Cabbage Pie

Author: Eva Monohari

Serves: 10 - 12 pieces 

Cabbage Pie

INGREDIENTS

For the pie:

320gr, hard flour

½ small spoon dried yeast

1 big spoon vinegar

180 ml lukewarm water

Corn flour 

For the stuffing:

Greens of the season (spinach, chard, lettuce, chicory)

1 bunch of herbs of the season (poppies, myron, fennel)

1 bunch of dill

3 leeks

2 big spoons breadcrumbs or trachana

1 small spoon sugar

½ small spoon Fry nutmeg

Salt

Pepper

Olive Oil

1 egg (optional)

Sesame

INSTRUCTIONS Step by Step

We put the ingredients in a cuvette and knead until we get a firm dough.

We wrap the dough in film and we prepare the stuffing.

We peel, wash and dry the greens.

We chop the cabbage and the herbs we have chosen.

We cut the leeks into rings.

In a large skillet we sauté the cabbage and leeks in olive oil, until they wither. We withdraw, we add the herbs, salt, pepper, nutmeg, sugar and the breadcrumbs.

We pide the dough into two equal pieces, sprinkle the counter with flour and roll out two thick sheets. Spread a sheet on a well greased baking pan or ovenproof dish and pour in the filling.

We close with another sheet, and we sprinkle with olive oil.

Brush with egg, sprinkle with sesame seeds and lightly carve the surface of the sheet.

Bake in a well preheated oven at 180oC to any withstand.

Tips:

~ If you want you can add your slice or any hard cheese like, suitable for pies.

~ On fast days just skip the egg.

Spread a sheet on a well greased baking pan or ovenproof dish and pour in the filling.