Cypriot Halloumopita Recipe (Savoury Cheese Cake)

If you’re looking for a delicious and easy-to-make Cypriot halloumopita recipe, you’re in the right place! This Cypriot halloumopita recipe is a traditional bake that’s light, fluffy, and packed with flavour. Made with halloumi, fresh mint, and warm spices like mastiha and mahlepi, this savoury cheese pie is the perfect snack!

If you love Cypriot baking, you might also enjoy my bourekia with anari recipe. These crispy pastries are filled with sweet anari cheese and a touch of cinnamon, making them the perfect sweet snack. If you’re after something savoury, try my Cypriot flaouna recipe. Traditionally made for Easter, but I like to freeze them so I can enjoy them all year round!

Jump to:

• What is Halloumopita?
• Why you will love this recipe
• Ingredients
• Preparation
• Step-by-step Instructions
• Top Tips
• 📖 Recipe

What is Halloumopita?

Pronounced ha-loo-MO-pee-ta, it’s a Cypriot cheese pie (tyropita) that falls into many categories. The name halloumopita means halloumi pie, but some refer to it as a cheese pie, while others call it a cheese cake. No matter what you call it, it is a very popular bake in Cyprus.

Many people bake halloumopita in a bundt tin, which gives it a round shape with a hole in the middle. I prefer using a bread loaf tin instead, as it makes slicing easier and gives a cleaner presentation. It’s perfect for serving at breakfast or alongside a coffee.

Why you will love this recipe

• Light, Fluffy, and Cheesy: Every bite is soft and airy, packed with delicious halloumi chunks that add a rich, savoury flavour.
• Naturally Aromatic: The combination of fresh mint and warm aromatic spices makes this bake smell incredible.
• Great for Any Occasion: Enjoy it warm for breakfast, as a savoury snack, or bring it to a friend’s house to share some slices over a cup of Greek coffee.
• A True Taste of Cyprus: A staple in traditional Cypriot baking that brings authentic flavours to your kitchen.

Ingredients

I've broken down the ingredients into three sections to make it easier to follow. As always, see the recipe card below for the exact quantities.

Wet Ingredients

• Eggs: Using both the egg whites and yolks! They are essential for binding the batter while keeping the texture light and fluffy.
• Light Olive Oil: A light Greek olive oil works best for this recipe, as it won’t overpower the flavour. If you prefer a richer taste, extra virgin olive oil is a great alternative.
• Milk: Helps create a smooth, even batter while keeping the halloumi cheese cake moist and soft.

Dry Ingredients

• Self-Raising Flour: Provides structure and lift, ensuring the halloumopita bakes up light and fluffy. If you’re using plain flour, you’ll need to add extra baking powder to achieve the same rise.
• Baking Powder: Even with self-raising flour, a little extra baking powder helps create a light and even rise. The grated halloumi, mint, and sultanas add weight to the batter, so this ensures the texture stays soft and fluffy.
• Mastiha & Mahlepi: These spices add a warm and slightly sweet flavour that is common in traditional Cypriot baking. A little goes a long way in adding depth to the taste.

Filling & Topping

• Halloumi Cheese: The heart of this recipe. Halloumi is traditionally made with goat’s milk, but you’ll often find it made with sheep’s milk or cow’s milk. No matter which type you use, always buy the best quality halloumi you can get your hands on.
• Fresh Mint: Brings a fresh, bold flavour to the halloumi cheese cake. Some recipes use dry mint for a more concentrated taste, but I prefer fresh herbs for its brighter, more aromatic flavour.
• Sultanas/ raisins: Bring sweetness to the dish and soften as they bake. Mix with self-raising flour before adding to the batter to stop them from sinking.
• Sesame Seeds: Sprinkled on top before baking, adding a subtle crunch, nutty flavour, and a classic finishing touch to the halloumopita.

Preparation

Follow these steps to get prepared and make the baking experience seamless and easy!

• Grate the halloumi: Use the fine side of a grater for finer chunks. If time allows, let it sit uncovered in the fridge overnight to dry out slightly. This removes excess moisture and helps it mix evenly into the batter.
• Chop the mint: Finely chop the fresh mint so it spreads evenly throughout the cake.
• Crush your mastiha: If your mastic gum is still in rock form, place it into a mortar and pestle and grind it into a powder consistency. Since mastiha can be sticky, add the mahlepi while grinding. This helps prevent clumping which then blends the aromatic spice evenly into the dry ingredients.
• Grease and flour your loaf tin: Lightly grease and flour a 23cm x 12cm loaf tin to prevent sticking. If you don’t have this exact size, something roughly the same size will work great.
• Prepare your mixing bowls: Use a large bowl to mix the wet ingredients with a machine. In a another big bowl, whisk together the dry ingredients so the baking powder and spices are evenly distributed before adding them to the wet mixture.
• Preheat your oven: Set it to 160°C (fan-forced) so it is at the right temperature when you are ready for baking!

Step-by-step Instructions

Now that everything is prepared, it's time to bring this recipe together. Follow these simple steps below to get the best results!

Mix the wet ingredients

1. In a large bowl, beat the eggs on high speed with a mixer for about a minute until light and fluffy.
2. Add the light olive oil and milk, then mix on low speed until fully combined.

Combine dry and wet ingredients

1. In a separate bowl, sift in the self-raising flour, baking powder, mastiha, and mahlepi. Mix everything together to ensure the spices are evenly distributed.
2. Gradually add the dry ingredients to the wet mixture, mixing until a smooth batter forms.

Fold in the fillings

1. Fold in the grated halloumi and chopped mint using a spatula, mixing gently to distribute them evenly.
2. Toss the sultanas with self-raising flour, then fold them into the batter to prevent sinking.

Bake

1. Pour the batter inside your baking tin, and spread it out as even as possible.
2. Gently tap the tin on the counter to release any air bubbles and level it out.
3. Sprinkle sesame seeds evenly over the top for a classic finishing touch.
4. Cover the tin loosely with aluminium foil, ensuring it doesn’t touch the batter. Bake in your preheated oven at 160°C (fan-forced) for 1 hour with the foil on.
5. Remove the foil and continue baking for 15-25 minutes until the top is firm and golden brown. A skewer inserted into the centre should come out clean.

Cool and Serve

1. Let the halloumopita cool in the tin for 10-15 minutes, then transfer it to a wire rack to cool completely.
2. Place onto a nice serving tray, slice and enjoy!

Top Tips

• Bring Your Eggs and Milk to Room Temperature: Cold ingredients can affect how the batter combines and rises. Let them come to room temperature before using for a smoother, more even texture.
• Coat the Sultanas in Flour: Don’t forget to toss the sultanas in self-raising flour before adding them to the batter. This prevents them from sinking to the bottom while baking, keeping them evenly distributed throughout the loaf.
• Don’t Skip the Foil: Covering the loaf with aluminium foil for the first hour ensures an even bake and stops it rising too quickly or the top splitting.

📖 Recipe