Roasted Cabbage-Steak Spanakopita Melts

40 mins
Serves 4
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Directions

  1. 1Slice the cabbage vertically into steaks.
  2. 2Slice the cabbage vertically into steaks.
  3. 3Slice the cabbage vertically into steaks.
  4. 4Mix oil and garlic in a bowl.
  5. 5Mix oil and garlic in a bowl.
  6. 6Mix oil and garlic in a bowl.
  7. 7Brush the cabbage steaks with the oil mixture and season.
  8. 8Brush the cabbage steaks with the oil mixture and season.
  9. 9Brush the cabbage steaks with the oil mixture and season.
  10. 10Roast until browned and tender.
  11. 11Roast until browned and tender.
  12. 12Roast until browned and tender.
  13. 13Cook scallions and spinach in a skillet.
  14. 14Cook scallions and spinach in a skillet.
  15. 15Cook scallions and spinach in a skillet.
  16. 16Add dill, parsley, lemon zest, scallion greens, and garlic.
  17. 17Add dill, parsley, lemon zest, scallion greens, and garlic.
  18. 18Add dill, parsley, lemon zest, scallion greens, and garlic.
  19. 19Transfer the mixture to a mixing bowl.
  20. 20Transfer the mixture to a mixing bowl.
  21. 21Transfer the mixture to a mixing bowl.
  22. 22Stir in ricotta and feta.
  23. 23Stir in ricotta and feta.
  24. 24Stir in ricotta and feta.
  25. 25Spoon spinach mixture on top of each cabbage steak.
  26. 26Spoon spinach mixture on top of each cabbage steak.
  27. 27Spoon spinach mixture on top of each cabbage steak.
  28. 28Top with Cheddar.
  29. 29Top with Cheddar.
  30. 30Top with Cheddar.
  31. 31Broil until the cheese melts and starts to lightly brown.
  32. 32Broil until the cheese melts and starts to lightly brown.
  33. 33Broil until the cheese melts and starts to lightly brown.

Ingredients

  • 1 small head green cabbage
  • 1 small head green cabbage
  • 1 small head green cabbage
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons extra-virgin olive oil
  • 0.75 teaspoon grated garlic
  • 0.75 teaspoon grated garlic
  • 0.75 teaspoon grated garlic
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground pepper
  • 0.5 teaspoon ground pepper
  • 0.5 teaspoon ground pepper
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 3 large scallions
  • 3 large scallions
  • 3 large scallions
  • 11 ounce package baby spinach
  • 11 ounce package baby spinach
  • 11 ounce package baby spinach
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh flat-leaf parsley
  • 1 tablespoon fresh flat-leaf parsley
  • 1 tablespoon fresh flat-leaf parsley
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon zest
  • 0.5 cup part-skim ricotta cheese
  • 0.5 cup part-skim ricotta cheese
  • 0.5 cup part-skim ricotta cheese
  • 6 tablespoons feta cheese
  • 6 tablespoons feta cheese
  • 6 tablespoons feta cheese
  • 0.33 cup shredded smoked Cheddar cheese
  • 0.33 cup shredded smoked Cheddar cheese
  • 0.33 cup shredded smoked Cheddar cheese

Equipment

knifecutting boardsmall bowlbaking sheetfoilbrushskilletmixing bowlspoonoven