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Golden baked cabbage and chickpea pie sliced into crispy squares in a baking pan with creamy dip.

A golden Mediterranean cabbage börek style slab pie filled with tender spiced cabbage, sweet carrots, and protein-packed chickpeas wrapped in crispy olive-oil-brushed pastry.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 8
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Pie:
  • * 2 sheets store-bought puff pastry or 1 pack phyllo dough
  • * 1/2 head large green cabbage finely shredded
  • * 2 medium carrots grated
  • * 1 medium yellow onion finely diced
  • * 2 cloves garlic minced
  • * 1 can 15 oz chickpeas, rinsed, drained, and coarsely mashed
  • * 2 tbsp extra virgin olive oil for sautéing
  • * 3 tbsp extra virgin olive oil for brushing pastry
  • * 1 tsp ground cumin
  • * 1 tsp smoked paprika
  • * 1/2 tsp sea salt
  • * 1/4 tsp black pepper
  • * 2 tbsp fresh dill or parsley finely chopped
For the Lemon-Tahini Dip:
  • * 1/2 cup plain Greek yogurt
  • * 1 tbsp sesame tahini
  • * 1 tbsp fresh lemon juice
  • * 1 small garlic clove minced
  • * Salt and black pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C). Lightly oil a deep 9x13-inch rectangular baking pan.
  2. Heat 2 tbsp olive oil in a skillet over medium-high heat. Sauté onion and garlic for 2 minutes until fragrant.
  3. Add shredded cabbage and grated carrots. Cook for 8–10 minutes, stirring often, until cabbage wilts completely and liquid evaporates.
  4. Stir in mashed chickpeas, cumin, paprika, salt, pepper, and chopped dill. Remove from heat and allow filling to cool completely.
  5. Lay bottom sheet of pastry into prepared baking pan, letting dough line bottom and lower sides.
  6. Evenly spread cooled cabbage filling over dough base.
  7. Cover with top pastry layer, tucking outer edges in to seal filling.
  8. Using a sharp knife, pre-score top crust into 8 evenly sized square portions. Brush top generously with remaining olive oil.
  9. Bake for 30–35 minutes until pastry puffs into a deep golden brown.
  10. Whisk Greek yogurt, tahini, lemon juice, garlic, salt, and pepper in a small bowl until smooth.
  11. Let pie cool 10 minutes, slice along pre-scored lines, and serve warm with cold dipping sauce.

Notes

Ensure cabbage is cooked until dry to keep bottom crust crisp. Pre-scoring pastry before baking lets steam escape cleanly.