Cabbage Phyllo Pie

A crispy, golden cabbage phyllo pie with a savory, creamy cabbage filling. The outside is flaky and golden while the inside stays soft, flavorful, and packed with vegetables.

Ingredients

Cabbage Filling

• 1 medium green cabbage, about 900 g–1 kg, finely shredded
• 2 medium carrots, grated
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried dill
• ½ teaspoon dried oregano
• ¼ cup fresh parsley, chopped
• ½ teaspoon chili flakes, optional

Creamy Egg Mixture

• 3 large eggs
• 1 cup plain Greek yogurt
• ½ cup milk
• ½ cup olive oil
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Phyllo Layers

• 12–14 sheets phyllo pastry
• 1 egg yolk for brushing the top
• 1 tablespoon sesame seeds, optional
• ½ cup crumbled feta cheese, optional

Instructions

1. Prepare the cabbage

1. Remove the tough outer leaves from the cabbage.
2. Slice the cabbage very thinly.
3. Heat 2 tablespoons olive oil in a large skillet or pot over medium heat.
4. Add the chopped onion and cook for 3–4 minutes.
5. Add the garlic and cook for another 30 seconds.
6. Add the shredded cabbage and grated carrots.
7. Season with salt, black pepper, paprika, dill, oregano, and chili flakes if using.
8. Cook for 10–15 minutes, stirring frequently.
9. The cabbage should become soft and most of its moisture should evaporate.
10. Stir in the fresh parsley.
11. Remove from the heat and allow the filling to cool slightly.

Important: Don’t skip cooking and draining the cabbage. Excess moisture can make the phyllo soggy.

2. Make the sauce

In a large bowl, whisk together:

• 3 eggs
• Greek yogurt
• Milk
• Olive oil
• Baking powder
• Salt
• Black pepper

Mix until smooth.

3. Assemble the pie

1. Preheat your oven to 375°F (190°C).
2. Grease a 9 × 13-inch (23 × 33 cm) baking dish.
3. Place one sheet of phyllo pastry into the dish.
4. Lightly brush it with the egg-yogurt mixture.
5. Add another phyllo sheet and brush again.
6. Continue until you have about 5–6 phyllo sheets on the bottom.
7. Spread the cooked cabbage and carrot filling evenly over the pastry.
8. Sprinkle feta cheese over the cabbage if using.
9. Add another phyllo sheet.
10. Lightly brush with the sauce.
11. Continue layering the remaining phyllo sheets.
12. Pour the remaining egg mixture over the top.
13. Brush the surface with beaten egg yolk.
14. Sprinkle with sesame seeds if desired.

4. Bake

Bake at 375°F (190°C) for 40–50 minutes, or until:

• The top is deeply golden brown.
• The phyllo is crisp.
• The center feels set.

If the top starts browning too quickly, loosely cover it with foil for the remaining baking time.

5. Rest and serve

Remove from the oven and allow the pie to rest for 10–15 minutes.

Cut into squares or rectangles and serve warm.

Nutrition Information

Approximate per serving, based on 12 servings:

• Calories: 300–330 kcal
• Protein: 8–10 g
• Carbohydrates: 30–34 g
• Fat: 16–19 g
• Saturated Fat: 3–5 g
• Fiber: 3–4 g
• Sugar: 5–6 g
• Sodium: 500–650 mg
• Calcium: 100–150 mg
• Iron: 1.5–2 mg

Nutrition varies depending on the phyllo brand, cheese, yogurt, and amount of oil used.

Tips for the Best Cabbage Phyllo Pie

• Squeeze/drain the cabbage well after cooking.
• Keep unused phyllo covered with a slightly damp kitchen towel so it doesn’t dry out.
• Don’t drown every phyllo sheet in sauce—use a light coating.
• Let the pie rest before cutting so the filling sets.
• For an extra-crispy bottom, bake the pie on a preheated baking sheet.
• Fresh dill gives this pie especially good flavor.
• Feta adds a salty, creamy contrast but can be omitted.

Q&A

Q: Can I make this without feta?
Yes. The pie is delicious without cheese.

Q: Can I add cheese?
Yes. Feta, mozzarella, or a mixture of feta and mozzarella all work well.

Q: Why did my phyllo become soggy?
Usually because the cabbage released too much moisture. Cook the cabbage until the excess liquid has evaporated before assembling.

Q: Can I prepare it ahead of time?
Yes. You can assemble it several hours ahead and refrigerate it until ready to bake.

Q: Can I freeze cabbage phyllo pie?
Yes. Cool it completely, portion it, wrap tightly, and freeze. Reheat in the oven for the crispiest result.

Q: Can I use red cabbage?
You can, but green cabbage gives the traditional appearance and milder flavor.

Q: Can I add meat?
Yes. Cooked ground beef, turkey, or chicken can be added to the cabbage filling.

Q: How long does it keep?
Store leftovers covered in the refrigerator for up to 3 days.

Q: How should I reheat it?
Reheat at 350°F (175°C) in the oven for about 10–15 minutes until hot and crisp.