This cauliflower spanakopita melt is a dream come true!
Chopped roasted cauliflower brings a healthy, veggie-packed twist.
Antioxidant-rich cauliflower and spinach get a flavor upgrade from earthy garlic, herby dill and sweet shallots.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Keep reading for our expert tips, including how to ensure everything cooks evenly.
Roast until browned, 15 to 20 minutes.
Let cool for 5 minutes.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Finely chop the cauliflower; transfer to a medium bowl.
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add 14 cup shallots; cook, stirring often, until softened, about 1 minute.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Add 8 cups spinach in batches; cook, stirring often, until wilted, 3 to 4 minutes.
Wipe the skillet clean.
Gently press the spinach to remove excess liquid, patting dry with paper towels if needed.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Add 34 cup feta, the spinach mixture and 14 teaspoon salt to the cauliflower; stir to combine.
Heat 1 teaspoon oil in the skillet over medium heat.
Adjust heat as needed to prevent the bread from burning.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Repeat the process with the remaining 112 teaspoons oil and 2 sandwiches.
Frequently Asked Questions
Store any leftover sandwiches in an airtight container in the refrigerator.
Reheat in a skillet over medium-low heat, which will help crisp up the bread.
This sandwich would be great paired with a green salad or soup.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
