Buckwheat pie with sweet cabbage is a rustic dish that’s simple, filling, and full of comforting flavors. Layers of nutty buckwheat phyllo dough are combined with shredded cabbage and fresh leek, then baked until golden and crispy. This savory pie is perfect as a hearty lunch, dinner, or satisfying side dish.
Ingredients:
- 1 lb buckwheat phyllo dough
- About 2.2 lb sweet green cabbage
- 2 large leeks
- 1¼ cups vegetable oil
- 1 packet baking powder (about 2 tsp)
- Salt and ground black pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Shred the cabbage and mix it with finely chopped leeks.
- Season with salt and black pepper to taste, then add the baking powder and mix well.
- Lightly oil a baking pan and place two sheets of buckwheat phyllo dough on the bottom.
- Drizzle a little oil over the sheets and spread some of the cabbage–leek mixture on top.
- Repeat the layering process until all ingredients are used, making sure two sheets remain on top.
- Drizzle a little oil over the final layer.
- Bake for about 1 hour, until golden brown. If the top browns too quickly, cover loosely with aluminum foil.
- Once baked, lightly sprinkle the pie with a little water, cover with a kitchen towel, and let it cool slightly before cutting.
