GREEK CABBAGE PIE WITH DILL AND FETA
Categories Cheese Vegetable Bake Vegetarian Dinner Casserole/Gratin Winter Dill
Yield 8 people
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted water to a boil. Meanwhile fill a large bowl with ice water. Add the cabbage to the boiling water and blanch for 1 minute. Transfer to the ice water, allow to cool for a couple of minutes, then drain. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt, stir together and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the cabbage. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. Add salt and pepper to taste. Stir in the dill and parsley, and set aside. Preheat the oven to 375XF. 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 cabbage mixture and combine well. Line the pan with 7 pieces of phyllo dough, 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 sheets drape evenly over the pan. Fill with the cabbage mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil (or olive oil and butter). Stuff the edges into the sides of the pan. Make a few slashes in the top so that steam can escape as the pie bakes. Bake 40 to 50 minutes in the preheated oven, until the phyllo is crisp and dark golden brown. Serve hot, warm, or at room temperature. Advance preparation: The cabbage filling can be made through Step 2 up to a day ahead and refrigerated. You can assemble the pie several hours before baking and keep in the refrigerator, or freezer. Transfer directly from the freezer to the preheated oven, and increase the baking time by about 10 minutes. You can bake the tart ahead, but you must re-crisp the phyllo in a medium-low oven (325XF) for 10 to 20 minutes.
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Zainab Fayaz
[email protected]I can't wait to try this recipe again with different fillings. I think it would be great with spinach, or even with a mixture of vegetables.
Star Boy
[email protected]This pie is a delicious and affordable way to feed a crowd. I made it for a potluck and it was a huge hit.
Carleena Wood
[email protected]I served the pie with a side of tzatziki sauce. It was the perfect accompaniment.
Mateo Esqueda
[email protected]This pie is a great make-ahead dish. I made it the day before I served it and it was even better the next day.
Brandy Bourque
[email protected]I baked the pie for a few minutes longer than the recipe called for, just to make sure the crust was nice and crispy.
M Aryan
[email protected]I added some chopped walnuts to the filling for extra crunch. It was a nice addition.
Dan Ramirez
[email protected]I used a store-bought phyllo dough crust to save time. The pie still turned out great, but I think it would have been even better with a homemade crust.
Mayra Velasquez
[email protected]I'm not a big fan of dill, so I omitted it from the recipe. The pie was still very good, but I think it would have been even better with the dill.
Siman Dada
[email protected]This pie is a great way to use up leftover cabbage. I had some cabbage that was about to go bad, so I decided to try this recipe. I'm so glad I did! The pie was delicious and my family loved it.
By Jani 4u
[email protected]I was pleasantly surprised by how flavorful this pie was. I wasn't sure how the cabbage and feta cheese would go together, but it was a perfect combination. The dill added a nice touch of freshness.
Zamantha De amor
[email protected]I love the simplicity of this recipe. The few ingredients come together to create a truly delicious dish. I highly recommend it!
Halaat Tv
[email protected]This recipe is a keeper. The pie is easy to make and always turns out perfect. I've made it several times for my family and friends, and they all love it.
MD Apurbo Alif
[email protected]I made this pie for a vegetarian friend and it was a huge success. She said it was the best cabbage pie she had ever tasted. I'm glad I found this recipe!
Evelyn bohlolo
[email protected]The pie was a hit at my potluck party. Everyone raved about the unique flavor combination and the crispy crust. I'll definitely be making this again.
Tuamil Khan
[email protected]This recipe was easy to follow and produced a delicious and authentic Greek cabbage pie. I used fresh dill from my garden, which really made the dish come alive. My family loved it!
Ahmad Hakimi
[email protected]I'm not usually a fan of cabbage, but this pie changed my mind. The cabbage was cooked to perfection and had a slightly sweet flavor that paired well with the tangy feta cheese. The dill added a nice herbal note.
Ahtisham MALIK
[email protected]This Greek cabbage pie was a delightful surprise! The flavors of the dill and feta cheese complemented each other perfectly, and the cabbage filling was tender and flavorful. I especially appreciated the crispy phyllo dough crust.