“Pies made of phyllo pastry that are baked in a 'snail' shape are very popular in Greece. This one is unusual in that the filling is more eastern European in origin. Works great. This would probably be eaten as a substantial snack or as a proper meal.”
READY IN:
1hr 5mins
YIELD:
12 individual pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring large amount of water to rapid boil in large saucepan.
  2. Add cabbage and blanch 5 minutes.
  3. Drain well; dry thoroughly, pressing on leaves to extract excess moisture.
  4. Cut into ½ inch wide strips; discard tough cores.
  5. Melt 2 tblsps butter in large skillet over medium heat.
  6. Add bacon and cook until golden-brown, but not crisp.
  7. Remove with slotted spoon.
  8. Add onion to skillet; increase heat to medium-high and sauté until translucent.
  9. Sprinkle with sugar and sauté 2 minutes more.
  10. Stir in shredded cabbage and saute until softened, glossy, and just beginning to colour, 12-15 minutes.
  11. Season with paprika, caraway, salt and freshly-ground pepper.
  12. Return bacon to skillet and cook about 5 minutes to blend flavours.
  13. Set aside to cool.
  14. Brush 1 phyllo sheet with melted butter.
  15. Fold sheet in half crosswise.
  16. Arrange a ½ inch band of filling along folded edge, leaving a 1 inch border on each side.
  17. Lightly brush remaining pastry with butter.
  18. Roll pastry up, enclosing filling and forming long rope.
  19. Coil rope into a spiral, tucking ends under and sealing with a small amount of butter.
  20. Transfer to a parchment-lined baking sheet.
  21. Repeat with remaining phyllo sheets, making 12 pastries in all.
  22. (Can be prepared up to 2 days ahead to this point, covered and refrigerated).
  23. Preheat oven to 375°F (190°C).
  24. Brush tops of spirals generously with melted butter.
  25. Bake until golden-brown, 20-25 minutes.
  26. Let stand 8-10 minutes before serving.

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