Instructions: TO PREPARE PASTRY: In a large bowl, mix the flour, salt, and baking powder.

Cut in the butter until it resembles very coarse crumbs. Stir in the sour cream to make a stiff pastry. Wrap and chill the dough about 30 minutes.

Preheat oven to 400 F.

In a deep, heavy skillet or wok, heat 1 tablespoon of the butter. Add the garlic, green onions, parsnip, and carrots. Cook over high heat for 5 minutes, tossing the mixture constantly so it will not brown. Add the cabbage, lower the heat to medium and cook, tossing often, until the cabbage is wilted and soft, about 15 minutes. Remove from heat. Add the cheese, rice, cream, oregano, salt, allspice, nutmeg, and parsley. Cool to room temperature.

Ross out 2/3 of the pastry and fit into a 10-inch pie pan or a deep ovenproof platter or tart pan. Mound the cooled filling on the pastry, pressing down until compact. Top with the sunflower seeds and dot with 1/2-inch slices of the remaining butter.

Ross out the remaining pastry to make an 11-inch circle. Brush with the egg glaze. Cut the pastry into 1/2-inch wide strips. Brush the edge of the pastry in the pan with egg glaze. Place the strips over the filling in a latticework pattern. Press the extra strips around the edge of the pie and crimp if desired.

Bake for 25-30 minutes or until the pastry is golden. Cut into wedges and serve hot or at room temperature.

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