Cabbage Feta And Dill Piroshki Recipes

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GREEK CABBAGE PIE WITH DILL AND FETA



Greek Cabbage Pie with Dill and Feta image

A favorite winter pie in the northern regions of Greece, this is a bit time consuming to make, but worth every minute. Serve it as a vegetarian main course at your next dinner party.

Provided by Martha Rose Shulman

Categories     pies and tarts

Time 1h30m

Yield 1 10-inch pie, serving 8

Number Of Ingredients 11

1 large green cabbage, about 2 to 2 1/2 pounds, quartered, cored, and shredded
1/4 cup extra virgin olive oil
1 large red onion, chopped
2 large garlic cloves, minced
Salt and freshly ground pepper
1/4 cup chopped fresh dill
1/4 cup chopped fresh Italian parsley
3 large eggs, beaten
6 ounces feta cheese, crumbled
12 sheets phyllo dough
1 tablespoon unsalted butter, melted (optional)

Steps:

  • Bring a large pot of generously salted water to a boil, and meanwhile fill a large bowl with ice water. Add the cabbage to the boiling water and blanch for 1 minute. Transfer to the ice water, allow to cool for a couple of minutes, then drain.
  • 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. Add salt and pepper to taste. Stir in the dill and parsley, and set aside.
  • Preheat the oven to 375ºF. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl and beat in the crumbled feta. Stir in the cabbage mixture and combine well.
  • Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the cabbage mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil (or olive oil and 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.
  • Bake 40 to 50 minutes in the preheated oven, until the phyllo is crisp and dark golden brown. Serve hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 525 milligrams, Sugar 5 grams, TransFat 0 grams

CABBAGE, FETA AND DILL PIROSHKI



Cabbage, Feta and Dill Piroshki image

There are as many possible fillings for piroshki as there are countries that claim the yeasted, stuffed buns as their own. In Russia and Ukraine, where they are an especially popular street food, you'll find versions that are baked and versions that are fried with fillings both sweet and savory. In this baked version, the slightly sweet, butter- and egg-enriched dough encloses a filling of silky cooked green cabbage, which provides a nice counterpoint to salty feta. Once you've made these a couple times, you might start dreaming up your own fillings. Piroshki are a wonderful way to use up odds and ends.

Provided by Jessica Battilana

Categories     breads, appetizer, side dish

Time 1h10m

Yield 15 piroshki

Number Of Ingredients 16

1 cup/240 milliliters milk, warmed
1 tablespoon granulated sugar
1 1/2 teaspoons active dry yeast
3 to 3 1/4 cups/385 to 415 grams all-purpose flour, plus more for rolling the dough
1 large egg, at room temperature
1 tablespoon unsalted butter, softened
1/2 teaspoon kosher salt
Nonstick cooking spray
1 large egg, beaten with 1 teaspoon water, for egg wash
4 tablespoons/55 grams unsalted butter (1/2 stick)
1 onion, thinly sliced
1 small green cabbage (about 1 1/2 pounds/680 grams), cored and cut into 1/2-inch ribbons
Kosher salt and black pepper
1 cup/about 225 grams crumbled feta
1/2 cup/30 grams finely chopped fresh dill
Flaky salt, for sprinkling (optional)

Steps:

  • Make the dough: In the bowl of a mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon), combine the milk and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add 3 cups/385 grams of the flour, the egg, the butter and the salt, and mix until combined. Increase the speed to medium, and mix until the dough comes together in a smooth ball. The dough will be soft but should not stick to your fingers. If it does, add more flour by tablespoons. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
  • While the dough rises, make the filling: In a large (12-inch) high-sided skillet over medium heat, melt the butter. Add the onion, cabbage and a few generous pinches of salt, stir to coat with butter and cook, stirring frequently, until the cabbage is soft and tender but not browned, and all the liquid has cooked off, 15 to 20 minutes. Remove from the heat and let cool, then stir in the feta, dill, and more salt and pepper to taste.
  • Line 2 baking sheets with parchment paper. Gently punch down the dough, transfer to a work surface and divide into 15 pieces, each about 1 1/2 ounces/45 grams. Roll the pieces into balls, then cover them loosely with a clean dish towel. Working with one piece of dough at a time, roll into a 4-inch/10-centimeter circle using a rolling pin. (If your dough is particularly sticky, you can dust your work surface with a bit of flour, but adding too much flour makes rolling the dough difficult, so be cautious.) Add 2 to 3 tablespoons filling to the center of each dough round. Pull the dough up and around the filling, pinching the dough firmly to enclose the filling. Place seam-side down, 2 inches apart, on the prepared baking sheets. Repeat with the remaining dough and filling. (The piroshki can be made up to this point and frozen for up to 1 month. Freeze on the baking sheet, then transfer to a resealable freezer storage bag. Bake as directed below, adding 2 to 3 minutes to the total baking time.)
  • Place the racks in the top and bottom third of the oven, and heat oven to 375 degrees. Lightly spray a sheet of plastic wrap with nonstick cooking spray, cover each pan of piroshki and let stand at room temperature until puffy, 30 minutes. Brush the tops of each with egg wash and sprinkle with flaky salt, if using, or kosher salt. Bake until browned, 20 to 25 minutes, rotating the pans and switching oven racks halfway through baking. Transfer the piroshki from the sheet pan to a wire rack and let cool. Serve warm or at room temperature.

