Cabbage and Dill Filo Pastry Pie

This crispy cabbage and dill pie makes a great dinner fix when you crave some comfort food. You most likely won`t have any leftovers, but in case you do pack them for your next day lunch meal.


Prep Time: 25 mins
Cook Time: 25 mins
Yields: 6


  • 1 tablespoon olive oil
  • 1/2 white cabbage, shredded
  • 2 bay leaves
  • 1 large bunch of dill, chopped
  • salt and pepper, to taste
  • 10 sheets of filo pastry, thawed


  1. Heat oil in a large pan over medium heat and add cabbage with bay leaves. Cook for 20 minutes, stirring occasionally and adding a little bit of water so the cabbage won’t burn. Switch the heat off, take out the bay leaves and add in dill. Mix everything to combine.
  2. Preheat oven to 180°C and grease a round baking dish. Line the prepared dish with 10 filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil.
  3. Transfer the cabbage filling into the baking dish. Fold the overhanging pastry up and over the top of the pie. Bake for 20-25 minutes until golden brown and crispy. Serve warm and enjoy.

Nutrition Facts

Per serving: 231 KCALS | 3.9G FAT | 0.4G SAT FAT | 43.6G CARBS | 2.4G SUGAR | 2.3G FIBRE | 6.2G PROTEIN

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