I love to play around and shake things up a bit. And more often than not, we all think of a bundt pan as being used for something sweet. This time around I decided to use it for something savory. This Spinach & Feta Bundt could honestly fit into any meal space; breakfast, brunch, lunch, or dinner. And let me just say that this thing is absolutely bursting with flavor. It’s honestly one of the most delicious things I’ve eaten in a good long while.

It’s light, but still filling and has a richness to it with the feta cheese but also the lemon in there to cut through it. It’s really good stuff and it’s absolutely perfect for these few months of Spring. There’s just so much going on here that the only thing you’d really want to serve it with would maybe be a simple soup such as tomato soup!

The original idea for this bundt looked pretty good. Sort of like a bundt version of a spanakopita, but I really wanted to put a healhified twist on it by swapping out the feta with a reduced fat version and using a whole lot less butter too! Other than that, it’s pretty much the very same.

I can’t say enough how much I love to get to use phyllo dough too. It’s a lighter way to get a crust on something, while also still getting some flaky goodness.

Spinach & Feta Bundt

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 50 MinInactive time: 15 MinTotal time: 1 H & 20 M

This savory spinach and egg filled bundt is herbaceous and absolutely full of flavor! Easy to make and perfect for serving with a simple soup.

Ingredients

5 Oz. Baby Spinach
2 Onions, Diced
6 Garlic Cloves, Minced
1/2 Tsp. Chili Flakes
1 Lemon, Zested
1 Tsp. Salt
1/2 Tsp. White Pepper
Bunch Fresh Dill
Bunch Fresh Parsley
3 Whole Large Eggs
6 Oz. Reduced Fat Feta
4 Tbsp. Melted Butter
1 Tbsp. Sesame Seeds
10 Sheets Phyllo Pastry Dough

Instructions

Lightly coat the inside of a large skillet with non-stick cooking spray and add in the 5 Oz. spinach. Cook over medium-high heat until wilted.
Set the spinach aside and loosely chop it.
Lightly coat the inside of the skillet again. Add in the 2 Onions and 6 Garlic Cloves. Cook for a couple of minutes or until the onion is tender.
Add in the 1/2 Tsp. Chili Flakes, 1 Lemon, Zested, 1 Tsp. Salt, and 1/2 Tsp. White Pepper and cook for another minute or two.
Stir in the chopped Bunch Fresh Dill and the chopped Bunch Fresh Parsley. Cook until wilted.
Add the cook and chopped spinach back in and stir to combine.
Set aside to cool for 15-20 minutes to cool before stirring in the 3 Whole Large Eggs, and 6 Oz. Reduced Fat Feta.
Preheat the oven to 400 degrees F. and lightly coat the inside of a bundt pan with non-stick baking spray and sprinkle with the 1 Tbsp. sesame seeds.
Lay the 10 sheets of phyllo dough in the bundt pan to leave enough room for some over hang of each sheet.
Brush the dough with about half of the butter.
Transfer the spinach and herb mixture to the bundt pan.
Fold the overhang of dough over the spinach mixture and brush with the remaining butter.
Place the pan in the oven to bake for about 40 minutes or until the dough is browned.
Remove from the oven carefully turn out onto a baking sheet.
Bake for another 10 minutes or so.
Once done, remove from the oven and cool slightly before enjoying!

Nutrition Facts

Calories

270.52

Fat (grams)

17.91

Sat. Fat (grams)

9.79

Carbs (grams)

19.1

Fiber (grams)

1.89

Net carbs

17.22

Sugar (grams)

2.23

Protein (grams)

9.85

Sodium (milligrams)

731.67

Cholesterol (grams)

103.27

Nutritional Claims: Sugar Conscious • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free •Celery Free • Mustard Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher