GREEK CABBAGE PIE WITH DILL AND FETA
A favorite winter pie in the northern regions of Greece, this is a bit time consuming to make, but worth every minute. Serve it as a vegetarian main course at your next dinner party.
Provided by Martha Rose Shulman
Categories pies and tarts
Time 1h30m
Yield 1 10-inch pie, serving 8
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted water to a boil, and 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 375ºF. 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, 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 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 room temperature.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 525 milligrams, Sugar 5 grams, TransFat 0 grams
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
Ethan Beauvais
[email protected]0/10 would not recommend.
Mangle Rizea
[email protected]Avoid this recipe at all costs!
Amiee Patterson
[email protected]This was a waste of time and ingredients.
Muneeb Asif
[email protected]I didn't like this recipe.
Luckmil Godwin
[email protected]Meh.
Dylan A
[email protected]Not bad, but not amazing.
Ejiro Fejiro
[email protected]Easy to make and so yummy!
Marjan Ahmed
[email protected]This was a hit at my party!
Micheal Howard
[email protected]I'll be making this again!
qamer sialvi
[email protected]Delicious!
Zakaria Islam
[email protected]This pie was a great way to use up some leftover cabbage. It was easy to make and the flavors were spot-on. I'll definitely be making this again.
Misto chanda Misto chanda
[email protected]I had some trouble getting the phyllo dough to cooperate, but the end result was worth it. The pie was crispy and flavorful. I'll definitely be making this again, but I'll be sure to watch a tutorial on how to work with phyllo dough first.
ThisIsntMe IsItYou
[email protected]This pie was a bit too salty for my taste, but I think that's because I used a bit too much feta cheese. Other than that, it was a delicious and easy-to-make dish.
Firik Germew
[email protected]I'm not a huge fan of cabbage, but I loved this pie! The dill and feta really helped to balance out the cabbage flavor. I'll definitely be making this again.
Isavel Martinez
[email protected]This recipe was easy to follow and the pie turned out great! I used a store-bought phyllo dough and it worked perfectly. The cabbage filling was flavorful and the feta cheese added a nice salty tang.
Tahera Rabi
[email protected]I've made this pie several times now and it's always a hit! The cabbage cooks down beautifully and the dill and feta add so much flavor. I like to serve it with a side of tzatziki sauce.
Sunday Temitope
[email protected]This Greek cabbage pie was a delightful surprise! The flavors of the cabbage, dill, and feta cheese harmonized perfectly, creating a savory and satisfying dish. The phyllo dough added a crispy texture that complemented the soft and tender filling. I