Pite me Lakra

Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the sliced onions and cook for 8-10 minutes until golden and soft, stirring occasionally to prevent burning.

Add the shredded cabbage to the skillet in batches, as it will wilt down significantly. Season with salt, pepper, and paprika. Cook for 15-18 minutes, stirring frequently, until the cabbage is very soft, slightly caramelized, and reduced to about one-third its original volume.

Transfer the cabbage filling to a bowl and let it cool to room temperature. The filling must not be hot when placed on the phyllo dough, as steam will make the pastry soggy.

Preheat the oven to 190°C (375°F). Brush a large round baking pan generously with melted butter. Lay a sheet of phyllo in the pan, letting the edges drape over the sides. Brush with butter and repeat with 4 more sheets.

Spread the cooled cabbage filling evenly over the phyllo base. Fold the overhanging edges of phyllo over the filling, brushing each fold with butter.

Layer 5 more sheets of phyllo on top, brushing each with butter. Tuck the edges into the sides of the pan to create a neat border. Brush the top generously with the remaining melted butter.

Score the top of the pie into wedges with a sharp knife, cutting through just the top layers. Bake for 35-40 minutes until the top is deep golden brown and the layers are crispy and flaky.

Remove from the oven and drape a clean kitchen towel over the pie for 5 minutes. This traps steam and keeps the inner layers tender while the top stays crispy. Cut along the scored lines and serve warm.