First, chop the Fresh Dill (1/3 cup) and the Egg (3).
Preheat the oven to 350 degrees F (180 degrees C).
Prepare the filling by stirring the shredded Savoy Cabbage (4 cup) for 10-15 minutes in a saucepan, or until it becomes soft. Drain and squeeze the excess liquid. Set it aside to cool.
Once cooled, mix the cabbage with the dill and eggs. Add Salt and Pepper (to taste).
You can now prepare the batter. Whisk together the Large Egg (3), Mayonnaise (1/3 cup), Granulated Sugar (2 teaspoon), and Greek Yogurt (1/3 cup) in a large bowl until well combined.
Add the All-Purpose Flour (1/2 cup) and Baking Powder (1 1/2 teaspoon). Mix well. Achieve to have a batter with a consistency similar to that of a thick yogurt.
Now it is time to assemble the pie. Butter the pie plate and pour the batter over the pie and spread. Put the cabbage and egg filling in the pie dish.
Bake this for 30-35 minutes, or until you have noticed that the batter is golden brown in color.