Mouthwatering Roasted Cabbage-Steak Spanakopita Melts

I never thought I’d be the kind of person who gets excited about cabbage, but here we are. For years, I’d only eat it in coleslaw or stir-fry, cooked down until it practically disappeared. Then one day I sliced a head into thick rounds, roasted them until the edges got crispy, and suddenly cabbage became something I actually looked forward to eating.

These roasted cabbage steaks are kind of genius as a base for other toppings. They hold their shape, they’ve got that slight sweetness from roasting, and they’re sturdy enough to pile things on. So I started thinking about spanakopita—that Greek spinach pie with feta and herbs—and wondered what would happen if I just loaded all those flavors on top of my cabbage rounds instead of wrapping them in phyllo dough. Turns out, it works really well. You get all the good stuff without any fussy pastry work.

What Kind of Cabbage Should I Use?

For this recipe, you’ll want to grab a standard green cabbage from the produce section. Look for a head that feels heavy for its size and has tightly packed leaves without any brown spots or wilting on the outer layers. You can also use savoy cabbage if you prefer a slightly more tender texture, though green cabbage holds up better when roasted into thick steaks. When you’re cutting your cabbage, aim for slices that are about 1 to 1.5 inches thick so they stay together during roasting and don’t fall apart when you’re adding all those tasty toppings.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some ideas if you need them:

• Cabbage: Green cabbage is what you want here for those thick steaks that hold up to roasting. Savoy cabbage could work in a pinch, but it’s more delicate and won’t give you the same sturdy base. I’d skip napa cabbage entirely – it’s too soft for this recipe.
• Spinach: Fresh or frozen spinach both work great. If using frozen, make sure to thaw it completely and squeeze out all the water – and I mean really squeeze it – before mixing with the other ingredients. You can also use a mix of spinach and kale for a heartier filling.
• Ricotta: Cottage cheese makes a good substitute if you blend it smooth first. Greek yogurt also works, though it’ll make the filling a bit tangier and looser.
• Feta: Feta is pretty key to that spanakopita flavor, but if you don’t have it, try crumbled goat cheese. The taste won’t be exactly the same, but it’ll still be tasty.
• Fresh herbs: If you only have dried herbs on hand, use about 1 teaspoon each of dried dill and parsley instead of the tablespoon measurements. Dried herbs are more concentrated, so a little goes a long way.
• Cheddar: Feel free to swap this with mozzarella for a milder melt, or try gruyere if you want something a bit fancier.

Watch Out for These Mistakes While Cooking

The biggest challenge with cabbage steaks is cutting them too thin or too thick – aim for a full 1-inch thickness so they hold together during roasting and don’t burn before getting tender.

Another common error is skipping the flip halfway through roasting, which leads to uneven cooking with one side burnt and the other undercooked, so set a timer for 20 minutes to remind yourself.

When cooking the spinach, resist the urge to crank up the heat to speed things up, as high heat will make it release too much water and turn your filling watery instead of creamy.

Finally, watch your cabbage steaks closely under the broiler since the cheese can go from perfectly melted to burnt in under a minute – stay by the oven and pull them out as soon as the cheddar starts bubbling.

What to Serve With Roasted Cabbage-Steak Spanakopita Melts?

These cabbage melts are pretty filling on their own, but I love serving them with a simple cucumber and tomato salad dressed with olive oil, lemon juice, and a sprinkle of oregano to keep the Greek flavors going. A side of tzatziki sauce is perfect for dipping, or you could go with some hummus and warm pita bread if you want to make it more of a complete meal. If you’re really hungry, some lemon-roasted potatoes or a grain like quinoa or couscous would round things out nicely without overshadowing the star of the show.

Storage Instructions

Store: Keep your cabbage steaks in an airtight container in the fridge for up to 3 days. The cabbage might soften a bit over time, but the flavors actually get better as they sit together. I like to separate the layers with parchment paper if I’m stacking them.

Freeze: These melts can be frozen before or after baking. If freezing unbaked, assemble them completely and wrap each one tightly in plastic wrap, then place in a freezer bag for up to 2 months. Baked ones can be frozen the same way for up to a month.

Reheat: Pop them in a 350°F oven for about 10-15 minutes until warmed through and the cheese gets melty again. You can also use an air fryer at 350°F for 5-7 minutes to crisp up the edges. If reheating from frozen, add an extra 5-10 minutes to the baking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 22-28 g
• Fat: 38-45 g
• Carbohydrates: 30-38 g

Ingredients

For the cabbage steaks:

• 1 large head cabbage (cut into 1-inch thick rounds)
• 3 tbsp olive oil (I prefer California Olive Ranch for roasting)
• 1 clove garlic, minced
• 3/4 tsp oregano
• 1/2 tsp black pepper
• 1/4 tsp salt

For the spanakopita topping:

• 1.5 tbsp olive oil
• 3 scallions (finely sliced into 1/8-inch rounds)
• 11 oz spinach
• 1.5 tbsp dill (freshly minced for best aroma)
• 1.5 tbsp parsley
• 2 tsp lemon zest
• 1 clove garlic, minced
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes
• 1/2 cup ricotta (I use Galbani whole milk ricotta for extra creaminess)
• 6 tbsp feta (crumbled into 1/4-inch chunks)
• 1/3 cup cheddar

Step 1: Prepare and Roast the Cabbage Steaks

• 1 large head cabbage, cut into 1-inch thick rounds
• 3 tbsp olive oil
• 1 clove garlic, minced
• 3/4 tsp oregano
• 1/2 tsp black pepper
• 1/4 tsp salt

Preheat your oven to 400°F and line a large baking sheet with foil.

