How to Make Slovenian Vegetable and Cheese Pie with Fillo

Vegetable and cheese fillo pie slice - horizontal

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Need an impressive dish for your next weekend or holiday dinner? Loparnica is a mixed vegetable and cheese pie made from layers of fillo dough, spinach, carrots, red cabbage, and cottage cheese. It is a delicious stand-alone vegetarian dish or as meat supplement.

 

A colorful slice of Loparnica, vegetable and cheese pie, showing off its beautiful layers.

PIN this recipe for later. Trust me, you will want this dish on your holiday table!

 

Loparnica fillo pie will have family and friends coming back for seconds (and thirds) – even the ones who don’t eat their vegetables! Pair with a light, refreshing salad for a well-rounded meal or serve as a side to meats.

 

This Slovenian delicacy is traditionally made with yeast-based dough and sometimes using crepes instead. But since the world is embracing healthier eating options, you will find loparnica on local menus made with fillo pastry. It also cuts down on preparation time.

 

Fresh out of the oven - Slovenian loparnica pie with fillo dough.

 

HERE’S WHY YOU’LL LOVE THIS VEGETABLE AND CHEESE PIE:

 

  • Not only is this savory pie absolutely delicious, but it also requires simple and fresh ingredients.  It is perfectly yummy all by itself, or served with roasted turkey, chicken, or beef for a festive meal your whole family will love!
  • It has a lovely fall and winter flavor palette without the pumpkin. [perfect for Thanksgiving and Christmas dinner table] 🦃 🎄
  • Vegetables are a great source of vitamins, minerals, and dietary fiber.
  • This pie is a colorful show-stopper! [fitting for Halloween and Mardi Gras] 🎃 🎭
  • Fillo is low in carbs, contains very little fat, no cholesterol, and no trans fats, making this dish a healthier option from the original. 

 

Side view of the slice of mixed veggie pie

 

WHAT INGREDIENTS ARE IN THE LOPARNICA PIE?

 

To make this vegetarian fillo pastry pie, you will basically need vegetables, cottage cheese, eggs, and fillo. The aromatics and spices are simple, but plenty. They don’t overpower but still add flavors to the pie:

 

  • Spinach
  • Carrots
  • Red cabbage
  • Cottage cheese
  • Fillo dough sheets
  • Sour cream
  • Eggs
  • Onion
  • Nutmeg
  • Salt
  • Oil

 

Ingredients for the savory vegetarian pie loparnica

 

MAKE IT YOUR OWN/VARIATIONS:

 

The best part about this vegetarian layered dish is that you can make it your own. Approach it like you would vegetable lasagna: use your favorite garden vegetables. Here are some suggestions, just to name a few:

 

  • Chard
  • Zucchini
  • Mushrooms
  • Leeks
  • Savoy cabbage
  • Kale
  • Sweet potato
  • Butternut squash

You can also add chopped bacon or ham to the filling.

 

Side view of the dish with veggies and cheese.

 

CAN I MAKE THIS VEGETABLE PIE AHEAD?

 

Absolutely! Prepare all the filling a day ahead and assemble the layers with fillo when ready to bake. I do not suggest assembling the layers ahead for two reasons:

 

  1. The filling will make the fillo too soggy.
  2. The outer fillo sheets will dry out and crumble.

 

HOW LONG CAN LOPARNICA LAST?

 

This vegetable pie will keep well, if covered and refrigerated, for up to 3 days. 

 

Overhead photo of the dish with loparnica pie

 

HOW TO MAKE THIS SAVORY VEGETARIAN PIE?

 

* The full and printable recipe is available in the recipe box at the bottom of this post. Also, check out the below tips for the best results.

 

1. Prep the vegetable fillings: Clean and slice carrots and cabbage. Cook spinach, carrots, and cabbage (separately) until crisp-tender. 

2. Prep the cheese filling: Mix cottage cheese with eggs.

 

Four fillings for the veggie pie.

 

3. Assemble the pie: Layer fillo sheets on the bottom of your baking pan; oil each layer. Spread sour cream on top and spoon cooked spinach.

Repeat layering the fillo, sour cream, vegetable fillings, and cheese filling (omitting the sour cream in this layer). Add more fillo sheets on top and brush with oil.

 

How to make loparnica - steps 1 to 4

How to make loparnica - steps 5 to 8

 

4. Bake for one hour and until the top is golden brown. Let cool for 30 minutes before slicing. 

 

WATCH HOW TO LAYER SLOVENIAN VEGETABLE PIE:

 

GIF of how to make the cheese and vegetable dish.

