Ingredients
2 tbsp olive oil
2 leeks
thinly sliced
1 large bunch spinach leaves
300g fetta
crumbled, plus extra to garnish
150g haloumi cheese
grated
½ cup firmly packed fresh mint leaves
plus extra to garnish
½ cup self-raising flour
6 egg
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 baking dish or cake tin
- 1 large frying pan
- 1 bowl
- 1 colander
Instructions
- Preheat oven to 180°C. Grease and line base of a 25 x 6cm baking dish or cake tin.
- Heat the oil in a large frying pan over a low heat.
- Add the leeks and cook for 10 minutes or until softened. Transfer the leeks to a bowl and set aside.
- Cook spinach leaves in boiling water one minute, then drain in a colander.
- Refresh under cold water then press firmly to drain excess water.
- Combine the fetta and haloumi in a bowl.
- Add ¾ of the cheeses and the spinach, mint and flour to the leeks.
- Lightly beat the eggs and stir through other ingredients.
- Pour into the prepared dish and then top with the remaining cheeses.
- Bake in the oven for 45 minutes, then turn out onto a serving dish and garnish with some mint leaves and extra crumbled fetta.
Notes
Tip
This pastry-free pie is delicious served warm on its own or at room temperature as part of an antipasto plate.
Tip
Fetta and haloumi make the dish quite salty, so you won’t need to add extra.
Storage
The pie keeps well, covered in plastic wrap, in the fridge for 3-4 days. Wonderful for brunches and lunches.
