Greek cuisine · Dough, Pasta & Rice

Lachanopita (Cabbage Pie)

White cabbage pie with braised cabbage, onion and plenty of dill layered between crisp phyllo sheets.

Ingredients · for 6 servings

• 1 small white cabbage (approx. 1 kg)
• 2 onions
• 1 bunch dill
• 150 g feta
• 8 sheets phyllo dough
• 2 eggs
• 100 ml olive oil
• 1 tsp sweet paprika
• Salt, pepper

Instructions

1. Quarter the white cabbage, remove the core and shred the leaves finely; mix with 1 tsp salt and let sit for 15 min., then squeeze out firmly.
2. Finely dice the onions and sweat in 4 tbsp olive oil for 6 min. until translucent, add the cabbage and braise over medium heat for 12–15 min. until soft and no longer releasing liquid.
3. Season the mixture with paprika and pepper and let cool completely, then fold in the crumbled feta, chopped dill and eggs.
4. Brush a baking sheet with olive oil, lay in four phyllo sheets one at a time, brushing each thinly with oil.
5. Spread the filling evenly, cover with the remaining four oiled sheets, tuck in the edges, score the top into diamonds and sprinkle lightly with water.
6. Bake at 190°C top/bottom heat for 40–45 min. until the surface is deeply browned and crisp, then let rest for 10 min. and cut while lukewarm.