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Recipe: Spanakopita (Feta & Spinach)

Being of Mediterranean descent, these delicious apps were a regular in my household. Finding ways to add vegetables to your meals can get redundant, so branching out and trying foods from different cultures can add a bit of pizzaz to your day. These Greek-inspired delights are one of my favorites, and they fit into my 5-ingredient max requirement. Unlike frozen, store-bought Spanakopitas, this recipe is four simple ingredients (not 15+ like most frozen options), and free of extra butter and unwanted processed oils. Simple, delicious, and keeps great for a week in the fridge!


  • Feta Cheese (1 cup, crumbled)
  • Spinach (thawed and drained, 1/2 cup)
  • Extra Virgin Olive Oil (1 tbsp)
  • Phyllo Dough (1 package, defrosted)


  1. Preheat oven to 375 degrees Fahrenheit
  2. Mix crumbled feta cheese and thawed spinach in a medium bowl until full combined
  3. Add Olive Oil
  4. Cut phyllo dough sheets into long rectangular pieces (I usually cut the large sheets into 3 long sections)
  5. With a tablespoon, scoop spinach and feta mix into the bottom corner of your 2 sheets of phyllo dough
  6. Fold and cover mixture with the dough in the shape of a triangle, and continue to fold upwards, keeping the triangular shape. Alternatively, you can simply roll the dough upwards into a cylinder. Lay flat on a baking tray.
  7. Brush the top of your masterpiece with Olive Oil.
  8. Repeat the previous steps with remaining feta/spinach mixture.
  9. Bake for 20-25 minutes until dough turns golden brown.
  10. ENJOY!


Looking for an extra serving of vegetables? Dice some peppers/onions and add to the mix for a pop of extra flavor and nutrition! 

Looking to save even more time? Lay phyllo dough in full uncut sheets in a baking pan and spread feta/spinach mixture evenly over top. Lay another set of phyllo sheets on top (like a lasagna) and bake. Cut into squares after it bakes and enjoy!


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