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.

Step-by-Step Photos: