Cauliflower spanakopita melts are a modern, open-faced sandwich inspired by spanakopita, the Greek spinach-and-feta pie found in many regional and family variations. Roasted cauliflower joins spinach, feta, herbs, and lemon on crisp bread, with a bubbling cheese topping that makes the familiar savory filling easy to serve as a quick lunch or light dinner.
Ingredients
- 1 medium cauliflower, cut into small florets (about 1 lb / 450 g florets)
- 2 tablespoons olive oil (30 ml), divided
- 1/2 teaspoon kosher salt (3 g), plus more to taste
- 1/4 teaspoon freshly ground black pepper (about 0.5 g)
- 1/2 medium yellow onion, finely chopped (about 1/2 cup / 75 g)
- 1 garlic clove, finely grated or minced (about 1 teaspoon / 3 g)
- 5 ounces baby spinach (142 g)
- 1/3 cup whole-milk ricotta (80 g)
- 3/4 cup crumbled feta (113 g)
- 1 tablespoon finely chopped fresh dill (about 3 g)
- 2 tablespoons finely chopped fresh parsley (about 8 g)
- 1 teaspoon finely grated lemon zest (about 2 g), plus 1 tablespoon lemon juice (15 ml)
- 4 slices sturdy sourdough or country bread, about 3/4 to 1 inch thick (approximately 320 g total)
- 1 cup shredded low-moisture mozzarella (112 g)
- 1/8 teaspoon red pepper flakes (about 0.25 g), optional
Instructions
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it. Cut the cauliflower into small, fairly even florets so they roast in the time allowed. Toss the florets with 1 1/2 tablespoons of the olive oil, the salt, and black pepper, then spread them out in one layer. Roast for 20 to 22 minutes, turning once, until browned at the edges and tender when pierced with a fork. If the pan looks crowded, use two pans; steaming in a crowded pan will leave the cauliflower softer and less flavorful.
- While the cauliflower roasts, warm the remaining 1/2 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes, stirring, until softened but not deeply browned. Stir in the garlic for 30 seconds, just until fragrant. Add the spinach in handfuls and turn it with tongs until wilted, about 2 to 3 minutes. Transfer the spinach mixture to a plate to cool briefly. When cool enough to handle, squeeze out excess liquid and chop it roughly. Removing moisture here helps keep the toast crisp rather than soggy.
- Take the cauliflower out of the oven when tender and set it aside. Put the bread slices on the baking sheet and toast them in the 425°F (220°C) oven for 3 to 4 minutes, turning once, until the surfaces are dry and lightly crisp but the centers are still soft. If the slices are very thick, give them another minute; they need a sturdy base, not a hard crouton.
- In a medium bowl, stir together the ricotta, feta, dill, parsley, lemon zest, and red pepper flakes if using. Fold in the chopped spinach and roasted cauliflower. Break up some of the florets with the spoon so the topping holds together, while leaving a few small pieces intact for texture. Taste the mixture before adding more salt: feta varies in saltiness, and some brands need none.
- Divide the filling among the toasted bread, spreading it nearly to the edges. Sprinkle the mozzarella evenly over the tops. Set the oven to broil and arrange a rack about 6 inches (15 cm) from the heating element. Broil for 2 to 3 minutes, watching continuously, until the mozzarella is melted and spotted golden. Broilers vary, so remove the melts as soon as the cheese bubbles; do not walk away during this step. Finish with the lemon juice and serve hot.
Tips
- Get the spinach dry. Spinach releases a surprising amount of water as it wilts. Let it cool enough to handle, then squeeze it firmly over the sink or in a clean towel. Skipping this step is the most common reason for a wet topping. If using mature spinach rather than baby leaves, remove thick stems and allow an extra minute or two for wilting.
- Cut the cauliflower small. Florets around 1/2 inch (1 cm) across become tender and lightly browned in about 20 minutes. Large chunks may still be firm when the bread is ready. Keep the pieces similar in size, and leave space between them on the pan so they roast instead of steam.
- Choose bread that can carry the topping. A firm sourdough or country loaf is less likely to bend than soft sandwich bread. If your slices are thin or delicate, toast them a little longer before adding the filling, and place them on a baking sheet rather than trying to move assembled melts individually.
- Make the herbs flexible. Fresh dill gives the filling its characteristic spanakopita-like aroma. If you cannot find it, use 1 teaspoon dried dill (about 1 g) and let it sit in the cheese mixture for a few minutes to soften. Dried dill tastes more concentrated and less bright, so keep the parsley and lemon in the recipe.
