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1
Bring a large pot of generously salted water to a boil, and meanwhile fill a large bowl with ice water.
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2
Add the cabbage to the boiling water and blanch for 1 minute.
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3
Transfer to the ice water, allow to cool for a couple of minutes, then drain.
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4
Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onion.
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5
Cook, stirring often, until tender, about 5 minutes.
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6
Add 1/2 teaspoon salt, stir together, and stir in the garlic.
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7
Cook, stirring, until fragrant, about 30 seconds, and stir in the cabbage.
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8
Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes.
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9
Add salt and pepper to taste.
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10
Stir in the dill and parsley, and set aside.
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11
Preheat the oven to 375 degrees F. Brush a 10-inch tart pan or cake pan with olive oil.
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12
Beat the eggs in a large bowl and beat in the crumbled feta.
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13
Stir in the cabbage mixture and combine well.
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14
Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan.
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15
Fill with the cabbage mixture.
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16
Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil (or olive oil and butter).
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17
Stuff the edges into the sides of the pan.
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18
Make a few slashes in the top so that steam can escape as the pie bakes.
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19
Bake 40 to 50 minutes in the preheated oven, until the phyllo is crisp and dark golden brown.
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20
Serve hot, warm, or room temperature.
