Cabbage and goats cheese filo pie

Recipes / Vegetarian

This elegant vegetarian dish is sure to convert the most committed carnivore.

Recipe «Cabbage and goats cheese filo pie» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 100ml extra virgin olive oil, 2 leeks, white part only, thinly sliced, 250g savoy cabbage, finely shredded, 1 tsp fennel seeds, 2 tsp cumin seeds , 120g soft goat’s cheese, crumbled, 2 tbsp roughly chopped dill, 14 sheets filo pastry , 125g butter, melted, 200g Greek feta, crumbled, 2 lemons, 1/4 cup each dill sprigs and mint leaves.

Ingredients:

  • 100ml extra virgin olive oil 
  • 2 leeks, white part only, thinly sliced 
  • 250g savoy cabbage, finely shredded 
  • 1 tsp fennel seeds 
  • 2 tsp cumin seeds 
  • 120g soft goat’s cheese, crumbled 
  • 2 tbsp roughly chopped dill 
  • 14 sheets filo pastry 
  • 125g butter, melted 
  • 200g Greek feta, crumbled 
  • 2 lemons 
  • 1/4 cup each dill sprigs and mint leaves 

Instructions

  1. To make filling for pie, heat 60ml (1/4 cup) oil in a frying pan over medium heat. Cook leeks, stirring, for 5 minutes or until softened. Add cabbage and 1 teaspoon each salt, fennel and cumin, and cook, stirring, for a further 5 minutes or until cabbage is soft. Cool for 5 minutes, then stir in goat’s cheese and dill.
  2. Preheat oven to 180C. Divide filling into Stack 2 filo sheets, brushing in between with butter. Cover remaining filo sheets with a clean, damp tea towel. Place a portion of filling in a thin line lengthwise along the pastry edge. Roll up lengthwise. Starting at the centre of a 24cm round shallow cake pan, carefully coil roll, seam-side down. Repeat with remaining pastry, butter and filling, joining each roll to the end of the last and coiling it around the previous roll until the pan is filled.
  3. Brush pie with butter. Scatter with feta and remaining 1 teaspoon cumin seeds. Bake for 25 minutes or until golden.
  4. Meanwhile, segment lemons, reserving the membranes. Cut each segment into Place in a bowl with herbs, squeeze over juice from the reserved membranes, drizzle with remaining 2 tablespoons oil and season with salt and pepper.
  5. Scatter herb mixture over pie to serve.