TAYLOR'S PIROSHKI



Taylor's Piroshki image

These are as authentic Russian as you can get without traveling to Russia. I received the recipe from my Russian language teacher in high school and have been making them ever since. The kids like them too! They take a little time to roll out - but then doesn't anything 'authentic' take a little time?

Provided by TAYLORSMOMMY

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 2h

Yield 11

Number Of Ingredients 14

1 ½ pounds ground beef
1 onion, finely chopped
1 teaspoon salt
ground black pepper to taste
dried dill weed to taste
1 (.25 ounce) package active dry yeast
¼ cup warm water
1 cup milk
3 eggs
½ cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
4 cups all-purpose flour
3 cups oil for frying

Steps:

  • In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
  • Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
  • Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
  • Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
  • Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
  • In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 42.4 g, Cholesterol 67.1 mg, Fat 24.7 g, Fiber 2 g, Protein 13.5 g, SaturatedFat 5.5 g, Sodium 478 mg, Sugar 4 g

TRADITIONAL RUSSIAN PIROZHKI



Traditional Russian Pirozhki image

I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

Provided by Rex

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h50m

Yield 30

Number Of Ingredients 11

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
½ medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste

Steps:

  • Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
  • Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
  • While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
  • Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  • Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
  • Bake for 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g

CABBAGE PIE WITH DILL AND FETA



Cabbage Pie With Dill and Feta image

Make and share this Cabbage Pie With Dill and Feta recipe from Food.com.

Provided by Muddyboots

Categories     Savory Pies

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 cabbage
1/4 cup olive oil
1 onion
2 garlic cloves
salt & pepper
1/4 cup fresh dill
1/4 cup fresh parsley
3 eggs
6 ounces feta
12 sheets phyllo dough
1 tablespoon butter

Steps:

  • Core and shredd a 2- 2 1/2 pound cabbage. Heat 2 tablespoons oil in pan adding diced onion cooking until fragrant then add minced garlic and doing the same. Stir in cabbage cook about 10 minutes add salt and pepper. Stir in dill and parsley then set aside. Turn oven to 375. Brush 10 inch pan with olive oil. Beat eggs and add cheese stir cabbage mixture into eggs. Melt butter. The 10 inch pan is lined with 7 sheets of the phyllo dough brushing each with oil and butter drapping edges of dough of the sides of the pan. put cabbage mixture into phyllo drapped pan bringing drapped edges over the top of cabbage mixture then layer remaining 5 sheets of phyllo dough brushing each with butter and oil mixture. Stuff edges into side of pan and make slashed on top for the excape of steam. Bake 40-50 minutes Herbs-although fresh is best the following can substitute- 1 teaspoon dried or 1/4 teaspoon powdered = 1 tablespoon fresh.

Nutrition Facts : Calories 279.6, Fat 16.7, SaturatedFat 6.2, Cholesterol 103.2, Sodium 448, Carbohydrate 24.2, Fiber 3.4, Sugar 5.8, Protein 9.5

GROUND BEEF AND CABBAGE PIROSHKI



Ground Beef and Cabbage Piroshki image

Make and share this Ground Beef and Cabbage Piroshki recipe from Food.com.

Provided by Tonkcats

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb beef, ground
1 1/2 cups cabbage, coarsely shredded
1/3 cup onion, chopped
1/4 cup butter or 1/4 cup margarine
1 egg, beaten
1/2 cup process American cheese, shredded (about2 oz.)
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1 package pre-made pie crust sticks or 1 package pie crust mix
1 teaspoon water
to taste chili sauce

Steps:

  • Heat oven to 425 degrees.
  • Cook and stir ground beef in 10-inch skillet until brown. Remove beef; drain fat from skillet.
  • Cook cabbage and onion in butter in same skillet over low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
  • Reserve 1 tablespoon of the egg. Stir remaining egg, the beef, cheese, mustard, salt, Worcestershire sauce and pepper into cabbage mixture; reserve.
  • Prepare pastry for two crust pie as directed on package, except roll into rectangle, 18 x 12 inches. Cut into six 6-inch squares.
  • Place on ungreased baking sheet. Spoon 1/3 cup beef mixture onto each square. Bring corners to center and pinch together; seal edges.
  • Blend water and reserved egg; brush over pastry.
  • Bake until golden brown, 14 to 16 minutes.
  • Serve with chili sauce.

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