Spanakopita, the beloved Greek spinach pie, is known for its flaky layers of phyllo dough filled with a luscious spinach and feta mixture. But what if we took those incredible flavors and transformed them into a rich, cheesy, and nutritious melt? Enter the Cauliflower Spanakopita Melt, a delicious fusion of creamy cauliflower, spinach, tangy feta, and melty cheese, all packed into a comforting dish that’s perfect for any meal. Whether you’re a vegetarian, looking for a new take on a classic, or simply love bold Mediterranean flavors, this dish will become a staple in your kitchen.
Why You’ll Love This Recipe
- Nutrient-Dense – Cauliflower provides fiber, vitamins, and minerals, while spinach adds a boost of iron and antioxidants.
- Flavor Explosion – The tangy feta, rich cheese, and aromatic herbs create a delightful umami-packed bite.
- Versatile & Customizable – Enjoy it as a sandwich melt, a baked casserole, or even a dip with pita chips.
- Easy to Make – This recipe is simple enough for a weeknight meal but elegant enough for a dinner party.
Ingredients Breakdown
Each ingredient in this recipe plays a crucial role in creating a balance of flavors and textures.
Main Ingredients:
- Cauliflower (1 medium head, cut into florets) – Provides a mild, nutty base that absorbs the flavors beautifully.
- Fresh Spinach (3 cups, chopped) – Adds classic spanakopita flavor and a nutrient punch.
- Feta Cheese (1 cup, crumbled) – Brings the signature tangy and salty taste.
- Mozzarella or Gruyère (1 cup, shredded) – Ensures a creamy, melty texture.
- Greek Yogurt (½ cup) – Gives creaminess without excessive fat.
- Eggs (2, beaten) – Helps bind the mixture for a cohesive filling.
- Garlic (3 cloves, minced) – Infuses the dish with aromatic depth.
- Onion (1 small, finely chopped) – Enhances flavor complexity.
- Fresh Dill (2 tbsp, chopped) – Traditional in spanakopita, adding freshness and brightness.
- Olive Oil (2 tbsp) – Used for sautéing and adding richness.
- Salt & Pepper (to taste) – Essential for seasoning.
- Lemon Zest (1 tsp, optional) – Provides a refreshing contrast.
- Whole Grain or Sourdough Bread (for melts, optional) – The perfect base for serving.
Step-by-Step Instructions
1. Preparing the Cauliflower
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper.
- Roast for about 20-25 minutes until golden and tender.
- Allow it to cool slightly, then mash or pulse in a food processor until finely chopped but not pureed.
2. Cooking the Spinach Mixture
- In a large skillet, heat 1 tbsp of olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the spinach in batches, stirring until wilted.
- Remove from heat and allow to cool slightly.
3. Assembling the Filling
- In a large mixing bowl, combine the roasted cauliflower, cooked spinach mixture, feta, Greek yogurt, beaten eggs, dill, and lemon zest.
- Mix thoroughly until well combined.
4. Making the Melt
- Preheat a skillet or griddle over medium heat.
- Spread the cauliflower-spinach mixture onto slices of whole-grain or sourdough bread.
- Sprinkle shredded mozzarella or Gruyère over the top.
- Top with another slice of bread and lightly brush both sides with olive oil or butter.
- Grill for about 3-4 minutes per side, pressing lightly, until golden brown and the cheese is melted.
- Serve warm with a side of tzatziki or a simple Greek salad.
Variations & Customizations
- Make It a Casserole: Instead of making melts, spread the mixture in a baking dish, top with cheese, and bake at 375°F (190°C) for 20 minutes.
- Low-Carb Option: Serve the filling in roasted bell peppers or portobello mushrooms instead of bread.
- Add Protein: Mix in shredded rotisserie chicken for an extra protein boost.
- Spice It Up: Add a pinch of red pepper flakes or diced jalapeños for a kick.
- Gluten-Free Version: Use gluten-free bread or serve with rice cakes.
Serving Suggestions
The Cauliflower Spanakopita Melt pairs beautifully with Mediterranean sides. Here are a few ideas:
- Greek Salad – A refreshing mix of tomatoes, cucumbers, olives, and feta.
- Tzatziki Sauce – A creamy yogurt dip with garlic and cucumber.
- Lemon-Herb Quinoa – A light and flavorful grain option.
- Roasted Chickpeas – For added crunch and protein.
Storage & Reheating Tips
- Refrigeration: Store leftover filling in an airtight container for up to 3 days.
- Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet over low heat to preserve texture or microwave in 30-second intervals.
Final Thoughts
The Cauliflower Spanakopita Melt is a modern take on a beloved classic, offering a nutritious, satisfying, and flavorful meal. Whether you enjoy it as a sandwich, a casserole, or even a dip, its rich Mediterranean flavors will keep you coming back for more. Give this recipe a try and let us know your favorite variations!
Cauliflower Spanakopita Melt
Description
This Cauliflower Spanakopita Melt is a delicious twist on the traditional Greek spinach pie, featuring roasted cauliflower as the base. Topped with a creamy spinach and feta mixture, then finished with melty cheese, this dish combines the flavors of spanakopita with the heartiness of a satisfying melt. Perfect for a quick lunch or a light dinner, it’s a flavorful, low-carb option that’s both comforting and nutritious.
Ingredients
For the Base:
For the Spinach Mixture:
For the Topping:
Instructions
Prepare the Cauliflower Base
- Preheat oven to 200°C (392°F). Slice the cauliflower into 1/2-inch thick pieces. Drizzle with olive oil, season with salt and black pepper. Arrange on a baking sheet and roast for 20 minutes, flipping halfway through.
Prepare the Spinach Mixture
- Heat olive oil in a pan over medium heat. Sauté garlic for 30 seconds, then add spinach and cook until wilted (2-3 minutes). Remove from heat and mix in feta cheese, cream cheese, lemon juice, oregano, and nutmeg.
Assemble & Bake
- Spread the spinach mixture evenly over the roasted cauliflower slices. Sprinkle mozzarella and parmesan cheese on top. Return to the oven and bake for another 10 minutes until the cheese is melted and bubbly.
Serve & Enjoy
- Let it rest for 5 minutes before serving. Garnish with extra feta and a squeeze of lemon juice if desired.
Note
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Variations: Try adding sun-dried tomatoes or olives to the spinach mixture for extra Mediterranean flavor.
- Serving Suggestion: Serve with a fresh Greek salad or a side of tzatziki sauce.
