This recipe originally called for green cabbage but I figured red cabbage could also work and may even be kinda fun and colorful. They don’t taste so incredibly different, do they? I don’t think so. This recipe from The New York Times said that all of this filling would fit in a 10 inch tart pan. As I started cooking the cabbage I realized that there was no way it would fit in something so small so I pulled out my 9×13 glass baking dish and used that instead. It fit perfectly.
I had also never used phyllo dough before. I was a bit nervous because the sheets are so thin and delicate. It turned out to be very forgiving and easy to work with. I have a pastry brush but I could not find it for the life of me so I just smeared the olive oil onto the various layers with my fingers and it was fine. Some of the sheets tore but it didn’t matter. The other layers made up for those holes and the pie had a nice, uniform, crispy, flaky, olive oil scented crust all the way around it. It was truly heavenly when it came out of the oven and it was still delicious the next day when I brought it to work.
Adapted from New York Times
- 1 head of red cabbage
- 1 large red onion
- 1 leek, sliced, white part only
- 2 garlic cloves, minced
- 1/2 cup of fresh chopped dill
- 3 large eggs, beaten
- 8 ounces Greek feta, crumbled
- 1 16 ounce package of phyllo dough
- Olive oil
- Salt & pepper
- Bring a large pot of generously salted water to a boil. Add the cabbage to the boiling water and blanch for 1 minute. Pour into a colander and drain. Let cool.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onion and leek. 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 brown, about 10 minutes. Add salt and pepper to taste. Stir in the dill, and set aside to cool.
- Preheat the oven to 375ºF. Brush a 9 x 13 baking dish with olive oil.
- Beat the eggs in a large bowl and beat in the crumbled feta. Stir in the room temp cabbage mixture and combine well.
- Line the baking dish 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.