The zymaropita/batzina is a dough pie without a pastry sheet, from Thessaly and especially from the area of ​​Karditsa. Its materials are as simple as its origin.

A simple pie in Thessaly was made from flour, cheese, milk, eggs. When pumpkin/zucchini was added, a pie called zymaropita/batzina was created. The word batzina comes from the word batzos which is a Greek white, hard goat and sheep cheese, originating in Western Macedonia. It has a thin dough, baked in the oven, as a result of which it becomes crispy. The traditional zymaropita/batzina is quite thin (one finger), for two reasons. First to cook quickly and second to remain crisp for many hours or even days. Its preparation made it ideal for all occasions. It is the meal that the farmers took in the fields, wrapped in a towel. It is the snack that the parents gave to the children for school. It is ideal for breakfast.