Best 4 Greek Cabbage Pie With Dill And Feta Recipes
In the realm of culinary delights, Greek cuisine stands out with its vibrant flavors and unique ingredients. Among its many treasures is the delectable Greek cabbage pie, a dish that combines the goodness of cabbage with the richness of feta cheese, dill, and a symphony of spices. This savory pie is a testament to the culinary artistry of Greece, where simple ingredients are transformed into a masterpiece.
Greek cabbage pie, also known as lahanopita, is a versatile dish that can be enjoyed as a main course or as a hearty side. Its distinct flavor profile is achieved through a harmonious blend of cabbage, sautéed with onions and garlic, and seasoned with dill, mint, and a hint of nutmeg. The filling is then enveloped in a flaky phyllo dough, creating a golden-brown crust that adds a delightful textural contrast to the tender cabbage interior.
This article presents a collection of Greek cabbage pie recipes that cater to diverse dietary preferences and skill levels. From a traditional recipe that captures the authentic flavors of Greece to a vegan adaptation that caters to plant-based diets, these recipes provide a culinary journey through the heart of Greek cuisine.
1. **Traditional Greek Cabbage Pie:** This classic recipe showcases the essence of Greek cabbage pie, featuring a combination of sautéed cabbage, herbs, and feta cheese wrapped in crispy phyllo dough.
2. **Vegan Greek Cabbage Pie:** A delightful plant-based interpretation of the classic dish, this vegan cabbage pie uses tofu, nutritional yeast, and a blend of vegetables to create a savory filling, encased in a flaky phyllo crust.
3. **Lazy Cabbage Pie:** For those seeking a simpler approach, this "lazy" cabbage pie offers a one-pan solution, combining all the ingredients in a single skillet, resulting in a fuss-free and flavorful pie.
4. **Cabbage Pie with Ground Beef:** A hearty and protein-packed variation, this cabbage pie incorporates ground beef into the filling, adding extra depth and richness to the dish.
Each recipe provides step-by-step instructions, ensuring that both experienced and novice cooks can successfully recreate these culinary delights in their own kitchens. Detailed ingredient lists and helpful tips accompany each recipe, guiding readers through the cooking process and enabling them to create authentic Greek cabbage pies that will tantalize taste buds and transport them to the heart of the Mediterranean.
GREEK-STYLE KOHLRABI PIE OR GRATIN WITH DILL AND FETA
If you don't want to bother with the phyllo dough or you want to cut down on carbs or calories, make this as a gratin (see below). It's delicious either way. Because of the moisture in the kohlrabi, your phyllo will need to be recrisped in a low oven if the pie sits for any length of time.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
- Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
- Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
- Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
- Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams
CABBAGE PIE WITH DILL AND FETA
Make and share this Cabbage Pie With Dill and Feta recipe from Food.com.
Provided by Muddyboots
Categories Savory Pies
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Core and shredd a 2- 2 1/2 pound cabbage. Heat 2 tablespoons oil in pan adding diced onion cooking until fragrant then add minced garlic and doing the same. Stir in cabbage cook about 10 minutes add salt and pepper. Stir in dill and parsley then set aside. Turn oven to 375. Brush 10 inch pan with olive oil. Beat eggs and add cheese stir cabbage mixture into eggs. Melt butter. The 10 inch pan is lined with 7 sheets of the phyllo dough brushing each with oil and butter drapping edges of dough of the sides of the pan. put cabbage mixture into phyllo drapped pan bringing drapped edges over the top of cabbage mixture then layer remaining 5 sheets of phyllo dough brushing each with butter and oil mixture. Stuff edges into side of pan and make slashed on top for the excape of steam. Bake 40-50 minutes Herbs-although fresh is best the following can substitute- 1 teaspoon dried or 1/4 teaspoon powdered = 1 tablespoon fresh.
Nutrition Facts : Calories 279.6, Fat 16.7, SaturatedFat 6.2, Cholesterol 103.2, Sodium 448, Carbohydrate 24.2, Fiber 3.4, Sugar 5.8, Protein 9.5
CRISPY GREEK-STYLE PIE
A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
- Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
- Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.
Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
Tips:
- Choose the right cabbage: Use a firm, green cabbage for the best results. Savoy cabbage is a good option as it has tender leaves that will cook evenly.
- Slice the cabbage thinly: This will help it cook evenly and quickly.
- Rinse the rice: This will remove the starch from the rice and help prevent it from becoming sticky.
- Use fresh herbs: Fresh dill and mint will give the pie the best flavor. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
- Don't overcook the pie: The cabbage should be tender but still have a bit of crunch. Overcooked cabbage will be mushy.
- Serve the pie warm or at room temperature: This pie is best served warm or at room temperature. It can be stored in the refrigerator for up to 3 days.
Conclusion:
Greek cabbage pie is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover cabbage. Follow these tips to make the best Greek cabbage pie: choose the right cabbage, slice it thinly, rinse the rice, use fresh herbs, don't overcook the pie, and serve it warm or at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
