Lachanopita

Ingredients

• 1 kleiner Small white cabbage (approx. 500g), finely shredded
• 1 Onion, finely chopped
• 2 Spring onions, chopped
• 100g Feta cheese, crumbled
• 2 EL Fresh mint, chopped
• 2 EL Fresh parsley, chopped
• 1/2 TL Dried dill
• Salz und Pfeffer Salt and pepper to taste
• 4 EL Olive oil
• 1 Pck. Package of phyllo dough (approx. 450g)
• 100g Butter, melted

Instructions

1. Heat olive oil in a large pan and sauté the onion until translucent.
2. Add the shredded cabbage and cook for 10-15 minutes until softened. Let cool slightly.
3. Transfer the cooled cabbage to a bowl and mix with spring onions, feta, mint, parsley, dill, salt, and pepper.
4. Grease a baking dish (approx. 25x35 cm) with melted butter.
5. Brush four sheets of phyllo dough with butter and layer them into the dish, allowing edges to overlap.
6. Spread the cabbage and feta mixture evenly over the phyllo.
7. Brush the remaining phyllo sheets with butter and layer them on top, pressing the edges down well.
8. Brush the top with the remaining butter and score the lachanopita into squares or diamonds.
9. Bake at 180°C (350°F) for 40-45 minutes, until the crust is golden brown and crisp.

Nutrition