Cabbage but make it SPANAKOPITA. Roasted rounds (caramelized edges!!) topped with herby spinach-ricotta-feta and broiled cheddar?? It’s unhinged and I am obsessed.
Smells like a Greek bakery, looks like the fanciest dinner on the block, takes 40 minutes. My cabbage era is in full swing and I am not apologizing for it.
How to Keep Cabbage Steaks Together
Cutting straight down through the core is your secret weapon! Keep that core intact as a handle to hold your rounds together. Be GENTLE when flipping them halfway through roasting, using a large spatula for support.
Think of it like a delicate operation. Those caramelized edges mean they’re tender, so careful hands are non-negotiable. Flimsy turns will lead to cabbage chaos!
Getting the Spinach Filling Not Soggy
- Cook spinach in a HOT uncovered skillet over medium heat. Covering traps steam and steams the leaves instead of evaporating moisture.
- Salt the spinach lightly as it wilts. Salt pulls water OUT through osmosis, speeding up evaporation.
- After wilting, press the spinach firmly in a fine mesh strainer, or wrap in a clean towel and SQUEEZE (yes, really). Every drop counts!
- Let spinach cool 2 minutes BEFORE folding in the ricotta. Hot spinach melts the cheese into a watery puddle.
- Use FRESH spinach, not frozen. Frozen releases extra water even after draining and clumps badly.
- Spread the filling THINLY across each steak. Thick mounds trap steam under the broiler and leak onto the plate.
What Is Spanakopita (And Why It Works Here)
Spanakopita is a Greek spinach pie, traditionally layered between sheets of buttery phyllo dough. We’re skipping the phyllo (high maintenance, prone to tearing) and using roasted cabbage rounds as our sturdy base instead….
Cabbage becomes sweet and tender when roasted, mimicking that satisfying tender-crunchy contrast phyllo normally provides. Those thick rounds hold up under the filling weight without going floppy or soggy, which is the whole point.
The filling stays true to tradition: wilted spinach, fresh dill and parsley, scallions, lemon zest, plus the cheese combo (ricotta for creaminess, feta for that signature tangy punch). Topped with cheddar for a melty finish because tradition sometimes needs a nudge! All the spanakopita flavor, zero phyllo faff.
Storage & Reheating Tips
- REFRIGERATE PROMPTLY: Store leftovers in an airtight container in the fridge for up to 3 days.
- REHEAT IN OVEN: Warm at 350°F for 10-12 minutes until hot and cheese is bubbly again. This keeps the texture best!
- SKIP THE FREEZER: The cabbage and cheese filling don’t freeze well. They’ll get watery and separate. *Trust me on this one.*
More Recipes You’ll Enjoy
- Spinach Chicken Parmesan
- Greek Salad Omelette
- Greek Salad with Salmon
- Greek Quinoa Salad
- Tasty Greek Salad Pita Pockets
- Mouthwatering Oven Roasted Cabbage Salad
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: Season and Roast Cabbage Rounds
- 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: Sauté the Herbed Spinach
- 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: Mix in the Cheeses
- 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: Assemble and Broil the 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
Ingredients
Method
- 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.
- 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.
- 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.
- 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.