 

PRO TIPS/RECIPE NOTES:

 

  • The best way to quickly work with fillo is to separate sheets beforehand. That way, you don’t have to fuss with them while trying to assemble your layers. Right before you’re ready to use them, separate sheets one by one, lightly roll each sheet (following its natural crease), and place on a large cookie sheet (it’s OK to stack them on top of each other). Cover with plastic wrap. It makes baking with fillo a breeze.
  • Don’t worry about any tears in your fillo (or phyllo, filo – what’s in a name?). They won’t be visible once this easy vegetarian dish in done. 
  • I made this pie using organic fillo which is my go-to fillo because it’s thicker and less fragile than others. If you have to use any other fillo, you might have to add an extra sheet in each layer. 
  • You can layer the fillings in any order.
  • Instead of cooking the spinach, sauté or steam it. You can also use frozen spinach. Cook according to package direction. 
  • To speed up the cooking of cabbage, cook it in salted water for about 5 minutes, drain well, and then mix with sautéed onions. I prefer to cook them with onions (as indicated in the recipe) to have one less dirty dish.
  • Squeeze the heck out of those cooked vegetables and then squeeze some more (dab cooked carrots with paper towels)! You don’t want a soggy pie! 
  • The pie will fit into an 8-inch pan too (which is what I used), but some dripping will occur. Place a foil-covered cookie sheet underneath the pan to catch it.

 

Slice of vegetarian pie on a plate

 

WANT MORE VEGETARIAN INSPIRED DINNERS LIKE THIS:

 

ZUCCHINI RICOTTA FILLO PIE

FILLO RICOTTA BUNDT PIE

EASY VEGETABLE POT PIE

SPINACH AND CHEESE PIE

SIMPLE EGG PIE

 

This delicious Vegetable and Cheese Pie has a ton of flavor, crunch, and uses #simple and fresh ingredients. It brings all the flavors of #fall to your table. #vegetarian #side #fillo #savorypieClick to Tweet

 

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ESSENTIALS

for Vegetable and Cheese Pie


 

MAKING THIS RECIPE OR OTHERS?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #ALLTHATSJAS. I can’t wait to see your spin on it!

 

Close up layers of the vegetable and cheese pie.


Vegetable and cheese fillo pie slice - horizontal
Print Recipe

Vegetable and Cheese Pie with Fillo

This delicious Vegetable and Cheese Pie has a ton of flavor, crunch, and uses simple and fresh ingredients. It brings all the flavors of fall to your table.
Prep Time45 mins
Cook Time1 hr
Resting Time30 mins
Course: Main Course, Side Dish
Cuisine: Slovenian
Servings: 6 - 8
Author: Jas

INGREDIENTS:

  • 1 pound fillo dough defrosted (10-12 sheets)
  • 2 cups sour cream full or reduced-fat
  • 1/2 cup olive or vegetable oil

Spinach Filling

  • 1 pound fresh spinach
  • 1 egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Cheese Filling

  • 1 pound cottage cheese I used small curds
  • 1 egg
  • 1/4 teaspoon salt

Carrot Filling

  • 1 pound carrots about 3 large
  • 1/2 teaspoon salt

Cabbage Filling

  • 1 small head red cabbage about 2 pounds or less
  • 1/2 cup chopped onion
  • 1/4 teaspoon salt

DIRECTIONS:

Spinach Filling

  • Bring a large pot of water to a boil. Add 1 pound of fresh spinach leaves and push down to submerge them in the water. Cook for 1 minute, then drain the spinach well, squeezing out excess liquid.
  • Beat the egg with 1/4 teaspoon salt and 1/8 teaspoon nutmeg; mix into the spinach. Set aside.

Cheese Filling

  • In a medium bowl, mix 1 pound cottage cheese, 1 egg, and 1/4 teaspoon salt. Set aside.

Carrot Filling

  • Peel and slice 1 pound of carrots. Place the sliced carrots and 1/2 teaspoon of salt in a saucepan and cover with water. Bring the carrots to a simmer and cook for 8-10 minutes or until carrots are tender. Drain off any excess water. Set aside.

Cabbage Filling

  • Cut one small head of red cabbage into half, then quarters. Remove the stem and using a serrated knife or a mandolin, thinly slice/shred the cabbage quarters.
  • In a large skillet, heat two tablespoons of oil over medium-high heat. Add 1/2 cup of chopped yellow onion and sauté until translucent, about 1-2 minutes.
  • Add cabbage to the skillet and, occasionally stirring, cook until tender and all liquid has evaporated about 10 minutes. Season with 1/4 teaspoon salt and set aside.