Serving Suggestions
Serve one melt per person while the bread is crisp and the mozzarella is still stretchy. A simple green salad with cucumber, tomatoes, red onion, and a lemon-olive-oil dressing balances the salty cheese. A bowl of tomato soup, lentil soup, or vegetable soup turns the melts into a more substantial meal, especially on a cool day. For a Greek-inspired table, add olives, sliced cucumber, and a few extra lemon wedges; these are accompaniments rather than part of the topping, so the melts remain the centerpiece.
If serving as a snack or part of a larger spread, cut each slice into two or three pieces after broiling. Set out extra chopped dill and lemon wedges so people can add freshness to taste. The topping is rich and savory, so crunchy vegetables or a sharp vinaigrette are more useful alongside than another creamy dip.
Variations
Use frozen spinach: Replace the fresh spinach with 1 cup thawed frozen chopped spinach (about 150 g). Squeeze it very dry before stirring it into the cheese mixture. It saves wilting time and works well, though the filling will have a softer, more uniform texture than one made with fresh leaves.
Make it without ricotta: Use 1/3 cup thick Greek yogurt (80 g) in place of the ricotta, or use an equal amount of cottage cheese blended until smooth. Yogurt adds a slight tang and can make the mixture looser, so squeeze the spinach particularly well and avoid adding extra lemon juice until after broiling.
Change the bread or cheese: Rye or a firm whole-grain loaf can stand in for sourdough, bringing a deeper, earthier flavor. Monterey Jack or a mild provolone can replace mozzarella if that is what you have; both melt smoothly, but they are less neutral than mozzarella. Keep the feta for the salty, tangy character that connects the topping to spanakopita.
Add more vegetables or heat: Finely chopped roasted red pepper, sautéed mushrooms, or a few sliced scallions can be folded into the filling. Keep additions to about 1/2 cup (75 g) and drain or cook off their moisture first. For more heat, increase the red pepper flakes a little; for a milder version, leave them out entirely.
Storage and Reheating
These melts are best just after broiling, when the bread is crisp. If you have leftovers, refrigerate them within 2 hours of cooking. Store in a covered container for 3 to 4 days. The bread will soften as it sits against the topping, but the filling remains suitable for reheating. For the best texture, store the topping separately from extra untoasted bread if you have prepared components but have not assembled all four melts.
Reheat assembled melts on a baking sheet in a 375°F (190°C) oven for about 8 to 12 minutes, until hot throughout and crisp at the edges. A toaster oven works well for one or two portions. You can use a microwave for convenience, but the bread will be soft; microwave in short intervals, then transfer to a hot skillet or toaster oven if you want to crisp the base. Leftovers should reach 165°F (74°C) when reheated, as recommended for food safety. Avoid reheating the same portion repeatedly.
The assembled melts can be frozen, but the bread and spinach filling may become softer after thawing. For better results, freeze the cooled filling in an airtight container for up to 2 months and thaw it overnight in the refrigerator. Toast fresh bread, spread on the filling, add mozzarella, and broil as directed. Do not leave cooked melts at room temperature for extended storage; refrigerate or freeze them instead.
Frequently Asked Questions
Can I prepare the filling ahead?
Yes. Roast the cauliflower and cook the spinach mixture up to 1 day ahead, then refrigerate them in covered containers. Mix with the cheeses, herbs, and zest shortly before assembling, or mix everything together and refrigerate for up to 24 hours. Keep the bread separate until just before broiling so it does not absorb moisture.
Can I make these without a broiler?
Yes. Keep the oven at 425°F (220°C) and bake the topped slices for about 6 to 9 minutes, until the mozzarella has melted and the filling is hot. The cheese may not brown as quickly as it does under a broiler. If it is melted but pale, finish with a brief broil only if your oven has that setting and you can watch it closely.
How do I keep the bottom from getting soggy?
Use firm bread, toast it before adding the filling, and squeeze the wilted spinach thoroughly. Also roast the cauliflower until its surface is dry and browned, rather than stopping as soon as it is just tender. Assemble the melts shortly before broiling; leaving the topping on the bread for a long time gives moisture more time to soak in.
Is this the same as traditional spanakopita?
No. Spanakopita is a Greek savory pie typically made with spinach, feta, herbs, and layers of filo pastry, with recipes varying by region and household. This is a sandwich-style adaptation that borrows those familiar flavors and adds roasted cauliflower; it is not a traditional filo pie.
Can I make the recipe gluten-free?
Yes. Use four slices of sturdy gluten-free bread and check that the feta and other packaged ingredients meet your needs. Gluten-free loaves differ in firmness, so toast the slices until dry at the surface before topping them. Handle them gently, since some varieties are more likely to break under a generous filling.
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