Roasted Cabbage Steak Spanakopita Melts (Easy Greek-Inspired Recipe) Recipe

Introduction

These Roasted Cabbage Steak Spanakopita Melts are a delicious and easy Greek-inspired dish that combines tender cabbage with a flavorful spinach and cheese filling. Perfect as a light meal or a unique side, they offer a satisfying blend of textures and bright, fresh flavors.

Ingredients

• 1 small head green cabbage, sliced into 4 thick steaks
• 2 tbsp extra-virgin olive oil
• 1/4 tsp grated garlic (for brushing cabbage)
• 1/2 tsp dried oregano
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 1 tbsp olive oil (for sautéing)
• 3 scallions, sliced (whites and greens separated)
• 11 oz baby spinach
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 2 tsp lemon zest
• 1/2 tsp grated garlic (for filling)
• 1/4 tsp black pepper
• 1/2 cup part-skim ricotta
• 6 tbsp crumbled feta cheese
• 1/3 cup shredded smoked cheddar cheese

Instructions

1. Step 1: Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup.
2. Step 2: Arrange the cabbage steaks on the prepared baking sheet. In a small bowl, combine the 2 tablespoons of olive oil with 1/4 teaspoon grated garlic. Brush this mixture evenly over both sides of the cabbage steaks, then sprinkle with dried oregano and ground black pepper.
3. Step 3: Roast the cabbage for 40 minutes, flipping the steaks halfway through to ensure even browning. After roasting, sprinkle lightly with salt for seasoning and set aside.
4. Step 4: While the cabbage roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the white parts of the scallions and cook for about 1 minute until fragrant.
5. Step 5: Add the baby spinach in batches, stirring each addition until wilted before adding more.
6. Step 6: Remove the skillet from heat. Stir in fresh dill, parsley, lemon zest, the green parts of scallions, 1/2 teaspoon grated garlic, and black pepper. Then fold in the ricotta and crumbled feta cheese gently until well combined.
7. Step 7: Switch your oven setting to broil. Spoon the spinach and cheese mixture generously over each roasted cabbage steak, and top with shredded smoked cheddar cheese.
8. Step 8: Broil the topped cabbage steaks for about 2 minutes, or until the cheese is melted and lightly golden. Watch carefully to prevent burning.

Tips & Variations

• For a dairy-free version, substitute ricotta and feta with plant-based cheeses or omit and add extra herbs for flavor.
• Adding a sprinkle of crushed red pepper flakes to the filling can introduce a pleasant spicy kick.
• Try using purple cabbage for a colorful twist; roasting will bring out its natural sweetness.
• Serve with a side of tzatziki or lemon wedges for added brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place cabbage steaks on a baking sheet and warm in a preheated 350°F oven for about 10 minutes or until heated through. Avoid microwaving to retain texture and prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in this recipe?

Yes, you can substitute the ricotta, feta, or cheddar with similar cheeses like goat cheese, mozzarella, or gouda depending on your preference and availability.

Is this recipe suitable for vegetarians?

Absolutely! This dish contains no meat and is perfect for vegetarians. Just be sure to use cheeses that fit your dietary preferences.

Roasted Cabbage Steak Spanakopita Melts (Easy Greek-Inspired Recipe) Recipe

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Roasted Cabbage Steak Spanakopita Melts are a delicious Greek-inspired vegetarian dish featuring thick cabbage steaks roasted to tender perfection and topped with a savory blend of spinach, herbs, ricotta, feta, and melted smoked cheddar cheese. This easy, flavorful recipe is perfect as a hearty appetizer or a light main course.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 42 minutes
• Total Time: 57 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cabbage Steaks

• 1 small head green cabbage, sliced into 4 thick steaks
• 2 tbsp extra-virgin olive oil
• 1/4 tsp grated garlic (for brushing cabbage)
• 1/2 tsp dried oregano
• 1/4 tsp ground black pepper
• 1/4 tsp salt

Spinach Filling

• 1 tbsp olive oil (for sautéing)
• 3 scallions, sliced (whites and greens separated)
• 11 oz baby spinach
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 2 tsp lemon zest
• 1/2 tsp grated garlic (for filling)
• 1/4 tsp black pepper
• 1/2 cup part-skim ricotta cheese
• 6 tbsp crumbled feta cheese

Topping

• 1/3 cup shredded smoked cheddar cheese

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with foil to make cleanup easier.
2. Prepare Cabbage: Arrange the cabbage steaks on the prepared baking sheet. In a small bowl, combine the extra-virgin olive oil with 1/4 teaspoon grated garlic. Brush this mixture evenly over both sides of the cabbage steaks. Sprinkle the steaks with dried oregano and ground black pepper.
3. Roast Cabbage: Roast the cabbage steaks in the oven for about 40 minutes, flipping them halfway through to ensure even browning. They should turn tender and golden-brown. After roasting, lightly sprinkle the cabbage with salt to enhance the flavor.
4. Sauté Spinach Filling: While the cabbage roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the whites of the scallions and cook for 1 minute until fragrant. Add the baby spinach in batches, stirring until wilted. Remove the skillet from heat.
5. Mix Filling Ingredients: Into the wilted spinach mixture, stir in the fresh dill, fresh parsley, lemon zest, scallion greens, 1/2 teaspoon grated garlic, and 1/4 teaspoon black pepper. Fold in the ricotta and crumbled feta cheeses until well combined.
6. Broil the Melts: Set your oven to broil. Spoon the spinach and cheese mixture generously over each roasted cabbage steak. Top each with shredded smoked cheddar cheese. Broil for about 2 minutes or until the cheese is melted and turns lightly golden brown. Keep a close eye to prevent burning.

Notes

• For a spicier kick, add a pinch of red chili flakes to the spinach filling.
• Use fresh herbs for the best flavor, but dried dill and parsley can substitute if needed.
• If you prefer a gluten-free version, verify the cheeses are gluten-free and use fresh cabbage only.
• Adjust the amount of garlic according to your taste preferences.
• This dish serves well as a vegetarian main or a side dish alongside grilled meats.

Keywords: cabbage steak, spanakopita, roasted cabbage, spinach melt, Greek-inspired recipe, vegetarian meal