Roasted Cabbage Steak Spanakopita Melts (Easy Greek-Inspired Recipe) Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with foil to make cleanup easier.
- 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.
- 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.
- 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.
- 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.
- 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
