Roasted Cabbage-Steak Spanakopita Melts
Directions
- 1Slice the cabbage vertically into 4 (1-inch-thick) steaks.
- 2Brush the tops of the cabbage steaks with the oil mixture.
- 3Sprinkle with oregano and pepper.
- 4Roast, rotating the pan from front to back and flipping the cabbage halfway through, until browned and tender, about 40 minutes. Sprinkle with salt.
- 5Add scallion whites; cook, stirring often, until softened, about 1 minute.
- 6Add spinach, in batches; cook, stirring constantly, until wilted.
- 7Stir in dill, parsley, lemon zest, scallion greens and the remaining garlic and pepper. Cook, stirring constantly, until the garlic is fragrant, about 1 minute.
- 8Transfer the mixture to a medium mixing bowl. Stir in ricotta and feta.
- 9Spoon spinach mixture on top of each cabbage steak and top each with Cheddar.
- 10Broil until the cheese melts and starts to lightly brown.
Ingredients
- 2 pounds green cabbage
- 3 tablespoons extra-virgin olive oil
- 0.75 teaspoon grated garlic
- 0.5 teaspoon dried oregano
- 0.5 teaspoon ground pepper
- 0.25 teaspoon salt
- 0.5 cup scallions, sliced
- 11 ounces baby spinach
- 1 tablespoon fresh dill
- 1 tablespoon fresh flat-leaf parsley
- 2 teaspoons lemon zest
- 0.5 cup part-skim ricotta cheese
- 6 tablespoons crumbled feta cheese
- 0.33 cup shredded smoked Cheddar cheese
Equipment
baking sheetfoilsmall bowllarge nonstick skilletmedium mixing bowl
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