Serves: 8–10

Prep Time: 30 minutes

Cook Time: 45–55 minutes

Total Time: About 1 hour 20 minutes

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Ingredients

Filling

• 1 medium cabbage (about 900 g / 2 lb), finely shredded
• 2 medium carrots, grated
• 1 onion, finely chopped
• 3 tablespoons olive oil or butter
• 3 garlic cloves, minced
• 3 eggs
• 200 g (7 oz) feta cheese, crumbled
• 200 g (7 oz) mozzarella, shredded
• 2 tablespoons fresh dill, chopped
• 2 tablespoons parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon thyme (optional)

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Phyllo Layers

• 12–14 sheets phyllo dough
• 100 g (7 tablespoons) melted butter

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Cream Custard (Poured Over Top)

• 3 eggs
• 250 ml (1 cup) milk
• 250 ml (1 cup) heavy cream
• 100 g grated mozzarella
• 2 tablespoons melted butter
• 1 teaspoon baking powder
• Pinch salt
• Pinch pepper

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Egg Wash

• 1 egg
• 1 tablespoon milk

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Instructions

Step 1 – Cook Vegetables

Heat oil in a large pan.

Cook onions for 4 minutes.

Add garlic.

Add cabbage.

Cook for 8–10 minutes until soft.

Add carrots.

Cook another 5 minutes.

Season with:

• Salt
• Pepper
• Paprika
• Thyme

Allow mixture to cool.

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Step 2 – Mix Filling

Combine cooled vegetables with:

• Eggs
• Feta
• Mozzarella
• Dill
• Parsley

Mix well.

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Step 3 – Prepare Baking Dish

Grease a 9×13-inch (23×33 cm) baking dish.

Place one phyllo sheet.

Brush with butter.

Repeat with 5–6 sheets.

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Step 4 – Add Filling

Spread cabbage mixture evenly.

Cover with remaining phyllo sheets, brushing butter between each layer.

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Step 5 – Make Custard

Whisk together:

• Eggs
• Milk
• Cream
• Mozzarella
• Butter
• Baking powder
• Salt
• Pepper

Pour evenly over the pastry.

Allow to sit for 10 minutes.

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Step 6 – Score

Using a sharp knife, cut the top into serving squares before baking.

Brush with egg wash.

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Step 7 – Bake

Bake at:

180°C (350°F)

for 45–55 minutes

until deeply golden brown.

Let rest 15 minutes before cutting.

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Nutrition Facts

Approximate values (per serving, assuming 10 servings)

Values are estimates and vary with ingredient brands and portion size.

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Tips

• Squeeze excess moisture from cooked cabbage before mixing.
• Keep phyllo covered with a damp towel while assembling.
• Butter every sheet for the crispiest texture.
• Rest after baking so the slices hold together.

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Variations

Add Meat

Mix in:

• 300 g cooked ground beef
• or chicken
• or turkey

Vegetarian

Add:

• Spinach
• Mushrooms
• Zucchini
• Bell peppers

Cheese Options

Replace feta with:

• Ricotta
• Cottage cheese
• Farmer’s cheese
• Gouda
• Cheddar

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Storage

Refrigerator

• Up to 4 days

Freezer

• Up to 3 months

Reheat at 180°C (350°F) for 15–20 minutes to restore crispness.

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Frequently Asked Questions (Q&A)

Q: Can I use pre-shredded coleslaw mix?
A: Yes. A mix of cabbage and carrots works well and saves preparation time.

Q: Can I make it ahead?
A: Yes. Assemble the pie, refrigerate overnight, and bake the next day.

Q: Can I freeze it before baking?
A: Yes. Wrap tightly and freeze for up to 3 months. Bake directly from frozen, adding about 15–20 minutes to the baking time.

Q: Why is my phyllo soggy?
A: The filling may have been too wet. Drain cooked vegetables well and avoid adding extra liquid.

Q: Can I use puff pastry instead of phyllo?
A: Yes. Puff pastry gives a richer, flakier result but will be thicker than traditional phyllo.

Q: What can I serve with it?
A: It pairs well with:

• Greek yogurt or sour cream
• Tomato and cucumber salad
• Garlic yogurt sauce
• Fresh herb salad
• Soup

Q: How do I know it’s done?
A: The top should be deep golden brown, and a knife inserted in the center should come out hot with no runny custard.

Q: Can I make it gluten-free?
A: Yes, if you can find gluten-free phyllo pastry. All other ingredients are naturally gluten-free; always check labels for hidden gluten.