Simple Cabbage Filo Pie
This simple cabbage filo pie layers soft, smoky cooked cabbage between crisp sheets of store-bought filo, then bakes for about 30 minutes at 180C until golden. It is a quick, comforting, fully plant-based way to turn an ordinary head of cabbage into a savory pie. You only need seven everyday ingredients.
I love cabbage, and I know it can be a polarizing vegetable. You either love it or hate it, but this post is not about that. It is about a delicious way to use up some of the leftover cabbage from your garden or from the store. In short, cabbage can be used in many different ways, but one of my favorite ways is to make a pie.
For this simple cabbage pie I chose to use filo pastry. Although you can make your own, I was lacking time today so I used store-bought, which is just as good. For me, pie is the ultimate cold-weather food. I explain the step-by-step process below, but let me tell you right from the start that this cabbage pie is super easy to make.
This Recipe Works If You Need
- A budget-friendly way to use up a half head of cabbage before it goes soft in the fridge.
- A comforting cold-weather pie that comes together with mostly pantry staples.
- A fully plant-based main or side that does not rely on cheese, eggs, or cream.
- A low-effort bake when you want something homemade but do not have time to make your own dough.
- A crowd-friendly dish you can slice and serve warm or at room temperature.
Why You’ll Love This Recipe
- Only seven ingredients. Filo, cabbage, onion, thyme, smoked paprika, olive oil, salt, and pepper are all it takes, so there is no long shopping list to work through.
- Smoky depth without meat. The smoked paprika gives the filling a warm, savory edge that makes a humble cabbage pie taste like it took far more effort than it did.
- Crisp, golden layers. Brushing the filo with olive oil instead of butter keeps it shatteringly crisp while staying completely vegan.
- Genuinely quick. The filling cooks in about 25 minutes and the pie bakes in 30, so you are not tied to the kitchen all afternoon.
- Frugal and waste-free. It is built to rescue leftover cabbage, turning something that would go bad into a proper meal.
- Forgiving to shape. The rustic packet folding means it does not need to look perfect to taste wonderful.
Ingredient Notes
Filo sheets: You need about 200 g (7 oz.) of filo. Look for sheets that are evenly rolled without cracks, and keep them covered with a slightly damp kitchen towel while you work, because filo dries out and turns brittle within minutes of being exposed to air. If your filo is frozen, thaw it overnight in the fridge rather than on the counter, as a rushed thaw makes the sheets stick together and tear.
Cabbage: You will need about 500 g (5 ½ cups) of chopped cabbage. Choose a head that feels heavy for its size with tight, crisp leaves, which signals freshness and means more filling per cabbage. Shred it fairly finely so it cooks down evenly and folds neatly inside the pastry. Green or white cabbage both work well here.
Onion: One large onion, cut into feathers, melts into the cabbage and gives the filling its savory backbone. Slicing it along the grain into thin wedges helps it hold a little shape instead of dissolving completely, which adds a pleasant texture to the soft cabbage.
Smoked paprika: One tablespoon does a lot of work in a meatless filling, lending color and a gentle smokiness. Buy it in small quantities and store it away from light, because ground paprika loses its aroma quickly. Give it a quick sniff before using; if it smells faint, add a touch more.
Dry thyme: One teaspoon of dried thyme adds an earthy, herbal note that pairs naturally with cabbage. Crush it lightly between your fingers as you add it to wake up the oils and spread the flavor more evenly through the pan.
Olive oil: About 20 g (1 ½ Tbsp) is used to cook the filling, plus a little more for greasing the pan and brushing the top. A regular olive oil is fine for cooking; save any peppery extra-virgin for finishing if you like.
Tips
- Cook the cabbage until it is truly soft. Fry the cabbage and onion for about 10 minutes, then cover and simmer another 15 or so, adding a splash of water if the pan looks dry. You know it is ready when the cabbage is silky and collapses easily, with no raw crunch left, because any remaining moisture will steam the filo from underneath and leave it soggy.
- Let the filling cool before it meets the pastry. A hot filling melts and tears delicate filo. Spreading warm, not steaming, cabbage keeps the layers intact.
