Spinach and mint pie

Spinach and mint pie




  • 2 tablespoons olive oil
  • 2 leeks thinly sliced
  • 1 large bunch spinach leaves
  • 300g fetta, crumbled, plus extra to garnish
  • 150g haloumi cheese, grated
  • 1/2 cup firmly packed fresh mint leaves, plus extra to garnish
  • ½ cup self-raising flour
  • 6 egg


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.


  • This pastry-free pie is delicious served warm on its own or at room temperature as part of an antipasto plate.
  • The pie keeps well, covered in plastic wrap, in the fridge for 3-4 days. Wonderful for brunches and lunches.
  • Fetta and haloumi make the dish quite salty, so you won’t need to add extra.
  • Recipe created by Melissa Hughes for Kidspot.


Serving Suggestions


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