These roasted cabbage-steak spanakopita melts are a fun, melty spin on the classic Greek dish.
Each cabbage steak is topped with a creamy spinach mixture before hitting the broiler.
Line a large rimmed baking sheet with foil.
Photographer: Robby Lozano, Food Stylist: Giovana Vazquez, Prop Stylist: Abby Armstrong
Remove and discard any damaged outer leaves from cabbage; trim off stem.
Slice the cabbage vertically into 4 (1-inch-thick) steaks.
Trim any excess core that is not holding the steaks together.
Photographer: Robby Lozano, Food Stylist: Giovana Vazquez , Prop Stylist: Abby Armstrong
Place the steaks on the prepared baking sheet.
Stir 2 tablespoons oil and 14 teaspoon garlic together in a small bowl.
Brush the tops of the cabbage steaks with the oil mixture.
Photographer: Robby Lozano, Food Stylist: Giovana Vazquez , Prop Stylist: Abby Armstrong
Sprinkle with 12 teaspoon oregano and 14 teaspoon pepper.
Sprinkle with 14 teaspoon salt.
Add scallion whites; cook, stirring often, until softened, about 1 minute.
Photographer: Robby Lozano, Food Stylist: Giovana Vazquez , Prop Stylist: Abby Armstrong
Cook, stirring constantly, until the garlic is fragrant, about 1 minute.
Transfer the mixture to a medium mixing bowl.
Stir in 12 cup ricotta and 6 tablespoons feta.
Increase oven temperature to broil.
Broil until the cheese melts and starts to lightly brown, about 2 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
