes they make great pitas in Thessalia and badjina is nearly gone. There are just two pieces left but it’s also delicious cold as well.

  4. Oh, Ivy, that looks gorgeous! I can just imagine those flavors! It would be outrageously expensive for me to get those cheeses here in Japan, but I’ll bookmark it and make it if I ever move back to the States again. Yum yum yum.

  5. Ivy

    Hi Abigail. I know feta is quite expensive but hope one day that you will make it.

  6. I love this “naked” pie sis. It is worht the expense of the feta in my opinion. It brings to mind a zucchini pie that Aglaia taught us to make….

  7. Ivy

    Val, there are a few types of pies with zucchini but I have never made one.

  8. Hey there – adopt a blogger matches are up on my blog! Thanks for participating 🙂

  9. I’d like to participate on your event, Ivy but I don’t know anything about Greek food. We often make spinach quiche (which is pie too, right?) and I am thinking something really Greek sound, you know. Any idea?

  10. Ivy

    Hi Arfi. Quiche sounds like a great idea and certainly you don’t have to make anything Greek.

  11. This looks simple and yummy 🙂

  12. Ivy

    Thank you Usha.

  13. wow… really nice & Fantatic… nice click.. Realllllllllllllllly Amazing……………………

  14. Mmm the feta sounds wonderful with the savory squash/pumpkin.

  15. Looks delicious… love its name 😉
    Waiting for more greek pies 😉

  16. This looks very tasty! I love using pumpkins in anything!

  17. Ivy

    Sripriya, thank you.

    Corinne, feta is wonderful in pies.

    Vani, next pie will be dressed 😛

    Candy, welcome and it’s nice to see you here. Thanks a lot.

  18. Fantastic I love it! 🙂

  19. Im loving this baked cheese and pumpkin combo.

  20. It’s almost pumpkin season here in Canada, so i think we’ll be making a xevrakoti or two this autumn. I have an aunt from Thessalia and she makes this pie, though her version is very heavy, yours looks much lighter. I guess because you cut the oil and used a mixture of cheeses. Thanks for sharing!