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Corn "pie" with leek and mangel

Posted By Marija Cossi| Comments

Super simple "pie" recipe that you can serve as a breakfast, snack or light dinner.

I absolutely adore leek and mangel, so this pie is stuffed and overstuffed with it, but there is also cottage cheese for freshness.

The pie is gluten free since I used corn flour instead of spelt flour that I usually use.

Use a smaller tray (round or rectangle) because the pie won't rise a lot during the baking process, so don't let the layer be too thin while transfering the mixture from the bowl to the tray.








  • 2 large leeks
  • 200 g fresh mangel or spinach
  • 3 eggs
  • 150 g light cottage cheese
  • 50 g feta cheese
  • 75 ml olive oil
  • 75 g corn flour
  • Himalayan salt, black pepper

Slice the leek into rings and simmer onto some olive oil and a bit of water for about 10 minutes, or until softens.

Stir in the washed and chopped mangel and simmer some more until it's cooked (brewed). Stir ocassionaly to combine all the ingredients.

Turn off the heat and place the pan aside.

Add little cubes of feta cheese, season with salt and pepper.

Drizzle over the oilive oil and stir again.

Beat the eggs with a whisk, add the cottage cheese and combine the ingredients.

Stir in the corn flour, then add the mangel/leek mixture that has slightly cooled.


Pour the mixture into a smaller baking tray that you've previously greased and floured or lined with parchement paper.

The mixture won't rise while baking so keep in ming to line it evenly, of a forefinger thickness, more or less.

Bake on 180C degrees for about 40 minutes.

Leave it to cool for a while before serving slightly warm or completely cooled.

Great idea for a work take-away as a brunch or nice homemade snack!