Ingredients
Method
Cook Filling:
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes. Stir in shredded cabbage and grated carrots. Season with salt, black pepper, and dill. Cook for 8–10 minutes until vegetables are completely softened and reduced in volume. Remove from heat and cool slightly.
Layer Base:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch glass baking dish with olive oil. Layer roughly half of the phyllo sheets into the bottom, brushing lightly with olive oil between every 2–3 sheets, allowing edges to overhang.
Add Filling:
- Spread cooked cabbage and carrot mixture evenly over phyllo base. Fold overhanging pastry edges inward.
Top Pastry:
- Layer remaining phyllo sheets on top, brushing lightly with olive oil between layers.
Score & Add Custard:
- Cut unbaked pie into 12 uniform squares using a sharp knife. Whisk eggs, milk, plain yogurt, and baking powder together until smooth. Slowly pour custard over entire pie, ensuring it filters into pre-cut score lines. Let stand for 5 minutes.
Bake:
- Bake for 40–45 minutes until top is deeply golden brown, phyllo layers are puffed, and custard is fully set. Rest for 10 minutes before serving.
Notes
- Ensure vegetables are cooked long enough to evaporate excess moisture to prevent a soggy bottom crust.
- Keep unused phyllo covered with a damp towel during assembly to prevent drying out.
- Score pie prior to pouring liquid custard so binder absorbs evenly into the middle layers.
- Rest pie for 10 minutes post-baking for clean portioning.
- Keep unused phyllo covered with a damp towel during assembly to prevent drying out.
- Score pie prior to pouring liquid custard so binder absorbs evenly into the middle layers.
- Rest pie for 10 minutes post-baking for clean portioning.