This post brought to you by Sabra Dipping Co, LLC.. All opinions are 100% mine.
Whenever I work with Sabra, my creativity soars. It pushes me to think outside the hummus container and create some amazing recipes, like this take on the classic Greek Spanakopita by folding in my favorite Roasted Garlic Sabra Hummus. Give this recipe a try – you’ll be amazed at the flavor!
One of my favorite things to make are savory dishes. Although my culinary background is in baking and pastry, my real love is in the savory confections. Basically, anything that has to do with a base of a pastry dough but with some salty, savory fillings, those are the things I love. Think calzones, quiches, and this spinach pie, the classic Greek Spanakopita. When the baking and culinary worlds collide, it creates recipes that I fall in love with, hard. Thus, I beg you to make this recipe – you and your family will thank me.
You can use any type of Sabra hummus, but my favorite one to use in this recipe is the Roasted Garlic Hummus. The garlic adds the perfect flavor to this, pairing well with the spinach and ricotta cheese, both ingredients that need a boost from the flavor aisle. The finely roasted fresh garlic makes this variety a fantastic one – but you can surely use whichever kind you’ve got at home, just make sure to stir it together before folding it into the filling!
A fantastic recipe to make and eat before the holidays – it keeps well for up to 5 days in the refrigerator, as long as you reheat it in the oven and not the microwave before consuming (the microwave makes the layers soggy and soft, not delicate and crisp as you want them to be). Traditionally served alongside cubes of Greek cheese like feta, it’s also great whens served along a salad of greens, cucumbers, and tomatoes. Or maybe add this to your Thanksgiving menu this year? It’s a great dish to serve as a side dish along your traditional menu. And be sure to Like Sabra on Facebook for updates on new products and creative recipe ideas!
Hummus Spinach Spanakopita
- 20 ounces frozen spinach defrosted
- 10 ounces roasted garlic Sabra Hummus
- 1 cup whole fat ricotta
- 1 teaspoon z'atar
- 1 teaspoon kosher salt
- 1 teaspoon red pepper chili flakes
- pinch of freshly grated nutmeg
- 1 large egg whisked
- ½ phyllo sheets packet thawed
- 1 stick unsalted butter melted
- Preheat oven to 350F.
- To make filling: squeeze the thawed spinach through a strainer to remove excess water and place in a large bowl. Fold in the hummus, ricotta, spices, and egg. Mix until well combined and set aside.
- To assemble: start by brushing melted butter on the bottom and sides of an 8 by 8 inch pan. Layer a sheet of phyllo dough and brush with more butter, repeating this step about 10-12 times until you get a good base. Place the filling on the buttered sheets evenly. Keep layering phyllo sheets brushed with butter until you reach the top of the pan.
- Cut into nine even squares BEFORE baking - if you don't, it'll be impossible to cut the delicate sheets without destroying them.
- Bake for one hour to an hour and 25 minutes, until completely golden brown. Let cool for 10 minutes before serving.