Batsina by Rena

Beat the eggs in a bowl, add the grated squash and mix. 

Add the grated cheeses (it is best to cut the feta in slightly larger pieces) and mix. 

Heat the butter lightly and add to the mixture. 

Since your goal is to make a batter that is not too thick (you should aim for the consistency of a thick omelette mixture) eyeball the rest of the ingredientsadd a little milk (let's say 1 cup) and mix adding the flour little by little (about one handful). Make sure that the batter is not too thick, if you realise that you have used too much flour, add some more milk. If the batter is too runny, add a little more flour. 

Season with salt and pepper (I used plenty of pepper and very little salt due to the cheeses). 

Empty the mixture in a baking tray that you have lightly brushed with oil. You should aim for a thin layer of batter. 

Bake on the bottom rack at 200°C until golden brown. 

Let it cool so you can cut it easily.