1.
Preheat oven to 180°C. Grease and line base of a 25 x 6cm baking dish.
2.
Heat the oil in a large frying pan over a low heat. Add the leeks and cook for 5-6 minutes or until softened. Transfer the leeks to a bowl and set aside.
3.
Cook peas in boiling, salted water for two minutes, add the spinach leaves and cook for a further minute, then drain and refresh.
4.
Combine the fetta, haloumi and parmesan in a bowl. Beat the eggs and three-quarters of the mixed cheese together. Season with salt and pepper. Add the cooked vegetables, fresh mint and breadcrumbs. Pour into the prepared dish and then top with the remaining cheese.
5.
Bake in the oven for 45 minutes, then turn out onto a serving dish and garnish with some mint leaves and the extra cheeses.