📝 About This Recipe
Hailing from the rugged mountains of Northern Greece, Lahanopita is a hidden gem of the 'Pites' tradition, offering a sweet and earthy alternative to the more common spanakopita. This recipe features layers of shattered, buttery phyllo cradling a luscious filling of caramelized cabbage, leeks, and tangy barrel-aged feta. It is a humble yet sophisticated dish that perfectly captures the soul of Greek village cooking—comforting, aromatic, and deeply satisfying.
🥗 Ingredients
The Cabbage Filling
- 1 medium head Green Cabbage (approx. 2 lbs, cored and finely shredded)
- 1/4 cup Extra Virgin Olive Oil (plus extra for brushing the phyllo)
- 2 large Leeks (white and light green parts only, thinly sliced)
- 1 large Yellow Onion (finely diced)
- 4-5 pieces Green Onions (finely chopped)
- 1/2 bunch Fresh Dill (finely chopped)
- 2 tablespoons Fresh Mint (finely chopped)
The Binding and Seasoning
- 10 ounces Feta Cheese (Greek barrel-aged, crumbled)
- 3 large Eggs (lightly beaten)
- 2 tablespoons Greek Yogurt (full fat)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper (be cautious with salt as feta is salty)
The Crust
- 1 package Phyllo Pastry (16 oz, thawed overnight in the refrigerator)
- 1/2 cup Unsalted Butter (melted and mixed with 1/4 cup olive oil)
- 1 tablespoon Sesame Seeds (for topping)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a large rectangular baking pan (approx. 9x13 inches) with the olive oil and butter mixture.
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2
In a large, deep skillet or Dutch oven, heat 1/4 cup of olive oil over medium heat. Add the shredded cabbage and a pinch of salt.
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3
Sauté the cabbage for 12-15 minutes, stirring occasionally, until it has significantly reduced in volume and started to turn golden and tender.
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4
Add the sliced leeks and yellow onions to the pan. Continue to sauté for another 8-10 minutes until all vegetables are soft and caramelized.
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5
Remove the pan from the heat and stir in the green onions, dill, and mint. Allow the mixture to cool for at least 15 minutes to prevent the eggs from scrambling.
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6
Once cooled, stir in the crumbled feta, beaten eggs, Greek yogurt, nutmeg, and a generous amount of black pepper. Mix thoroughly until combined.
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7
Unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out while you work.
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8
Layer 6 sheets of phyllo into the bottom of the prepared pan, brushing each sheet lightly with the butter-oil mixture before adding the next. Let the edges of the phyllo hang over the sides of the pan.
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9
Spread the cabbage filling evenly over the phyllo base, smoothing it out with a spatula.
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10
Fold the overhanging edges of the bottom phyllo sheets inward over the filling.
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11
Layer the remaining sheets of phyllo on top, brushing each with the butter-oil mixture. You can 'scrunch' the top sheets slightly for a more rustic, textured look.
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12
Using a sharp knife, score the top layers of the phyllo into squares or diamonds, being careful not to cut all the way through to the bottom.
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13
Brush the top generously with the remaining butter mixture, sprinkle with sesame seeds, and lightly flick a few drops of water over the surface to help the pastry crisp up.
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14
Bake for 50-60 minutes on the middle rack until the crust is deeply golden brown and the filling is set.
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15
Remove from the oven and let the pie rest for at least 20 minutes before cutting and serving. This allows the filling to firm up and the flavors to meld.
💡 Chef's Tips
To prevent a soggy bottom, ensure the cabbage is sautéed until its moisture has completely evaporated before adding it to the filling. If you cannot find good feta, a mixture of Ricotta and Pecorino Romano can mimic the texture and tang, though it won't be strictly traditional. Always thaw phyllo in the fridge, never on the counter, to prevent the sheets from sticking together due to condensation. For an extra crunch, use 'Horiatiko' (thick) phyllo if available at your local Mediterranean grocer. Leftovers reheat beautifully in the oven at 300°F; avoid the microwave to keep the pastry crisp.
🍽️ Serving Suggestions
Serve warm as a main course with a dollop of thick Greek yogurt on the side. Pairs beautifully with a crisp, acidic white wine like an Assyrtiko from Santorini. Accompany with a simple Horiatiki (Greek salad) of tomatoes, cucumbers, and olives. Enjoy as a traditional Greek breakfast alongside a cup of strong Greek coffee. Serve at room temperature as part of a 'Meze' platter for entertaining.