Phyllo Dough Cabbage Pie

Instructions

1. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
2. Add the grated carrots and chopped cabbage to the pan. Sauté until the vegetables are tender, about 10-15 minutes.
3. Add the vegan gyros to the pan and cook for an additional 5 minutes. Remove from heat and set aside.
4. In a bowl, combine vegan yoghurt, vegan sour cream, and black salt. Mix well until smooth.
5. Preheat the oven to 180°C (350°F). Lightly grease a baking dish (40cm x 30cm) with olive oil.
6. Layer two sheets of phyllo dough in the bottom of the baking dish
7. Spread half of the sautéed cabbage mixture evenly over the phyllo dough.
8. Add two more sheets of phyllo dough on top, spread a thin layer of ketchup over the phyllo dough.
9. Spread the remaining sautéed cabbage mixture evenly over the phyllo dough.
10. Layer two more sheets of phyllo dough on top, spread the creamy yoghurt mixture evenly over the phyllo dough.
11. Place the assembled pie in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and crispy.
12. Allow the pie to cool slightly before cutting into pieces. Serve warm, optionally with extra vegan yoghurt or sour cream on the side. Enjoy your savory and satisfying phyllo dough cabbage pie!