Cut the cabbage head into four 1-inch thick rounds (these are your “steaks”).

Combine 3 tablespoons olive oil with 1 minced garlic clove, then brush this mixture generously onto both sides of each cabbage round.

Season with 3/4 teaspoon oregano, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.

Roast for 40 minutes, flipping the cabbage steaks halfway through so they brown evenly on both sides and become tender with caramelized edges.

Step 2: Prepare the Spinach and Herb Filling

• 1.5 tbsp olive oil
• 3 scallions, finely sliced into 1/8-inch rounds
• 11 oz spinach
• 1.5 tbsp dill, freshly minced
• 1.5 tbsp parsley
• 2 tsp lemon zest
• 1 clove garlic, minced
• 1/8 tsp red pepper flakes
• 1/4 tsp black pepper

While the cabbage roasts, heat 1.5 tablespoons olive oil in a large skillet over medium heat.

Add the sliced scallion whites and cook for 1 minute until fragrant.

Add the spinach and cook for 6-7 minutes, stirring occasionally, until completely wilted and any excess moisture has evaporated.

This step is crucial because it removes water from the spinach so your final dish won’t be soggy.

Stir in the minced dill, parsley, lemon zest, scallion greens, remaining 1 minced garlic clove, 1/4 teaspoon black pepper, and red pepper flakes, cooking for just 1 minute to marry the flavors.

Step 3: Combine the Cheese and Spinach Mixture

• spinach mixture from Step 2
• 1/2 cup ricotta
• 6 tbsp feta, crumbled into 1/4-inch chunks

Transfer the cooked spinach mixture from Step 2 into a mixing bowl and let it cool for 1-2 minutes.

I like to use creamy whole milk ricotta here—it adds a luxurious texture that makes the filling richer.

Fold in the ricotta and crumbled feta cheese, stirring gently until everything is evenly combined and no streaks of ricotta remain.

The filling is now ready to top your roasted cabbage.

Step 4: Top and Broil the Spanakopita Melts

• roasted cabbage steaks from Step 1
• spinach-cheese filling from Step 3
• 1/3 cup cheddar

Once the cabbage steaks are tender and golden (around 40 minutes), remove them from the oven and adjust the oven setting to broil.

Divide the spinach-cheese mixture from Step 3 evenly among the four cabbage steaks, spreading it gently across the top of each one.

Sprinkle 1/3 cup of cheddar cheese over the tops, distributing it so it covers the filling.

Place the baking sheet under the broiler for about 2 minutes, watching carefully, until the cheddar melts and just begins to bubble and brown slightly—don’t walk away, as broilers can quickly char things.

Mouthwatering Roasted Cabbage-Steak Spanakopita Melts

Delicious Mouthwatering Roasted Cabbage-Steak Spanakopita Melts recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 4 servings

Calories: 600

Ingredients Method

Ingredients

  

For the cabbage steaks::

• 1 large head cabbage (cut into 1-inch thick rounds)
• 3 tbsp olive oil (I prefer California Olive Ranch for roasting)
• 1 clove garlic, minced
• 3/4 tsp oregano
• 1/2 tsp black pepper
• 1/4 tsp salt

For the spanakopita topping::

• 1.5 tbsp olive oil
• 3 scallions (finely sliced into 1/8-inch rounds)
• 11 oz spinach
• 1.5 tbsp dill (freshly minced for best aroma)
• 1.5 tbsp parsley
• 2 tsp lemon zest
• 1 clove garlic, minced
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes
• 1/2 cup ricotta (I use Galbani whole milk ricotta for extra creaminess)
• 6 tbsp feta (crumbled into 1/4-inch chunks)
• 1/3 cup cheddar

Method

 

1. Preheat your oven to 400°F and line a large baking sheet with foil. Cut the cabbage head into four 1-inch thick rounds (these are your "steaks"). Combine 3 tablespoons olive oil with 1 minced garlic clove, then brush this mixture generously onto both sides of each cabbage round. Season with 3/4 teaspoon oregano, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Roast for 40 minutes, flipping the cabbage steaks halfway through so they brown evenly on both sides and become tender with caramelized edges.
2. While the cabbage roasts, heat 1.5 tablespoons olive oil in a large skillet over medium heat. Add the sliced scallion whites and cook for 1 minute until fragrant. Add the spinach and cook for 6-7 minutes, stirring occasionally, until completely wilted and any excess moisture has evaporated. This step is crucial because it removes water from the spinach so your final dish won't be soggy. Stir in the minced dill, parsley, lemon zest, scallion greens, remaining 1 minced garlic clove, 1/4 teaspoon black pepper, and red pepper flakes, cooking for just 1 minute to marry the flavors.
3. Transfer the cooked spinach mixture from Step 2 into a mixing bowl and let it cool for 1-2 minutes. I like to use creamy whole milk ricotta here—it adds a luxurious texture that makes the filling richer. Fold in the ricotta and crumbled feta cheese, stirring gently until everything is evenly combined and no streaks of ricotta remain. The filling is now ready to top your roasted cabbage.
4. Once the cabbage steaks are tender and golden (around 40 minutes), remove them from the oven and adjust the oven setting to broil. Divide the spinach-cheese mixture from Step 3 evenly among the four cabbage steaks, spreading it gently across the top of each one. Sprinkle 1/3 cup of cheddar cheese over the tops, distributing it so it covers the filling. Place the baking sheet under the broiler for about 2 minutes, watching carefully, until the cheddar melts and just begins to bubble and brown slightly—don't walk away, as broilers can quickly char things.