- Work quickly with the filo and keep it covered. The most common mistake is leaving the stack uncovered while you assemble, so the sheets go dry and snap. A damp towel over the unused sheets buys you time.
- Brush oil on the very top layer. The thin coat of olive oil over the final sheets is what turns the pie deep golden and crisp, so do not skip it.
- Watch the color, not just the clock. Thirty minutes at 180C is a guide; pull the pie when the top is evenly golden and the edges look set and crisp.
Substitutions and Variations
- Make your own dough. Although store-bought filo keeps this quick, you can use homemade pastry if you have the time; both work well.
- Swap the spice. If you prefer a milder pie, use sweet paprika instead of smoked, or add a pinch of caraway seeds, which is a classic pairing with cooked cabbage.
- Add an aromatic. A little grated garlic stirred into the cabbage near the end of cooking deepens the savory flavor without changing the spirit of the dish.
- Change the herb. Dried thyme can be swapped for dried dill or marjoram if that is what you have on hand.
Storage and Make Ahead
This pie keeps well in the fridge for up to three days in an airtight container. To bring back the crisp layers, reheat slices in a hot oven or air fryer rather than the microwave, which softens the filo. You can cook the cabbage filling a day ahead and keep it chilled, then assemble and bake the pie when you are ready, which makes it an easy dish to plan around a busy day.
If you love cooking with cabbage, you will find plenty more ideas in my full collection of cabbage recipes. For another comforting layered bake, try this filo pie with cheese and dill, or for a one-pan option look at my smoky cabbage stew. I really hope you will give this one a try soon and, if you do, do not forget to let me know how it went in the comments below.
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Simple Cabbage Filo Pie
Ingredients
- 200 g filo sheets
- 500 g cabbage chopped
- 1 large onion cut into feathers
- 1 tsp dry thyme
- 1 Tbsp smoked paprika
- 20 g olive oil
- salt and ground pepper to taste
Instructions
- Chop the cabbage and onion.
- Add them to a saucepan with hot oil and fry for 10 minutes.
- Add salt, pepper, smoked paprika, and thyme. Cover with a lid and, if necessary, add a little water as well.
- Let them simmer until soft, stirring occasionally so the mixture doesn’t stick – for approx. 15 minutes.
- Grease a small ceramic pan with a bit of oil.
- Place 2-3 sheets of filo pastry on the bottom, one on top of the other.
- Add half of the cabbage mixture and spread it well.
- Take the outer edges of the pie sheets and bring them over the composition, as if forming a packet.
- Add another layer of 2-3 filo sheets over the cabbage. Seal the edges so as to cover the cabbage composition in the pan on all sides.
- Add the rest of the cooked cabbage and cover with another final layer of 3-4 sheets of filo pastry. Seal the edges well.
- Using a silicone brush, brush the pie with a bit of olive oil.
- Bake the pie in the oven for approx. 30 minutes, or until it turns golden, at 180C.
Notes
Frequently Asked Questions
Green or white cabbage both work well for this pie. Choose a head that feels heavy for its size with tight, crisp leaves, then shred it fairly finely so it cooks down evenly and folds neatly inside the filo. About 500 g of chopped cabbage is the right amount for one pie.
Cook the cabbage filling until it is truly soft and most of the liquid has cooked off, then let it cool before it touches the pastry. Excess moisture and heat are what make filo go soggy. Brushing olive oil on the top layer also helps the pie crisp up while it bakes.
Yes. This version uses olive oil rather than butter to cook the filling and to brush the pastry, and it contains no cheese, eggs, or cream. As long as your store-bought filo sheets do not contain dairy, which most do not, the whole pie is fully plant-based.
Yes. You can cook the cabbage filling a day in advance and keep it chilled in the fridge, then assemble and bake the pie when you are ready. The baked pie also keeps for up to three days refrigerated and reheats best in a hot oven or air fryer to restore the crisp layers.
Bake the pie at 180C for approximately 30 minutes, or until the top is evenly golden and crisp. Use the color as your guide rather than the clock, since pan size and oven differences can change the timing slightly.
Yes. Smoked paprika gives the filling its warm, smoky depth, but sweet paprika works for a milder flavor. You can also add a pinch of caraway seeds, which is a classic pairing with cooked cabbage, for extra character.
