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Cabbage and goat's cheese filo pie
Cabbage and goat's cheese filo pie
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Luxurious vegetarian dish that will even impress meat lovers.
Ingredients:
  • 100ml extra virgin olive oil
  • 2 leeks, white part only, thinly sliced
  • 250g (about 1/4) savoy cabbage, finely shredded
  • 1 tsp fennel seeds
  • 2 tsp cumin seeds
  • 120g soft goat’s cheese,(see note) crumbled
  • 40.00 ml roughly chopped dill
  • 14 sheets filo pastry (see note)
  • 125g butter, melted
  • 200g Greek feta, crumbled
  • 2 lemons
  • 62.50 ml dill sprigs
  • 82.50 ml fresh mint leaves
Instructions:
  • In a frying pan over medium heat, heat 60ml (1/4 cup) oil. Sauté leeks for 5 minutes until softened. Mix in cabbage, 1 teaspoon each of salt, fennel, and cumin, and cook for another 5 minutes until cabbage is soft. Let it cool for 5 minutes, then gently combine with goat’s cheese and dill.
  • 1. Preheat the oven to 180C. Divide the filling into 7 equal portions. Layer 2 filo sheets, brushing butter between each sheet. Cover the remaining filo sheets with a clean, damp tea towel. Place a portion of filling lengthwise along the pastry edge. Roll up the pastry tightly. Carefully coil the roll in a 24cm round shallow cake pan, starting from the center with the seam down. Repeat with the remaining pastry and filling, coiling each roll around the previous one until the pan is filled.
  • Brush the pie with rich, melted butter, then generously scatter with flavorful feta cheese and the remaining teaspoon of fragrant cumin seeds. Bake until the pie reaches a beautiful golden hue, about 25 minutes.
  • Prepare the lemon segments by cutting them into thirds, saving the membranes. Toss the segments in a bowl with herbs, lemon juice from the membranes, 2 tablespoons of oil, and season generously with salt and pepper.
  • Sprinkle fragrant herb blend generously over the pie before presenting.

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