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
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Ali Muhammad Abbasi
[email protected]I loved the crispy crust and the flavorful filling. This pie is a must-try for any fan of Greek food.
Tik tok Roast シ
[email protected]This was a great way to use up some leftover cabbage. The pie was easy to make and very flavorful.
Rock Ff
[email protected]I'm not a big fan of cabbage, but this pie was surprisingly good. I would definitely make it again.
Milan Wanem
[email protected]This recipe is a keeper! I will definitely be making it again.
Nicholas Gonzales
[email protected]I had some trouble getting the crust to brown, but the rest of the pie turned out great.
Salome Kipkemoi
[email protected]The pie was a bit too salty for my taste, but overall it was still good.
sajawal khang
[email protected]I made this for a potluck and it was a hit! Everyone loved it.
Sabii Malik
[email protected]This was a delicious and unique dish. The cabbage was perfectly cooked and the dill and feta added a great flavor.
AR AF AT
[email protected]I've never had Greek cabbage pie before, but this recipe was easy to follow and turned out great! The flavors were well-balanced and the pie had a nice crispy crust.