Harissa and Cabbage Pie

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Harissa and cabbage pie

Cabbage, tofu, and a wealth of spices make this pie both aromatic and filling with a touch of heat. Filo gives it a light, super crispy crust. Look for sheets of filo pastry in the frozen bread or dough section of your market.

  • Author: Richard Makin
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x




  • 8 1/2 cups (600 g) finely shredded cabbage
  • 1 onion, finely sliced
  • 3 cloves garlic, minced
  • 7 ounces (200 g) extra-firm tofu, crumbled
  • 2 Tbsp tomato purée
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp harissa
  • 2 tsp smoked paprika
  • 1 tsp cumin powder
  • 1/2 tsp chili flakes
  • 1/2 tsp ground sumac
  • 1 1/2 tsp fine sea salt
  • Zest of 1 lemon


  • 2 Tbsp olive oil
  • 3 sheets of filo dough


  1. For the filling: Combine everything in a large bowl. Using your hands, mix until the ingredients are evenly incorporated. Set aside.
  2. For the pie: Preheat the oven to 350ºF (170ºC with a convection fan). Brush the base of a 9-inch (23-cm) pie or tart tin with a little olive oil.
  3. Open the packet of filo pastry and carefully unfold. Take one sheet of filo pastry and lay over the bottom of the pie tin, letting some hang over the rim. Brush with a little olive oil and repeat with the second and third pieces of pastry.
  4. Once all three sheets are layered, transfer the filling to the center of the pie. Fold the edges of the pastry up and over the filling slightly then brush the edges with the last of the olive oil.
  5. Bake the pie until the center is cooked and the pastry is crispy and golden brown, about 40 minutes.

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