Puff Pastry Cabbage Pie

Traditionally, an egg is added to the stuffing of cabbage pie. We also added feta to this pie: the cheese goes well with cabbage and eggs and gives it a soft creamy taste.

Ingredients

• 500 g puff yeast dough (2 layers of 250 g each)
• 800 g cabbage
• 1 large red onion
• 2-3 cloves of garlic
• 3 eggs
• 1 yolk
• 200 g feta
• olive oil
• melted butter
• salt, freshly ground black pepper

Directions

1. Boil cabbage in boiling water, 1 min. Pour with ice water, transfer to a sieve.
2. Cut the onion into half rings, fry with olive oil until soft, 5 minutes. Season with salt and pepper. Add garlic, cut into 2-4 pieces. Cook for 1 more minute. Add shredded cabbage. Cook for 6-7 minutes.
3. Crumble the cheese and mix with the eggs, beaten until smooth.
4. Lubricate a heat-resistant split form with a diameter of 22-24 cm with vegetable oil. Put one rolled out layer of dough into it, form high sides. Cut off the excess.
5. From the second rolled out layer, cut a circle equal in diameter to the size of the baking dish. If the sides are not too high, "add" them from the excess dough. Place the filling mixed with the egg mixture into the dough base. Cover with a second layer, pinch the edges. Brush the pie with an egg, beaten with 1 tsp. drinking water. Bake at 180 ° C for 20-30 minutes. Remove from oven and spread generously with ghee. Serve warm.