Simple Cabbage Filo Pie
A simple, comforting vegan cabbage filo pie with smoked paprika and thyme. Crisp golden layers of filo wrap a soft, savory cabbage filling, ready in under an hour and a half.
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
Serve warm, cut into squares. Leftovers keep in the fridge for up to 3 days; reheat in the oven to crisp the filo back up.