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.