Hummus Spinach Spanakopita
Recipe type: Main Dish
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 9 servings
This Hummus Spinach Spanakopita is a meal all on its own but perfect when served with a side salad for balance!
  • 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
  1. Preheat oven to 350F.
  2. 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.
  3. 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.
  4. Cut into nine even squares BEFORE baking - if you don't, it'll be impossible to cut the delicate sheets without destroying them.
  5. Bake for one hour to an hour and 25 minutes, until completely golden brown. Let cool for 10 minutes before serving.
Recipe by Cooking with Books at