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–+ servings

Cabbage Pie (Savory Spinach & Sesame Bake)

A budget-friendly savory cabbage pie with sautéed cabbage, spinach, and onion bound with eggs and finished with toasty sesame seeds. Great warm or at room temperature for breakfast, lunch, or dinner.
Amanda
Prep Time 20 minutes
Cook Time 35 minutes
Rest & cooling 15 minutes
Total Time 1 hour 10 minutes
Serving Size 8 slices

Equipment

  • Large mixing bowl
  • Medium skillet or frying pan
  • cutting board
  • Chef’s knife
  • Whisk or fork
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • 9-inch pie dish or round baking pan
  • Pastry brush (optional)
  • Oven mitts

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt for the dough
  • 1/2 cup warm water
  • 3 tbsp olive oil for the dough, plus more for greasing
  • 1 large onion diced
  • 4 cups green cabbage finely shredded
  • 2 cups fresh spinach chopped
  • 3 eggs large
  • 3 tbsp olive oil for sautéing
  • 2 tbsp sesame seeds divided, plus extra for topping if desired
  • 1 tsp salt for the filling
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish with oil.
  • Make the dough: In a large bowl, mix the flour and 1 teaspoon salt. Add the warm water and 3 tablespoons olive oil, then stir and knead until a smooth, pliable dough forms (about 2–3 minutes). Cover and let rest for 10 minutes.
  • Press the dough into the prepared pie dish, covering the bottom and sides in an even layer. If desired, brush lightly with oil.
  • Cook the filling: Heat 3 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes.
  • Add the shredded cabbage and cook, stirring occasionally, until tender and lightly golden, 8–10 minutes. Stir in the spinach and cook until wilted, 2–3 minutes. Season with 1 teaspoon salt, black pepper, and garlic powder. Remove from heat and let cool for 5 minutes.
  • In a bowl, whisk the eggs. Stir in the cooled cabbage mixture until evenly combined.
  • Pour the filling into the dough-lined dish. Sprinkle the sesame seeds evenly over the top (add extra if you like).
  • Bake until the center is set and the top is golden, 30–35 minutes. Cool for 5 minutes before slicing and serving warm or at room temperature.

Notes

Serving ideas: Delicious with a creamy dill sauce (sour cream + fresh dill + lemon + pinch of salt) or a simple green salad.
Storage: Cover and refrigerate for up to 3 days.
Reheating: Warm slices in a 350°F (175°C) oven for about 10 minutes, or microwave for 1–2 minutes.
Freezing: Wrap slices tightly and freeze for up to 2 months; thaw overnight in the fridge and reheat.
Substitutions: Swap spinach for kale or Swiss chard. For extra comfort, add 1/2 cup shredded cheese to the filling (optional).
Tip: If the pie releases a little liquid after baking, carefully pour it off before serving for the best texture.

Nutrition

Calories: 290kcal | Protein: 8g | Saturated Fat: 2.5g | Cholesterol: 70mg | Sodium: 580mg