Spanakopita Hummus
Servings 8, Total time 45 minutes
Experience the best of both worlds with this delightful dish that combines the traditional flavors of Spanakopita—spinach and feta pie—with creamy hummus. Introducing Spanakopita hummus, a deconstructed version of Spanakopita transformed into a healthy and delicious dip. It is served drizzled with Zhoug, a spicy cilantro sauce, topped with slivers of feta cheese, and accompanied by crispy phyllo chips for digging.
For the topping:
5 sheets of phyllo dough
2 tbsp butter
Handful of baby spinach leaves
½ cup crumbled feta or slivers
For the zhoug sauce:
2 cups packed cilantro
½ cup scallions (white and tender green parts)
2 jalapenos, diced
½ tsp sea salt
½ tsp red pepper flakes
¼ tsp cardamom
2 clove garlic
½ cup olive oil
For the hummus:
4 cups packed baby spinach, plus extra for serving
1 cup yellow onion, chopped
2 cups cooked chickpeas
⅓ cup tahini1 lemon zested and juiced lemon juice
3 cloves of garlic
½ tsp sea salt
1 tsp black pepper
½ tsp red chili pepper flakes
5 tbsp extra virgin olive oil, divided
Steps:
Preheat the oven to 350°F (175°C)
Brush a sheet of phyllo pastry with melted butter. Place another sheet on top and repeat the process, ensuring the sheets adhere to the butter.
Cut the layered phyllo into strips and bake in the oven for about 10 minutes or until golden brown. Once baked, break the phyllo into crisps and store them in an airtight container until ready to use.
For the zhoug, combine cilantro, scallions, olive oil, lemon juice, red pepper flakes, garlic, cardamom, and salt in a blender. Taste and adjust the seasoning as needed. Keep chilled until ready to use.
For the hummus, start by sauteing the spinach. Heat a small skillet over medium heat and add 2 tablespoons of olive oil. Add the onions, black pepper, salt, and garlic when the oil is hot but not smoking. Cook until the onions are soft, then continue cooking until they turn golden in color. Stir in the fresh spinach and cook just until it wilts.
Drain the chickpeas and reserve the aquafaba (chickpea water) to prepare the hummus. Combine the sautéed onions, wilted spinach, chickpeas, and tahini in a food processor. Blend until smooth, gradually adding 3 tablespoons of olive oil and any remaining ingredients until you achieve a thick and soft consistency.
Spoon the hummus into a serving bowl. Top with the phyllo crisps, feta cheese slivers, and a drizzle of zhoug. Enjoy!
Make Ahead:
If you're preparing this for a special gathering or event, you can make the phyllo, zhoug, and hummus up to three days in advance and assemble them on the day you serve. You can also prepare them in stages in your free time each day leading up to your event.
The leftover zhoug pairs beautifully with grilled steak, chicken, or grilled vegetables.