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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 5 |
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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. Ingredients:
1 head cabbage, quartered (about 2 lbs 1 kg -) |
2 tablespoons butter |
1/2 lb thick slab bacon, cut into very small dice |
2 medium onions, finely diced |
1 tablespoon sugar |
2 tablespoons sweet paprika |
1 teaspoon caraway seed, crushed in mortar |
12 sheets phyllo pastry |
1 cup butter, melted |
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 1/2 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 1/2 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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