Potato and Halloumi Pie

Potato-Rosti-and-Halloumi-PieRecipe: Potato and Halloumi Pie


Tasty and filling vegetarian potato and halloumi pie, eaten hot at the table or cold for lunch. Make a nice crunchy salad for the side, or try my cucumber salad and serve with sour cream.

*Notes: Due to the dense texture of  potato it has the ability to absorb flavours but still be bland. For this pie to have a good balance of favour it’s important to season well with vegetable bouillon or some vegetable stock cube.



Potato Rosti and Halloumi Pie

Serves 4 – 6


2 red onions, sliced thinly
1.2kg large potatoes
6 spring onions, sliced finely
1 tsp chilli flakes
1 tsp oregano
1 tbsp bouillon or a vegetable stock cube
4 garlic cloves, minced
250g halloumi, chopped into tiny pieces
Handful of parsley, chopped
3 eggs, beaten
Salt and Pepper
Large squeeze lemon juice
Olive oil for frying

Sour Cream for serving

Cucumber Salad:
1 cucumber, sliced finely
1/2 small onion (white or red)
Olive oil
Juice of 1/2 lemon
Salt and pepper



  1. Preheat oven to 200C / 180C fan-forced
  2. Grate potatoes on the large side of a box grater. Squeeze out all excess liquid. Potato mixture must be as dry as possible.
  3. Combine all other ingredients with grated potato and mix together well.
  4. Oil a 23cm cake tin with a removable base. Transfer potato mixture into tin and pat down gently to make the top smooth (Don’t press too hard otherwise pie will be too dense).
  5. Cover with foil and bake for 40 minutes. Remove foil and bake a further 40 minutes so top becomes nice and crispy.
  6. Meanwhile combine cucumber and onion in a bowl. Drizzle with olive oil and squeeze over lemon juice. Taste and make sure the balance of oil and lemon is to your liking. Season with salt and pepper. Cover bowl with cling film and place in the fridge whilst the pie bakes.
  7. Once out of the oven, gently remove potato pie from it’s tin. Serve immediately with cucumber salad and a side of sour cream.

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