Real African Dishes: [MC-AllEthnic-Recipes] Macedonian Savory Pickled Cabbage Pie with Prebaked Phyllo

Monday, October 10, 2011

[MC-AllEthnic-Recipes] Macedonian Savory Pickled Cabbage Pie with Prebaked Phyllo - 10g Carbohydrate; 5g Dietary Fiber

* Exported from MasterCook *

Macedonian Savory Pickled Cabbage Pie with Prebaked Phyllo

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package phyllo dough sheets -- or basic homemade Phyllo Dough, at room temperature
8 cups shredded pickled cabbage -- or commercial sauerkraut
3 tablespoons extra-virgin olive oil
2 teaspoons sweet paprika
5 large eggs

Have the phyllo ready and at room temperature. Divide into 4 equal balls and keep covered with a kitchen towel.

Rinse and drain the cabbage thoroughly. If using sauerkraut, let it soak in several changes of cold water for at least 3 hours, then rinse and drain thoroughly.

Heat the olive oil over medium heat in a large heavy skillet and cook the shredded cabbage for about 5 minutes, until translucent. Toss with the paprika and remove from the heat.

Preheat the oven to 375F. Oil a 15-inch-round-by 2-inch-deep pizza or baking pan.

Turn upside down a 14-inch [yes, 14-inch NOT 15-inch] round by 2-inch deep aluminum or nonstick baking pan, and place it in the bottom of the oven, so that it heats almost like a makeshift griddle. On a lightly floured surface, roll out the first ball of dough to a circle about 14-inches in diameter. Open the oven, pull out the hot upside-down pan, and place the sheet of phyllo over it. Slide immediately back into the oven and bake, turning, for 3 to 4 minutes, just long enough for the phyllo to stiffen and get some color. Remove and set aside.

On a lightly floured surface, roll out the next piece of raw pastry to a circle about 18-inches in diameter. Place it on the bottom of the pan with its edges dangling over the sides of the pan. Brush with olive oil. Place the smaller, baked phyllo sheet over it. Beat 3 of the eggs lightly and add to the cabbage, mixing well. Add the filling to the pan, spreading it evenly over the phyllo. Roll out 2 more phyllo sheets to circles about 18-inches in diameter and place over the cabbage filling, brushing each with olive oil. Roll up the excess phyllo along the periphery of the pan. Beat the remaining 2 eggs and pour them over the top of the phyllo. Score the pie into large serving-size pieces, being careful not to draw the knife all the through the length and width of the pan. Tilt from side to side so that the egg goes all over the surface. Bake for 45 to 50 minutes, until the phyllo is golden and the pie is set. Remove from the oven, let cool slightly, and
serve.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 15-inch pie"
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Per Serving (excluding unknown items): 129 Calories; 8g Fat (53.5% calories from fat); 6g Protein; 10g Carbohydrate; 5g Dietary Fiber; 118mg Cholesterol; 1436mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 1335 0 0 0