Fasting Cabbage Pie (Pita)

Preparation

1. Preparing the Cabbage Filling — the Key Step

Shred the cabbage into thin strips (like coleslaw). Do not shred too finely — the pieces should have some texture in the filling.

In a large deep frying pan, heat 80 ml of oil (from the filling portion) over medium heat. Add the chopped onion and fry for 10 minutes until translucent and lightly golden. Add the shredded cabbage — it will look like far too much, but it shrinks dramatically. Salt generously (salt draws water out of the cabbage).

Braise the cabbage for 30–40 minutes over medium-low heat, stirring occasionally. The stages:

• First 10 minutes: cabbage releases water and reduces in volume
• Next 15 minutes: water begins to evaporate, cabbage softens
• Last 10–15 minutes: liquid almost disappears, cabbage begins to caramelise to a golden-yellow colour

Near the end add the paprika, dried rosemary, pepper and chopped parsley. If it is too dry, add a little vegetable stock. Taste and adjust salt.

IMPORTANT: the filling must be completely cooled before assembling, otherwise the pastry will become soggy. Prepare it a few hours ahead or the day before.

2. Preparing the Brushing Mixture

In a small bowl, combine 100 ml of sunflower oil and 1 cup (200 ml) of water or vegetable stock. Beat with a fork — this is your brushing mixture for the sheets. Add a pinch of salt if you like.

3. Assembling the Pie

Preheat the oven to 200°C. Grease a baking tray (rectangular, about 35x25 cm) with oil.

Classic layered method:

• Place sheet 1 on the bottom of the tray, with edges hanging over the sides. Brush with the oil-water mixture.
• Sheet 2: place on top. Brush.
• One third of the filling: spread evenly.
• Sheet 3 over the filling. Brush. Sheet 4. Brush.
• Second third of filling.
• Sheet 5, brush, Sheet 6, brush.
• Last third of filling.
• Finish with 2–3 sheets on top, each brushed with the mixture.
• The last sheet must be well brushed — this is the top that will become crispy.

Alternative — spiral rolls:

• Lay a sheet on a lightly floured surface, brush with the oil mixture.
• Spread a strip of filling along the length.
• Roll into a long thin roll.
• Coil the roll in a spiral in the tray or arrange in parallel rows. Repeat for all sheets.
• Brush the top with the remaining mixture.

4. Baking

Before baking, score the pie with a knife into portions (only through the top layers, not all the way through) — this makes it easier to cut later.

Bake at 200°C for 30–40 minutes until the pie is golden-brown and crispy on top. If it is browning too quickly, reduce to 180°C.

5. Resting and Cutting

Remove the tray and leave the pie to rest for 10–15 minutes before cutting. Optionally sprinkle lightly with water to soften the top crust (some prefer it very crispy).

6. Serving

Serve warm or at room temperature. Traditionally accompanied by:

• Fresh cabbage salad (with oil and vinegar)
• Pickled brine (for fasting days without dairy)
• Rosehip or mint tea

Tips

Braising the cabbage: the trick is enough oil and slow cooking over low heat. If you braise too quickly over high heat, the cabbage won’t caramelise and the filling will be watery. Patience is key — properly braised cabbage is sweet, tender and has a characteristic umami flavour.

Working with phyllo: since phyllo tears easily:

• Keep unused sheets covered with a damp clean cloth at all times.
• If a sheet tears, just patch it — no one will see after baking.

Extra-crispy top: for an ultra-crispy top, brush the final sheet twice — once before baking, and again after 20 minutes of baking. Return to the oven.

Softer pie: if you prefer a soft pie (like burek-style), after baking mist lightly with water and cover with a damp cloth for 5 minutes. The top will soften.

Slavska use: though not primarily a Slava dish, fasting cabbage pie is often served at fasting Slava celebrations (e.g. St Sava on 27 January often falls in Great Lent, St George on 6 November falls in the Nativity Fast). It is rich, filling and complements the Slava table alongside the Slavski kolač and žito.