I decided to start with a cabbage pie only because we happened to have some cabbage still growing in our garden. This winter has been unseasonably warm so it is nice to actually have produce in January! I found this recipe on the Internet and tweaked it a bit to suit us. It was such a hit that I have made it a couple of times. It may not be my kids absolute favorite pie, but they did eat it for dinner for about three nights.
Cabbage Pie Recipe
2 large green cabbage, about 2 to 2 1/2 pounds, quartered, cored, and shredded
1/4 cup extra virgin olive oil
1 large yellow onion, chopped
2 large garlic cloves, minced
Salt and freshly ground pepper
5 large eggs, beaten
6 ounces feta cheese, crumbled
12 sheets phyllo dough
1 tablespoon unsalted butter, melted (optional)
1. 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.
2. Preheat the oven to 375ºF. Brush a 10-inch pie dish with olive oil. Beat the eggs in a large bowl and beat in the crumbled feta. Stir in the cabbage mixture and combine well.
3. Line the pie dish with 5 pieces of phyllo dough, brushing every couple of pieces with oil or butter. Fill with the cabbage mixture. Fold the draped edges in over the filling, then layer the 5-8 more pieces on top, brushing each piece with olive oil/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.
5. Bake 40 to 50 minutes in the preheated oven, until the phyllo is crisp and dark golden brown (may want to begin cooking with piece of foil placed lightly over dish so that phylo does not cook too quickly. Serve hot, warm, or at room temperature. (It is actually not too bad cold!)
Yield: 1 10-inch pie, serving 8
Carpie Diem 