Based on your photo: shredded cabbage and carrot under a creamy custard, baked between crisp, flaky layers and cut into squares.
Introduction
This is a savory pie with crackly golden layers outside and a soft, creamy vegetable filling inside. The shredded cabbage and carrot cook down sweet and tender in the creamy batter, and fresh dill finishes it. It’s cheap, filling and great for sharing.
History
Layered pastry pies are an old tradition across the Balkans, Turkey, the Middle East and Eastern Europe. Börek, burek, pita and pirog are all relatives, made with thin dough and whatever filling the household had. Cabbage was a cold-climate staple because it stored well through winter, so cabbage pies became everyday comfort food. This version is a modern, easier take that uses store-bought phyllo and a poured creamy mixture.
Ingredients (12 squares)
Pastry
- 1 pack phyllo (filo) sheets, about 400 g (14 oz)
- 80 g (⅓ cup) melted butter or oil, for brushing
Filling
- ½ medium white cabbage (about 600 g), finely shredded
- 2 carrots, grated
- 1 small onion, finely diced (optional)
- 1 tsp salt, ½ tsp black pepper
- Small bunch of fresh dill or parsley, chopped
Creamy batter
- 3 eggs
- 250 ml (1 cup) milk
- 150 g (⅔ cup) plain yogurt or sour cream
- 100 g (1 cup) grated cheese (mozzarella, cheddar or feta)
- 2 tbsp flour
- ½ tsp salt
Method
- Prep the vegetables. Toss the cabbage with the salt, rub it for 2 minutes, then let it sit for 10 minutes. Squeeze out the liquid. This keeps the pie from going soggy.
- Mix the filling. Combine cabbage, carrot, onion, pepper and most of the herbs.
- Make the batter. Whisk the eggs, milk, yogurt, flour and salt until smooth, then stir in the cheese.
- Layer the base. Heat the oven to 180°C (350°F). Brush a 23×33 cm (9×13 in) dish with butter and lay in 5–6 phyllo sheets, brushing each one.
- Build the pie. Spread half the vegetables over the base and pour over a third of the batter. Add 3–4 more brushed sheets, then the rest of the vegetables and another third of the batter.
- Top it. Finish with 5–6 brushed sheets, scrunching the top layer a little for a crisp, rustic finish.
- Cut before baking. Slice into squares with a sharp knife, cutting all the way down. Pour the remaining batter into the cuts and over the top, then sprinkle with dill.
- Bake for 40–45 minutes, until deep golden and puffed. Rest for 10 minutes before serving.
Tips
- Squeezing the cabbage is the most important step.
- Brush every layer for the flakiest result.
- Use a sharp knife and a sawing motion to cut phyllo cleanly.
- Add cooked chicken, mince or mushrooms to make it a main dish.
Benefits
- Cabbage gives fiber, vitamin C and vitamin K.
- Carrots add beta-carotene and natural sweetness.
- Eggs, yogurt and cheese provide protein and calcium.
- Herbs add flavor with almost no calories.
- It’s vegetarian, budget-friendly and easy to portion.
- It’s lighter than a meat pie, though the butter and cheese still make it a treat.
Serving ideas
Serve warm with a garlicky yogurt dip, a tomato-cucumber salad, or soup. It’s also good cold the next day, so it works well for lunchboxes. It keeps 3 days in the fridge and reheats well in the oven at 170°C (340°F) for 10 minutes to crisp it back up.
Who will love it
- Vegetarians looking for something hearty
- Busy families who want an impressive dish with simple ingredients
- Pastry fans who love the crunch of golden, flaky layers
- Hosts who need a make-ahead dish for guests
- Anyone who “doesn’t like cabbage”, since baked this way it’s sweet and mild
Conclusion
This pie turns plain cabbage and carrots into something golden, creamy and crisp, and it feeds a crowd for very little money. Once you have the method, you can swap in zucchini, spinach, leeks or different cheeses and make it your own.
I can also scale it, make a dairy-free version, or turn it into a printable recipe card if you’d like.