Cabbage Filled Phyllo

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Rating: 3
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Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
A spin on a traditional Greek dish, this cabbage and carrot filled phyllo can be served as a side dish or enjoy it as a vegetarian main course with a chunky Greek salad. Pick up a bag of coleslaw mix for and easy find for shredded cabbage with lots of extra colour of red cabbage and carrot.



  1. In a large deep skillet or saucepan, heat oil over medium heat; cook shallots and garlic for 2 minutes or until softened. Stir in cabbage, carrot, oregano, salt and pepper; cover and cook for 5 minutes or until cabbage is wilted. Remove from heat and stir in dill.
  2. In a large bowl, stir together eggs, feta and Parmesan. Add cabbage mixture and stir to combine well; set aside.
  3. Brush 13 x 9 inch (3 L) dish with some of the butter. Lay half of 1 sheet of phyllo in dish and brush with butter; fold over remaining half and brush again. Repeat with 3 more sheets of phyllo. Spread cabbage mixture over top. Top with phyllo sheet and brush with butter. Repeat with remaining 4 sheets of phyllo.
  4. Bake in 350 F (180 C) oven for about 35 minutes or until golden. Let cool for about 15 minutes before cutting to serve.
Nutrition Facts
Cabbage Filled Phyllo
Amount Per Serving (105g)
Calories 140 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 270mg 11%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 3g
Protein 5g 10%
Vitamin A 50%
Vitamin C 30%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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