Description
A delicious recipe for roasted cabbage steak wrapped in phyllo dough with a savory spanakopita filling.
Ingredients
- 1 large green cabbage
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 5 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- 1 large egg
- ½ teaspoon dried dill
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 8 sheets phyllo dough
- 4 tablespoons melted butter
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Remove any damaged outer cabbage leaves. Cut the cabbage into 1-inch-thick steaks, keeping the core intact so the slices hold together.
- Arrange the cabbage steaks on the baking sheet. Brush both sides with olive oil and season with garlic powder, smoked paprika, oregano, salt, and black pepper.
- Roast for 20 minutes, then carefully flip and roast for another 10–15 minutes, until tender and caramelized around the edges.
- Meanwhile, melt the butter in a skillet over medium heat. Add the onion and cook for 3 minutes. Add the garlic and cook for 30 seconds.
- Add the spinach and cook until wilted. Continue cooking for another 2–3 minutes to remove excess moisture. Let cool slightly.
- In a bowl, combine the spinach mixture with feta, ricotta, mozzarella, egg, dill, black pepper, and salt.
- Place one phyllo sheet on a work surface and brush lightly with melted butter. Layer the remaining sheets on top, brushing each with butter.
- Cut the layered phyllo into pieces large enough to wrap around the cabbage steaks.
- Place a roasted cabbage steak in the center of each phyllo portion. Spoon some of the spinach-cheese mixture over the top.
- Fold the phyllo around the cabbage and filling, creating a neat parcel. Brush the outside with remaining melted butter.
- Return the parcels to the oven and bake at 400°F for 15–20 minutes, until the phyllo is crisp and deeply golden.
- Let cool for 5 minutes before serving.
Notes
- Ensure the phyllo dough is thawed before use.
- Feel free to add other vegetables to the filling for extra flavor.
- Serve with a side salad for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 50–55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 parcel
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg