Cabbage Filled Phyllo
Nov 19, 2015
Cabbage Filled Phyllo
A spin on a traditional Greek dish, this cabbage and carrot filled phyllo can be served as a side dish or enjoy it as a vegetarian main course with a chunky Greek salad. Pick up a bag of coleslaw mix for and easy find for shredded cabbage with lots of extra colour of red cabbage and carrot.
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 2 large Shallots chopped
- 4 cloves Garlic minced
- 4 cups Cabbage shredded, or coleslaw mix
- 1 cup Carrot shredded
- 2 tso Dried Oregano Leaves
- 1/4 tsp Each Salt and Pepper
- 1/3 cup Fresh Dill chopped
- 3 Eggs
- 1/2 cup Crumbled Feta
- 1/2 cup Fresh Grated Parmesan Cheese
- 8 sheets Phyllo
- 1/3 cup Butter melted
Instructions
- In a large deep skillet or saucepan, heat oil over medium heat; cook shallots and garlic for 2 minutes or until softened. Stir in cabbage, carrot, oregano, salt and pepper; cover and cook for 5 minutes or until cabbage is wilted. Remove from heat and stir in dill.
- In a large bowl, stir together eggs, feta and Parmesan. Add cabbage mixture and stir to combine well; set aside.
- Brush 13 x 9 inch (3 L) dish with some of the butter. Lay half of 1 sheet of phyllo in dish and brush with butter; fold over remaining half and brush again. Repeat with 3 more sheets of phyllo. Spread cabbage mixture over top. Top with phyllo sheet and brush with butter. Repeat with remaining 4 sheets of phyllo.
- Bake in 350 F (180 C) oven for about 35 minutes or until golden. Let cool for about 15 minutes before cutting to serve.
Notes
Recipe developed by Emily Richards
Nutrition
Serving: 105gCalories: 140kcalCarbohydrates: 15gProtein: 5gFat: 6gSaturated Fat: 2gCholesterol: 70mgSodium: 270mgFiber: 2gSugar: 3gVitamin A: 2500IUVitamin C: 24.8mgCalcium: 80mgIron: 1.4mg
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