This hearty and comforting casserole features tender potatoes and cabbage, combined with savory corned beef and Swiss cheese, all topped with crispy layers of phyllo dough for a delightful texture.
Ingredients
4 medium potatoes
1 small cabbage
1 cup, diced corned beef
1 cup, grated Swiss cheese
1/4 cup white wine
2 tablespoons mustard
1 teaspoon black pepper
1 teaspoon garlic powder
4 sheets phyllo dough
2 tablespoons melted butter
Method
Start by boiling diced potatoes in a large pot of salted water until they are tender enough to be pierced with a fork, which should take around 15 minutes. Drain the potatoes and set them aside.
In another pot, bring water to a boil and add the shredded cabbage. Cook until the cabbage is tender, about 15 minutes, then drain it well to remove excess moisture.
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish using non-stick cooking spray.
In a large bowl, mix the drained potatoes, cooked cabbage, diced corned beef, and shredded Swiss cheese, tossing gently to combine all ingredients evenly.
In a separate bowl, whisk together white wine, mustard, black pepper, and garlic powder until the mixture is smooth. Gently fold this sauce into the potato and cabbage mixture until everything is well coated, then transfer it into the prepared baking dish.
Take a sheet of phyllo dough and lay it flat on a clean surface, lightly spraying it with cooking spray. Place this sheet over the casserole, folding any excess dough back over the edges of the dish. Repeat this layering process with three more sheets of phyllo, making sure to spray each layer before adding the next. Finally, brush the top layer of phyllo with melted butter for a beautiful golden finish.
Bake the casserole in the preheated oven for 45 to 55 minutes, or until the phyllo is crispy and golden brown, and the filling is bubbly and hot.
