Description
This Roasted Cabbage-Steak Spanakopita Melt is a delicious vegetarian dish that combines tender roasted cabbage steaks topped with a flavorful spinach and herb mixture, ricotta, feta, and smoked cheddar cheese. Inspired by the classic Greek spanakopita flavors, this recipe offers a comforting and cheesy melt with a healthy twist, perfect as a main course or a satisfying side.
Ingredients
Scale
Cabbage Steaks
- 1 small head green cabbage (2 pounds)
- 3 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon grated garlic (from 1 large garlic clove), divided
- ½ teaspoon dried oregano
- ½ teaspoon ground pepper, divided
- ¼ teaspoon salt
Spinach Mixture
- 3 large scallions, sliced (about ½ cup), greens and whites separated
- 1 (11-ounce) package baby spinach (about 11 cups)
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons grated lemon zest
- ½ cup part-skim ricotta cheese
- 6 tablespoons crumbled feta cheese
- ⅓ cup shredded smoked Cheddar cheese
Instructions
- Preheat Oven and Prepare Cabbage: Preheat your oven to 400°F (204°C) and line a large rimmed baking sheet with foil. Remove any damaged outer leaves from the cabbage and trim off the stem. Cut the cabbage vertically into 4 steaks about 1 inch thick, trimming excess core so the steaks hold together well.
- Season Cabbage Steaks: In a small bowl, mix 2 tablespoons olive oil with ¼ teaspoon grated garlic. Brush this mixture evenly over the tops of the cabbage steaks. Sprinkle each steak with ½ teaspoon dried oregano and ¼ teaspoon ground pepper.
- Roast the Cabbage: Place the cabbage steaks on the prepared baking sheet and roast in the oven. Halfway through roasting, about 20 minutes in, carefully flip the steaks and rotate the pan front to back to ensure even browning. Continue roasting until the cabbage is browned and tender, approximately 40 minutes total. Once done, sprinkle with ¼ teaspoon salt.
- Prepare Spinach Filling: About 15 minutes before the cabbage finishes roasting, heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the white parts of the scallions and cook, stirring often, until softened, about 1 minute.
- Cook Spinach: Add the baby spinach in batches, stirring constantly to wilt the leaves evenly. This process will take about 6 to 7 minutes. Once all the spinach has wilted, stir in the chopped fresh dill, parsley, lemon zest, scallion greens, the remaining ½ teaspoon garlic, and ¼ teaspoon pepper. Cook while stirring until the garlic is fragrant, about 1 minute.
- Mix Cheese into Spinach: Transfer the spinach mixture to a medium mixing bowl. Stir in the ricotta cheese and crumbled feta cheese until well combined.
- Assemble and Broil: Increase the oven temperature to broil. Spoon about ½ cup of the spinach and cheese mixture evenly over each roasted cabbage steak. Top each with 1 heaping tablespoon of shredded smoked cheddar cheese. Place under the broiler for about 2 minutes or until the cheese melts and turns lightly golden brown. Watch carefully to prevent burning.
- Serve: Remove from the oven and serve the cabbage steaks warm as a delicious, cheesy vegetarian entrée or side dish.
Notes
- Trimming the cabbage cores carefully helps keep the steaks intact during roasting.
- Using part-skim ricotta and feta helps reduce fat while keeping the dish creamy.
- Broiling the cheese topping briefly adds a wonderful melted and slightly browned finish—watch closely to avoid burning.
- This dish can be paired with a fresh salad or crusty bread for a complete meal.
- For a vegan version, substitute cheeses with vegan alternatives and omit garlic if sensitive.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Keywords: roasted cabbage, spanakopita, spinach melt, vegetarian Greek recipe, cheesy cabbage steak, healthy vegetarian main, roasted vegetable melt
