Ingredients — 8 servings
Filling
- 1 medium green cabbage, finely shredded
- 2 medium carrots, grated
- 1 small onion, finely chopped
- 2 tbsp olive oil or butter
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp dried dill
- ½ tsp paprika
Creamy mixture
- 3 large eggs
- 1 cup plain Greek yogurt or sour cream
- ½ cup milk
- ½ cup shredded mozzarella or feta, optional
- 2 tbsp melted butter
- ½ tsp salt
- ¼ tsp black pepper
Pastry
- 10–12 sheets phyllo dough
- 4 tbsp melted butter or olive oil for brushing
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet. Add onion and cook for 2–3 minutes.
- Add shredded cabbage and grated carrots. Season with salt, pepper, garlic powder, dill, and paprika.
- Cook for 8–10 minutes, stirring occasionally, until the cabbage softens. Let it cool for a few minutes.
- In a bowl, whisk together eggs, yogurt, milk, melted butter, salt, and pepper. Stir in cheese if using.
- Lightly grease a 9×13-inch baking dish.
- Place several phyllo sheets in the bottom, brushing each lightly with melted butter.
- Spread half of the cabbage mixture over the pastry.
- Add another few phyllo sheets, brushing lightly with butter between layers.
- Add the remaining cabbage mixture.
- Finish with the remaining phyllo sheets.
- Pour the creamy egg mixture evenly over the top, allowing some to soak between the layers.
- Brush the top lightly with butter.
- Bake for 35–45 minutes, until puffed and deeply golden and the center is set.
- Let it rest for 10–15 minutes before cutting into squares.
Quick Details
- Prep: 25 minutes
- Bake: 35–45 minutes
- Total: About 1 hour 10 minutes
- Servings: 8
Approx. Nutrition
Per serving:
- Calories: 300–360
- Protein: 8–11 g
- Carbs: 30–35 g
- Fat: 15–19 g
Nutrition is approximate and depends on the amount of pastry, butter, and cheese used.
Nut & Allergen Info
- Nuts: None required
- Eggs: Yes
- Dairy: Yogurt/sour cream, milk, butter, optional cheese
- Wheat/gluten: Phyllo dough
- Check packaged phyllo and dairy products for additional allergen information.
Q&A
Can I make it without cheese?
Yes. The cheese is optional.
Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt gives a thicker, creamier filling.
Can I use red cabbage?
Yes, although the color and flavor will be slightly different.
Can I add other vegetables?
Yes. Spinach, zucchini, mushrooms, or bell peppers can work well.
How do I keep the phyllo crispy?
Don’t soak the top with too much liquid, and brush the phyllo lightly with butter rather than heavily coating it.
Can I make it ahead?
Yes. Assemble it, refrigerate covered, and bake until completely heated through and golden.