Real African Dishes: [MC-AllEthnic-Recipes] Epirus Cabbage and Feta Pie from Zagori - Greek

Thursday, October 20, 2011

[MC-AllEthnic-Recipes] Epirus Cabbage and Feta Pie from Zagori - Greek - 6g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Epirus Cabbage and Feta Pie from Zagori - Greek

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
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1 package commercial phyllo dough sheets -- (21 to 28 sheets), or homemade, at room temperature. If using commercial phyllo, use 3 to 4 sheets for every layer. Using homemade, use one sheet per layer.
Filling:
1 large head green cabbage -- about 4 pounds, cored and shredded
1/2 cup olive oil -- or unsalted butter, or sheep's milk butter, melted
1 pound greek feta cheese -- preferably made from sheep's milk, crumbled
salt and freshly ground black pepper -- to taste
To brush: -- 2/3 cup unsalted butter, melted, or extra-virgin olive oil

Bring a large pot of salted water to a boil and blanch the shredded cabbage until wilted, about 3 minutes. Drain completely and let cool. Mix in the 1/2 cup olive oil and the crumbled feta and toss to combine. Season with salt and pepper. Set aside.

Preheat the oven to 375F. Lightly oil a 14 to 15-inch round baking pan or pizza pan that is 2-inches deep. Place an 18-inch diameter sheet of phyllo [or piece together] in the pan, letting the excess hang over the edges. Drizzle 1 Tablespoon of the melted butter or olive oil over the surface of the dough in a circular motion. Place the next sheet of phyllo on top. Drizzle that, too, with 1 Tablespoon melted butter or olive oil. Spread about one-third of the filling over the second layer of phyllo. Using a third layer of phyllo, cut to a circle of just 14-inches in diameter, (it should not hang over the side of the pan) place over the filling and drizzle with 1 tablespoon melted butter or olive oil. Repeat with 2 more layers, just 14-inches in diameter, and the remaining two-thirds of the filling, brushing each sheet of phyllo with 1 tablespoon melted butter or olive oil. Cover the top with a 14-inch layer circle, place over the top of the filling, and
drizzle with 1 tablespoon melted butter or oil around the periphery and fold the excess dough over the surface so that it is flat, but rolled as for thick rim. Drizzle the entire surface of the pie with the remaining melted butter or olive oil. Place in the center of the oven and bake until the phyllo is crisp and golden, about 1 hour and 10 minutes. Remove from the oven, let cool slightly, and serve.

Makes one 14 or 15-inch pie; 10 to 12 servings.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 14 or 15-inch pie"
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Per Serving (excluding unknown items): 221 Calories; 19g Fat (76.1% calories from fat); 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 484mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 Fat.

NOTES : Borek or Tzaouhopita

Nutr. Assoc. : 0 0 3681 0 0 0 0