Cabbage pie
The dough of this pie resembles a phyllo dough. You can use different vegetable fillings, such as carrots or spinach.
Ingredients
3-4 cups of flour
about 2 cups of water, depending on the thickness of the dough
some salt
3-4 cups of cabbage, boiled with salt, black pepper and some olive oil
1 onion, chopped and fried with olive oil
vegetable oil (could be olive oil)
Directions
First make the dough. Mix the flour, water and salt. Work the dough until it doesn't stick to your fingers any longer. Make 20 small round balls out of the dough, about 4-5 cm in diameter. Spread some oil on the balls and put them on a plate, cover with a clean cotton towel or kitchen paper and leave in a warm place. Meanwhile, boil the cabbage and fry the onion. Soak the water out of the cabbage and mix with the onions (If you are using carrots as a filling, boil 6-7 carrots and smash them with a fork and mix with the onion). Take the balls of dough and using a dough roll, roll them into disks of about 10 cm in diameter. Put 5 disks on top of each other, using a lot oil between them. Take the 5 attached disks in your hands and start gently spreading the thick disk, until it has become wide like a very thin cloth, almost transparent. Avoid breaking the dough. Place this streched dough on a (round) pan of about 35-45 cm in diameter (thats how wide your dough should be), don't forget to oil bottom of the pan thoroughly before placing the dough there. Make another layer like this with the next 5 disks of dough. Spread some oil on the bottom layer and put the new layer on it. Then, spread the filling on the dough. Make 2 additional layers on top of the dough out of the remaining 10 balls of dough, spreading oil between them and on the top layer. Join the edges of the dough by rolling them a bit, so that they would not spread during baking. Bake in the oven of 200 degrees C for about 40 min or until the pie becomes slightly golden brown.
