1/2 cabbage (doesn't matter what color)
1/2 onion
1/2 -3/4 cup fresh dill (not dried)
3 hard boiled eggs
1/4 cup feta cheese
2 Tbs olive oil/ butter
Other veggies if you like:
carrots
mushrooms
summer squash
Prepare a pie crust (top & bottom) from your favorite recipe or storebought and set aside.
Chop onion into thumbnail size squares and begin to sauté in olive oil or butter. While that is sautéing chop cabbage into ribbons (1/4" to 1/2" width) and toss in after onions. Stir around and cover while you chop the carrots into bite size pieces. Toss carrots in and give another good stir. Chop dill rather finely and add to sautéed mixture in pan. Sauté until everything is lightly cooked (it’ll get cooked again).
Transfer to a bowl where you add the feta and mix well. Cut hard boiled eggs into cubes or into slices, however you prefer.
Add half of sauté/ feta mixture into pie crust, then add the egg as a middle layer, then add the rest of the sauté mixture.
Roll on the pie crust top, cut slits for steam vents and put in oven at 375˚ for 45 min to an hour. Remove when pie crust is a nice brown.
Serves 4
