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.
Ingredients
Filling
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
Pie
2 Tbsp olive oil
3 sheets of filo dough
Instructions
For the filling: Combine everything in a large bowl. Using your hands, mix until the ingredients are evenly incorporated. Set aside.
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.
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.
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.
Bake the pie until the center is cooked and the pastry is crispy and golden brown, about 40 minutes.
The key to making humble cabbage incredibly tasty is spices! This recipe calls for a few, including harissa paste, and they’re super important for the flavor, so try not to skip any.
Be sure to shred your cabbage as finely as possible – this will help to make sure it cooks throughout the pie. If you don’t have a mandoline, just slice with the sharpest knife you have access to. Or buy pre-shredded cabbage in a pinch.
Before baking, fold over the edges of the filo pastry to give the pie a super crispy crust.
Did you make this recipe?
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