GREEK CABBAGE PIE WITH DILL AND FETA
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
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
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
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.
CABBAGE PIE WITH DILL AND FETA
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
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
GREEK CABBAGE PIE WITH DILL AND FETA
Categories Cheese Vegetable Bake Vegetarian Dinner Casserole/Gratin Winter Dill
Yield 8 people
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted water to a boil. 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 375XF. 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 dough, 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 sheets 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 at room temperature. Advance preparation: The cabbage filling can be made through Step 2 up to a day ahead and refrigerated. You can assemble the pie several hours before baking and keep in the refrigerator, or freezer. Transfer directly from the freezer to the preheated oven, and increase the baking time by about 10 minutes. You can bake the tart ahead, but you must re-crisp the phyllo in a medium-low oven (325XF) for 10 to 20 minutes.
MEAT AND CABBAGE PIE
Diabetes was new to our household so this is one of the many we tried that the whole family now enjoys.The portions have been adapted to accomodate a family but can be halved for a single pie.Original from "Make a Joyful Table,main dishes to delight the soul."The premade shells are a time saver and a great help for those who are "pastry challenged"If you want to cut down the fat you can make the pies deep dish with only a top crust.
Provided by Krissy-P
Categories Meat
Time 50m
Yield 2 pies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Take pie shells out of boxes to thaw.
- Meanwhile,spray a large skillet with butter flavoured cooking spray, brown the meat and onion.
- Stir in the cabbage.
- Add tomato sauce, Brown Sugar Twin,parsley, and black pepper.
- Lower heat and simmer 15 minutes.
- Put half of mixture into one of the pie shells and wet the top edge of the shell.
- Pick up a second shell,invert the tray while putting your hand underneath touching the pastry to support the shell as it comes away from the tray.
- Lay second shell directly on top of of mixture in first shell.
- Use damp fingers to seal two shells together.
- Flute edges.
- Make about 8 slashes on top to allow steam to escape.
- Repeat filling the third shell and covering with the fourth shell.
- Check to see that your edges are sealed and for the steam vents.
- Bake for 30-40 minutes or until crust is golden brown.
- Place pie plate on wire rack and let set for 5 minutes.
- Cut into 8 servings.
Nutrition Facts : Calories 2358.8, Fat 134.6, SaturatedFat 35.2, Cholesterol 133.8, Sodium 3359.3, Carbohydrate 214.2, Fiber 23.7, Sugar 26.1, Protein 77
FETA DILL DIP
Provided by Liza Schoenfein
Categories Condiment/Spread Low Carb Low Fat Quick & Easy Yogurt Low Cal Backyard BBQ Feta Summer Healthy Dill Self
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- In a food processor, place yogurt, parsley, vinegar and all but 1 teaspoon feta and 1 teaspoon dill. Blend until smooth. Transfer to a bowl; top with remaining feta and dill and, if desired, pepper.
PERFECT CABBAGE WITH DILL
We really love this cabbage served with corned beef or a roasted pork loin. My family just loves this cabbage. The longer the cabbage is cooked, the softer it gets, so make it how you prefer.
Provided by Blue Buddha
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a deep saucepan large enough to fit all the cabbage. Add cabbage, water, dill, salt, and pepper. Cover and simmer, mixing often, until tender, about 20 minutes. Adjust seasonings to taste.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 17.6 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 7.5 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 176.2 mg, Sugar 9.4 g
DILL, FETA AND GARLIC CREAM CHEESE SPREAD
A favorite at every gathering, the wonderful flavors of this dip become more intense with time. Serve with firm, raw veggies (carrots, etc.) or crackers.
Provided by Bronte Getter
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 4h15m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 1 g, Cholesterol 29 mg, Fat 8.5 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 161.1 mg, Sugar 0.4 g
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