A delicious savory pastry inspired by the dish in your photo, made with shredded cabbage, carrots, onion, eggs, yogurt, and flaky phyllo pastry. The filling becomes tender and flavorful while the top turns beautifully golden and crisp.

 Ingredients

For the Vegetable Filling

• 1 medium green cabbage, about 700–800 g, finely shredded
• 2 medium carrots, grated
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 teaspoon dried dill
• ½ teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped

For the Creamy Egg Mixture

• 3 large eggs
• 1 cup plain Greek yogurt
• ½ cup milk
• ½ cup olive oil or melted butter
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon baking powder

For the Pastry

• 12–14 sheets phyllo dough
• ½ cup melted butter or olive oil, for brushing
• 1 tablespoon sesame seeds, optional
• 1 tablespoon nigella seeds, optional

 Instructions

1. Prepare the vegetables

Remove any damaged outer cabbage leaves.

Finely shred the cabbage and grate the carrots.

Finely chop the onion and mince the garlic.

Keeping the cabbage thinly shredded helps it cook evenly and makes the finished filling easier to cut.

2. Cook the cabbage filling

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Add the chopped onion and cook for 3–4 minutes, until softened.

Add the garlic and cook for about 30 seconds.

Add the shredded cabbage and grated carrots.

Season with:

• Salt
• Black pepper
• Paprika
• Dill
• Oregano

Cook for approximately 10–15 minutes, stirring regularly, until the cabbage becomes tender and most of its moisture has evaporated.

3. Finish the filling

Stir in the fresh parsley.

Taste and adjust the seasoning if necessary.

Remove the skillet from the heat and allow the vegetable mixture to cool for 10–15 minutes.

Important: Letting the filling cool slightly prevents the eggs in the creamy mixture from cooking prematurely when everything is combined.

Prepare the Creamy Mixture

4. Whisk the eggs

In a large bowl, crack in the 3 eggs.

Whisk until smooth.

Add the Greek yogurt, milk, olive oil or melted butter, salt, black pepper, and baking powder.

Whisk until completely combined.

The mixture should be smooth and pourable.

 Assemble the Bake

5. Prepare the oven

Preheat the oven to 375°F (190°C).

Grease a 9 × 13-inch (23 × 33 cm) baking dish.

6. Layer the phyllo

Place one sheet of phyllo dough in the bottom of the dish.

Brush lightly with melted butter or olive oil.

Place another sheet on top and brush again.

Continue until you have approximately 5–6 sheets forming the bottom layer.

Don’t worry if the phyllo sheets wrinkle slightly—that actually helps create a crisp, flaky texture.

7. Add the cabbage filling

Spread the cooled cabbage and carrot mixture evenly over the phyllo.

Gently press it into an even layer.

8. Add the egg mixture

Pour the creamy egg mixture slowly and evenly over the cabbage.

Use a spatula to spread it gently so the mixture reaches all areas of the filling.

9. Add the top phyllo layers

Place another sheet of phyllo over the filling.

Brush lightly with butter or olive oil.

Continue layering the remaining phyllo sheets, brushing each sheet lightly before adding the next.

Finish with a generous brush of butter or olive oil over the top sheet.

10. Add the seeds

If desired, sprinkle the top with sesame seeds and nigella seeds.

These add a beautiful appearance and a pleasant nutty flavor.

 Baking

11. Bake the casserole

Place the dish in the preheated oven.

Bake for approximately 40–50 minutes, until the top is deeply golden, crisp, and flaky.

The center should be set and no longer look wet or liquid.

12. Brown the top

If the top hasn’t become sufficiently golden, increase the oven temperature slightly or use the broiler/grill for 1–2 minutes.

Watch it closely because phyllo can brown very quickly.

13. Rest before cutting

Remove the bake from the oven and allow it to rest for 15–20 minutes.

This gives the creamy filling time to firm up and makes clean slices much easier.

14. Cut and serve

Using a sharp knife, cut the bake into rectangular portions, similar to the pieces shown in your photo.

Serve warm or at room temperature.

The finished bake should have a crisp, golden exterior with a soft, savory cabbage-and-carrot filling inside.

 Recipe Details

• Prep Time: 25 minutes
• Cook Time: 45–50 minutes
• Resting Time: 15–20 minutes
• Total Time: About 1 hour 30 minutes
• Servings: 8–10
• Difficulty: Moderate

 Tips for the Best Results

• Cook the cabbage until most of its moisture has evaporated; excess moisture can make the pastry soggy.
• Don’t soak the phyllo with butter—light brushing is enough.
• Keep unused phyllo covered with a slightly damp kitchen towel while assembling so it doesn’t dry out.
• Allow the vegetable mixture to cool before adding the egg mixture.
• Let the finished bake rest before cutting for cleaner pieces.
• For an especially crisp bottom, bake the dish on a lower oven rack.

Optional Additions

You can add:

• ½ cup crumbled feta for a salty, creamy flavor
• ½ cup shredded mozzarella
• Fresh dill
• Sautéed mushrooms
• Chopped spinach
• Green onions
• A pinch of chili flakes

 Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat in a 350°F (175°C) oven for about 10–15 minutes to bring back some of the crispness.

Avoid reheating for too long in the microwave because the phyllo will become soft.

 Q&A

Q: Can I make this without phyllo dough?
Yes. You can bake the cabbage-and-egg filling on its own as a crustless vegetable casserole, although it won’t have the crispy layers shown in the photo.

Q: Can I use red cabbage?
Yes, but green cabbage gives the closest appearance and flavor.

Q: Can I prepare it ahead of time?
Yes. Prepare the vegetable filling a day ahead and refrigerate it. Assemble with the phyllo shortly before baking for the crispiest result.

Q: Why did my bottom become soggy?
Usually because the cabbage released too much moisture or the filling was placed into the pastry while very hot. Cook the vegetables thoroughly and allow them to cool before assembly.

Q: Can I freeze it?
Yes, but freshly baked phyllo has the best texture. If freezing, cool completely, wrap tightly, and freeze. Reheat directly in the oven rather than the microwave.