Certain meals only satisfy your hunger, while others satisfy your emotions. For me, this Anti-Inflammatory Cabbage and Carrot Phyllo Pie is undoubtedly one of those dishes.

I made the decision to try something new for our family meal last weekend. I had some carrots that needed to be utilised, a box of phyllo dough hidden in the freezer, and a head of cabbage in the fridge. Rather than prepare another stir-fry or salad, I recalled a recipe that a close friend had suggested months prior. She said to me, “You won’t believe how delicious cabbage can be until you bake it inside crispy phyllo pastry.” She was entirely correct..

Anti-Inflammatory Cabbage and Carrot Phyllo Pie

Description

This Anti-Inflammatory Cabbage and Carrot Phyllo Pie is a wholesome, crispy, and flavorful vegetable pie made with tender cabbage, sweet carrots, fresh herbs, and light, flaky phyllo pastry. Instead of heavy cream, the filling is enriched with Greek yogurt and eggs, creating a protein-rich, nutrient-dense meal that’s perfect for lunch, dinner, or meal prep.

Packed with antioxidant-rich vegetables and anti-inflammatory herbs, this healthy cabbage pie is a delicious way to enjoy more vegetables while satisfying your craving for comfort food.

Why You’ll Love This Recipe

• Rich in anti-inflammatory vegetables
• High in fiber and vitamins
• Crispy golden phyllo layers
• Great for meal prep
• Budget-friendly
• Vegetarian
• Protein-packed
• Perfect for family dinners or brunch
• Delicious hot or cold

Ingredients

For the Vegetable Filling

• 6 cups finely shredded green cabbage
• 2 large carrots, grated
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• 2 green onions, sliced
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• ½ teaspoon cumin (optional)

Creamy Filling

• 3 large eggs
• 1 cup plain Greek yogurt
• ½ cup low-fat cottage cheese (optional)
• ¼ cup milk
• 2 tablespoons olive oil
• ½ teaspoon baking powder

Pastry

• 12 sheets phyllo dough
• 3 tablespoons olive oil (for brushing)

Topping

• Fresh dill
• Sesame seeds (optional)

Instructions

Step 1

Preheat oven to 375°F (190°C).

Grease a 9×13-inch baking dish with olive oil.

Step 2

Heat olive oil in a large skillet.

Cook onions for 3–4 minutes.

Add garlic and cook for another minute.

Step 3

Add cabbage and carrots.

Cook for 8–10 minutes until slightly softened.

Remove from heat.

Mix in parsley, dill, green onions, turmeric, paprika, salt, pepper, and cumin.

Allow to cool slightly.

Step 4

In another bowl whisk together:

• Eggs
• Greek yogurt
• Cottage cheese
• Milk
• Olive oil
• Baking powder

Mix until smooth.

Step 5

Place 6 sheets of phyllo in the baking dish, brushing each layer lightly with olive oil.

Spread the vegetable mixture evenly.

Pour about half of the creamy mixture over the vegetables.

Step 6

Cover with remaining phyllo sheets, brushing each with olive oil.

Pour remaining creamy mixture over the top.

Score into serving squares before baking.

Step 7

Bake for 40–45 minutes, until golden brown and crispy.

Allow to rest for 15 minutes before slicing.

Garnish with fresh dill.

Serving Suggestions

Serve with:

• Greek yogurt
• Cucumber salad
• Tomato salad
• Fresh avocado slices
• Roasted vegetables
• Lentil soup
• Grilled chicken
• Salmon
• Herbal tea
• Lemon wedges

Healthy Variations

Mediterranean Version

Add:

• Spinach
• Feta cheese
• Kalamata olives

High-Protein Version

Add:

• Cottage cheese
• Chickpeas
• Cooked quinoa

Vegan Version

Replace:

• Eggs with flax eggs
• Greek yogurt with plant yogurt
• Brush phyllo with olive oil only

Gluten-Free Version

Use gluten-free phyllo dough.

Extra Anti-Inflammatory Version

Include:

• Ginger
• Broccoli
• Kale
• Flaxseed
• Hemp hearts
• Extra turmeric
• Black pepper (to enhance turmeric absorption)

Storage

Refrigerator:
Up to 4 days

Freezer:
Up to 2 months

Reheat:
350°F (175°C) for 10–15 minutes until crisp.

Nutrition (Approximate Per Serving)

Serves: 8

• Calories: 245
• Protein: 10 g
• Carbohydrates: 24 g
• Fiber: 5 g
• Sugars: 6 g
• Fat: 12 g
• Saturated Fat: 3 g
• Cholesterol: 72 mg
• Sodium: 340 mg
• Vitamin A: 140% DV
• Vitamin C: 75% DV
• Vitamin K: 110% DV
• Folate: 20% DV
• Calcium: 14% DV
• Iron: 10% DV

Health Benefits

• Rich in antioxidants that help combat oxidative stress.
• High-fiber cabbage supports digestive and gut health.
• Carrots provide beta-carotene for eye and immune health.
• Greek yogurt contributes protein and beneficial probiotics.
• Olive oil supplies heart-healthy monounsaturated fats.
• Turmeric and garlic contain compounds associated with reduced inflammation.
• Fresh herbs add vitamins, minerals, and natural flavor while reducing the need for excess salt.

Frequently Asked Questions

Can I make it ahead of time?

Yes. Assemble the pie up to 24 hours in advance, refrigerate, and bake just before serving.

Can I freeze it?

Yes. Freeze baked or unbaked for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.

Can I use red cabbage?

Yes. Red cabbage works well, though the filling may have a purple hue after baking.

What cheese works best?

Feta, ricotta, cottage cheese, mozzarella, or cheddar all complement the vegetables.

Can I make it without phyllo dough?

Yes. Substitute puff pastry for a richer texture or use a homemade whole-wheat crust.

Is this recipe kid-friendly?

Yes. The mild flavors and flaky pastry make it appealing to children, especially when served warm.

What protein pairs well with this pie?

Grilled chicken, baked salmon, turkey breast, or roasted chickpeas make excellent additions for a balanced meal.

Recipe Tips

• Sauté the vegetables first to remove excess moisture and prevent a soggy pie.
• Keep phyllo dough covered with a damp towel while assembling to avoid drying out.
• Let the baked pie rest before slicing for cleaner portions.
• Fresh dill and parsley provide the brightest flavor, but dried herbs can be used if needed.
• A sprinkle of sesame or nigella seeds on top adds extra crunch and visual appeal.

Final Thoughts

This Anti-Inflammatory Cabbage and Carrot Phyllo Pie is a nourishing blend of crisp phyllo pastry, colorful vegetables, and creamy filling that fits beautifully into a healthy lifestyle. It’s ideal for family dinners, meal prep, holiday brunches, or a light vegetarian main course. With its balance of fiber, protein, healthy fats, and vibrant herbs, this recipe delivers both comfort and nutrition in every bite.