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 an easy find for shredded cabbage with lots of extra colour of red cabbage and carrot.
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.
In a large bowl, stir together eggs, feta and Parmesan. Add cabbage mixture and stir to combine well; set aside.
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.
Bake in 350 F (180 C) oven for about 35 minutes or until golden. Let cool for about 15 minutes before cutting to serve.