Pearl Barley And Feta Oven Pie

by | Apr 11, 2012 | 15 comments

Pearl Barley Oven Pie
This is a beautiful supper or brunch dish. It presents itself like a work of art, as if the garden fairy came by and dotted your serving with greens and whites when you were day dreaming. A frittata in theory, this dish becomes an almost pie - hearty in nature with a thin gorgeous golden crust that results from baking in the oven.
Pearl Barley, Pea & Cheese Oven Pie
This oven pie uses pearl barley. I have always been fascinated by pearl barley, its grain reminding me of bleached cowrie shells that are notorious in the game of pachisi, a form of Indian ludo. Cooking pearl barley is easier than you think and like quinoa, you could have a bowl of cooked barley handy in the fridge to stir through your salads or stuff your omelettes.
Pearl Barley Pie Slice
The recipe is an adaptation of Alice Hart's version from her stunning cookbook Vegetarian. I love how fuss free it is yet delicate and sophisticated in appearance. It could be had warm with a drizzle of mustard sauce or cold with a green salad. It would adapt and evolve seasonally with whatever fresh produce you would dare experiment with.
Pearl Barley Oven Pie



Pearl Barley And Feta Oven Pie

Preparation Time - 20 minutes
Cooking Time - 45 minutes
Serves 6


1 cup pearl barley
12-14 mint leaves
3 cups water
1 cup fresh or frozen green peas
1 cup haloumi or goats cheese feta, cubed
2 garlic cloves, finely chopped
6 eggs, lightly beaten
3 tablespoons cream
3 tablespoons olive oil
freshly ground black pepper
sprinkling of sea salt and chili flakes (optional)


Cover pearl barley with water in a saucepan on medium heat. Add a pinch of salt and half the mint leaves. Bring to boil. Reduce heat to low and simmer for 20 minutes until tender. Add the peas and simmer for 3 to 4 minutes. Drain and set aside.
Preheat oven to 200C (400F). In a large bowl, chop remaining mint leaves and add eggs, cream and garlic. Season with pepper and mix gently. 
Place a large ovenproof frying pan over medium heat and add olive oil. Spoon barley and pea mixture in the pan and spread it out. Pour in the egg mixture, swirling the pan to distribute it evenly. Scatter haloumi or feta over the egg. Push some of the pieces down in to the egg. Cook for about 5 minutes on low heat and pop in to the preheated oven for about 20 minutes until egg has set and cheese has browned.

My Notes

The cheese used for the recipe is salty, so avoid seasoning with salt in the end. Although a generous sprinkle of chili flakes works very well. I love it best warm from the oven. I used goat's cheese feta.


Find More Recipes By CategoryBaking Cafe Style Vegetarian Whole Food



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. AnnellaW

    I loved this recipe. I was half expecting it to be bland but it really impressed me. The pearl barley has a lovely texture and nutty taste and the peas, mint and cheese work so well together. I'll definitely be making this again (and having leftovers for lunch tomorrow). I served it with a simple green salad dressed with walnut oil. That's all it needed.
    Congratulations on a healthy and tasty dish that is a pleasure to eat.

  2. tania@mykitchenstories

    The photos of this frittata make you want to gobble it up. I love the red table background

  3. SarahKate (Mi Casa-Su Casa)

    Beautiful photos of a beautiful dish! I love the idea of adding pearl barley. The texture would be amazing.

  4. Eha

    Use a lot of pearl barley, especially in winter, and do love feta. So, how come I have never thought to put the two together? Thank you! It looks great and will taste the same, I am certain . . .

  5. kankana

    I never had pearl barley before. Frittata is such a easy comforting meal and i am sure this will be my next fav. I need to just convince the husband to eat it!

  6. Vijitha

    The pie looks so filling and delicious. I have used barley to make Indian inspired dish but your version with eggs sounds tempting. I am going to try it for sure as barley and eggs are so perfect for South beach diet phase 2. And sneh, the pictures are so rustic. I love the red board, reminds me of a roadside tea stall that had a similar board for sitting.

  7. thelittleloaf

    I quite often make oven baked frittatas with potato but have never thought to include a grain. This looks gorgeous and filling and wholesome and totally delicious. And the photos are stunning, as always.

  8. Nisha

    Were you talking about yourself in the first paragraph? Coz you did make it look like a work of art!

    I can't make this because of eggs, but loved seeing the pictures 🙂

  9. Petra

    Yum, this looks gorgeous. I love pearl barley but mainly use it in soups, will have to try this when Grant is off is gluten-free diet!

  10. Kiran @

    What a creative twist in a savory pie -- barley adds so much texture. Lovely styling 🙂

  11. Sylvie @ Gourmande in the Kitchen

    I've been making a lot of frittatas lately, they make great leftovers and are quick meals.

  12. Laura (Tutti Dolci)

    I love a frittata, and what a great idea to include barley!

  13. Nic@diningwithastud

    I do love pearl barley. Great idea using it in a pie though 🙂 love it!

  14. Helen (Grab Your Fork)

    I would never have thought to put pearl barley in a frittata but this looks delicious - and perfect for a picnic!

  15. chinmayie @ love food eat

    I have never really tried pearl barley. I think i will enjoy it in salads.
    Pie looks really comforting and rustic.


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