GREEK CABBAGE PIE WITH DILL AND FETA

Greek Cabbage Pie with Dill and Feta image

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

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Ingredients

1 large green cabbage, about 2 to 2 1/2 pounds, quartered, cored, and shredded
1/4 cup extra virgin olive oil
1 large red onion, chopped
2 large garlic cloves, minced
Salt and freshly ground pepper
1/4 cup chopped fresh dill
1/4 cup chopped fresh Italian parsley
3 large eggs, beaten
6 ounces feta cheese, crumbled
12 sheets phyllo dough
1 tablespoon unsalted butter, melted (optional)

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