Assemble

  • Grease a 9-inch round (or square) baking pan that is at least 2 inches deep.
  • Place one fillo sheet in the pan. Edges of fillo should hang over sides of the pan. Lightly brush the fillo sheet with oil. Continue to layer three more sheets of fillo brushing each layer with oil and rotating sheets to cover the pan.
  • Keep remaining sheets covered with a kitchen towel or plastic wrap.
  • Gently spread 1/3 of the sour cream over the top fillo sheet. Spoon the spinach filling evenly over the sour cream.
  • Layer two more sheets of fillo brushing each layer with oil and rotating sheets to cover the pan. Cover the top pastry sheet with half of the remaining sour cream and cover evenly with cooked carrots.
  • Repeat the layering of oiled fillo and cheese (skipping sour cream in this layer) and then fillo, sour cream, and cabbage. Fold edges of fillo over the last filling. Cover with one folded sheet of fillo, or fold one or two sheets and coil on top for a prettier look. Brush the fillo with oil.
  • Lightly cover with aluminum foil and bake in 350 degrees Fahrenheit preheated oven for 45-60 minutes, removing the foil halfway through baking. You want the top layer to have a beautiful golden brown color, so bake a few minutes more if necessary.
  • Remove from the oven and let stand for 20-30 minutes before cutting. Enjoy warm or cold.

RECIPE NOTES:

  • The best way to quickly work with fillo is to separate sheets beforehand. That way, you don't have to fuss with them while trying to assemble your layers. Right before you're ready to use them, separate sheets one by one, lightly roll each sheet (following its natural crease), and place on a large cookie sheet (it's OK to stack them on top of each other). Cover with plastic wrap. It makes baking with fillo a breeze.
  • Don't worry about any tears in your fillo (or phyllo, filo - what's in a name?). They won't be visible once this easy vegetarian dish in done. 
  • I made this pie using organic fillo which is my go-to fillo because it's thicker and less fragile than others. If you have to use any other fillo, you might have to add an extra sheet in each layer. 
  • You can layer the fillings in any order.
  • Instead of cooking the spinach, sauté or steam it. You can also use frozen spinach. Cook according to package direction. 
  • To speed up the cooking of cabbage, cook it in salted water for about 5 minutes, drain well, and then mix with sautéed onions. I prefer to cook them with onions (as indicated in the recipe) to have one less dirty dish.
  • Squeeze the heck out of those cooked vegetables and then squeeze some more (dab cooked carrots with paper towels)! You don't want a soggy pie! 
  • The pie will fit into an 8-inch pan too (which is what I used), but some dripping will occur. Place a foil-covered cookie sheet underneath the pan to catch it.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Vegetable and Cheese Pie with Fillo
Amount Per Serving
Calories 725 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 14g70%
Cholesterol 107mg36%
Sodium 1357mg57%
Potassium 1286mg37%
Carbohydrates 66g22%
Fiber 8g32%
Sugar 14g16%
Protein 22g44%
Vitamin A 21942IU439%
Vitamin C 107mg130%
Calcium 329mg33%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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8 Comment

  1. Reply
    Aleka
    October 8, 2019 at 7:30 pm

    What a beautiful pie! I have never heard of this Slovenian Cheese Pie but I love the color of the vegetables and I LOVE phyllo dough so I would totally serve this at my next party! What a fun recipe!

    1. Reply
      Jas
      October 9, 2019 at 2:24 pm

      Thank you, Aleka! It’s a pretty dish for sure. 🙂

  2. Reply
    Chelsey
    October 8, 2019 at 7:44 pm

    Love all of the bright vegetable layers in this Slovenian pie!! Such a beautiful dish filled with wonderful flavors. The cheese and fillo dough sound delicious and I’m sure tie everything together perfectly!

    1. Reply
      Jas
      October 9, 2019 at 2:23 pm

      It truly does, Chelsey! We were a bit worried that it would be bland, but the flavor is just perfect. 🙂

  3. Reply
    Haley Seymour
    October 8, 2019 at 7:53 pm

    Another incredibly delicious recipe! This is so different from anything I have made before but looks amazing! I love Fillo dough.

    1. Reply
      Jas
      October 9, 2019 at 2:22 pm

      Same here, Haley! I love fillo too. 😀 Thanks for stopping in! xx

  4. Reply
    Kim | Give it Some Thyme
    October 8, 2019 at 8:04 pm

    Wow Jas, love all these layers of flavor in this pie! Such a unique and wonderful combo. The notes you included at the end are super helpful too. Thanks for creating and sharing this awesome recipe!

    1. Reply
      Jas
      October 9, 2019 at 2:21 pm

      Many thanks, Kim! I try remembering every detail while I was making it, but if something is unclear, I’m always here to answer the questions. 😀 Take care!

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