Mediterranean Roasted Cabbage-Steak Spanakopita Melts
These Mediterranean Roasted Cabbage-Steak Spanakopita Melts are a creative twist on the classic Greek spinach pie — but without the pastry. Thick “steaks” of roasted cabbage become the base for a rich, cheesy spinach topping inspired by spanakopita. The result is a comforting, low-carb dish that blends smoky, creamy, and herby Mediterranean flavors. It’s hearty enough for a vegetarian main or a standout side with roasted chicken or fish.
Total Time: 45 minutes
Servings: 4
Ingredients
Vegetables & Herbs:
1 small head green cabbage (about 2 lb)
3 large scallions, sliced (greens and whites separated)
1 (11-ounce) package baby spinach
1 tbsp chopped fresh dill
1 tbsp chopped fresh flat-leaf parsley
2 tsp grated lemon zest
1 large garlic clove, grated (divided)
Dairy:
½ cup part-skim ricotta cheese
6 tbsp crumbled feta cheese
⅓ cup shredded smoked Cheddar cheese
Pantry / Seasonings:
3 tbsp extra-virgin olive oil, divided
½ tsp dried oregano
½ tsp ground pepper, divided
¼ tsp salt, divided
Instructions
Prepare the cabbage steaks:
Preheat your oven to 400°F (200°C). Remove any tough outer cabbage leaves and slice the head into 4 thick rounds (about 1-inch thick).
Season and roast:
Arrange the cabbage steaks on a parchment-lined baking sheet. Brush both sides with 2 tablespoons of olive oil and sprinkle with half the salt and pepper. Roast for 25–30 minutes, flipping halfway through, until golden and tender on the edges.
Cook the spinach mixture:
While the cabbage roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the scallion whites and half of the grated garlic. Sauté for 1–2 minutes. Add the spinach and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
Mix the spanakopita filling:
In a bowl, combine ricotta, feta, Cheddar, dill, parsley, lemon zest, remaining garlic, oregano, and the cooked spinach mixture. Season with the remaining salt and pepper. Stir until creamy and well mixed.
Top and melt:
Once the cabbage is roasted, spoon the spinach-cheese mixture evenly over each steak. Return to the oven for another 5–7 minutes, just until the cheese is melted and slightly golden.
Finish and serve:
Sprinkle with scallion greens, drizzle with olive oil, and serve warm. Add a squeeze of lemon if desired for extra brightness.
Tips
Cut cabbage evenly: Uniform slices ensure even roasting.
Roast hot and long enough: The caramelization adds a deep, nutty flavor.
Pat spinach dry: Remove excess moisture to avoid a watery topping.
Use smoked Cheddar wisely: It adds a rich, smoky depth that pairs beautifully with feta.
Don’t skip the lemon zest: It brightens up the richness of the cheese.
Layer flavor: Add the garlic in two stages — once cooked and once raw — for depth.
Avoid over-roasting the final step: The cheese should melt, not burn.
Serve immediately: The texture is best right out of the oven, while the cabbage is crisp at the edges.
Variations
Add protein: Top with cooked chickpeas, grilled shrimp, or shredded chicken.
Vegan version: Use plant-based ricotta and feta alternatives, and swap olive oil for butter flavor if desired.
Crunchy topping: Add a sprinkle of breadcrumbs or crushed pistachios before baking.
Greek twist: Add a few chopped Kalamata olives or sun-dried tomatoes to the cheese mixture.
Spicy option: Stir in a pinch of red pepper flakes or Aleppo pepper.
Mini version: Use cabbage wedges instead of steaks for smaller, appetizer-style portions.
Creamier variation: Mix a tablespoon of Greek yogurt into the filling for a softer melt.
Q&A
Q: Can I make this ahead of time?
A: Yes. Roast the cabbage and prepare the filling in advance. Assemble and reheat in the oven when ready to serve.
Q: What can I use instead of ricotta?
A: Cottage cheese or mascarpone can work, though they’ll give a slightly different texture.
Q: Can I use frozen spinach?
A: Absolutely. Thaw and squeeze out all excess water before adding it to the mixture.
Q: How do I keep the cabbage from falling apart?
A: Keep the core partially intact when slicing to hold the layers together.
Q: What’s a good side dish?
A: Serve with roasted potatoes, lemon orzo, or a Greek cucumber salad.
Q: Can I grill the cabbage instead of roasting?
A: Yes. Grill over medium heat until tender and slightly charred, then top with the filling.
Q: How long do leftovers keep?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispness.
Nutrition
(Per Serving – Approx. ¼ of recipe)
Calories: 290
Protein: 13 g
Fat: 21 g
Carbohydrates: 12 g
Fiber: 4 g
Sugar: 5 g
Sodium: 460 mg
Conclusion
Mediterranean Roasted Cabbage-Steak Spanakopita Melts are a clever, satisfying blend of classic Greek flavors and modern simplicity. With golden roasted cabbage as the base and a creamy, herb-infused spinach topping, each bite delivers richness, freshness, and balance. It’s an easy, elegant way to enjoy the comfort of spanakopita — no pastry required. Perfect for vegetarians and Mediterranean food lovers alike.