Greek spinach and feta pie deconstructed. This hummus has all the traditional flavors of spanakopita, just turned into a creamy dip! With savory spinach, salty feta, herbaceous dill and mini fillo cups for scooping, this spanakopita hummus is a healthier way to enjoy Greek spinach pie!
Hi-ya, friends! How’s the week treating you? Luckily for those of us in the US or Canada this week is a short week, thanks to our previous extended holiday weekend!
Can I get a hallelujah?
Don’t you just love holiday weekends!? They are like a gift that keeps on giving.
Anyways, can we talk about football season for 7.69 seconds? I’m going to imagine I just saw you shake your head ‘yes’.
I LOVE football season. But like a lot of foodies out there, I don’t necessarily love it for the actual game. Now, don’t get me wrong, I love watching my teams play*… ESPECIALLY when they win. Duh. But, watching all the other teams out there? Yawn fest.
So what happens when my teams aren’t gracing the big screen? FOOD. It comes to my rescue.
Football food is the bomb 💣, right?! Cheesy confections, bite sized carb-a-licious goodies, sticky glazed wings, jam packed sliders and crispy, fried little morsels of yum… football food can be EPIC.
But, it can also be seriously greasy and fattening.
Waaaaait. Before you judge or skinny-shame me, I’ve never met a calorie laden food I don’t like. And, it’s not like I refrain myself from partaking in all the football food glory, I just also like to have something on the healthier side at my game day grub-a-thons.
So today, skinny-ed up eats is exactly what I’m sharing.
*In case you are a nosy Nancy my teams are FSU and UGA for college. Jacksonville Jaguars and Carolina Panthers for NFL.
Spanakopita happens to be one of my favorite appetizers.
Please tell me you have had it before, or at least heard of it? A quick 411 in case you haven’t, spanakopita is simply a Greek spinach and feta pie wrapped up in phyllo dough.
It is flaky and outrageously delicious, but they also happen to not be the heathiest food on the planet. So I decided to deconstruct those fabulous pies and give them a healthy makeover. And this is what I came up with.
Drum roll please…
Spanakopita Flavored Hummus
You guuuuuuuuuuys! If you like spanakopita and hummus, this flavor will be your new jam. Even if you don’t like spanakopita or hummus, this dip will STILL be your new jam.
How do I know this? Because, Boy. He claims he hates hummus and he was still all up in this dip. Elbows deep I tell ya.
Not that I blame him.
This hummus is super creamy-dreamy with notes of savory spinach, salty feta and herbaceous dill, a touch of tart lemon and healthy dose of crunchy, toasted pine nuts for good measure. Served with mini, buttery, flaky fillo cups for scooping, this hummus is the BEST kind of spanakopita imposter.
Move over Greek spinach pie, there’s a velvety, new version in town. And this one happens to be EASIER than pie AND may shrink your waistline.
Now you can have your
cake pie and your skinny jeans too! This totally deserves a high five. ✋
- Are you guys cooking your own chickpeas yet? I’ve talked about how easy it is before here and here, but in case you have yet to try it, please do! The slow cooker does ALL the work for you. I included instructions in the recipe below.
- In case you aren’t a planner or simply decide you need this dip STAT, you can forget what I said up there ⬆️ in note one and use canned chickpeas. 2 (15 ounce) cans or 3 cups of cooked chickpeas is the equivalent of 1 cup of dried chickpeas.
- The recipe calls for blanched and dried spinach leaves. This step is easy-peasy. Simply add the spinach leaves to a large pot of boiling water and cook for 1 minute. Remove the spinach with a slotted spoon to an ice water bath to prevent it from cooking further and then drain it well. I recommend using a clean tea towel or paper towels to wring out the water completely.
- The recipe also calls for toasted pine nuts. Toasting is optional, but highly recommended since it brings out the flavor and texture. To toast your pine nuts, simply place them in a dry skillet over medium heat and cook, stirring frequently, until they are golden brown. Make sure you keep an eye on them because they will go from golden brown and delicious to burned pretty quickly.
- I like my hummus to have a thicker consistency, so I slowly add in about 6-8 tablespoons of the chickpea cooking liquid. For a thinner hummus, add more chickpea cooking liquid, one tablespoon at a time, until desired consistency is achieved. If you didn’t cook you own chickpeas, you can either add the chickpea liquid from the can, water or olive oil as a substitute.
Add this Spanakopita flavored hummus to your next football food line up. Both your taste buds AND your waistline will thank you. Until next week friends, cheers – football, food and weekends.
- 1 Cup Dried Chickpeas*
- ½ Yellow Onion – root left intact and peeled
- 2 Cloves of Garlic - peeled
- ½ Cup Pine Nuts - toasted*, plus more for garnish
- 2 TBS Tahini
- 1 Lemon – Juiced (about 2 TBS)
- 5 Cups Baby Spinach Leaves (about 4 ½ ounces) – blanched and drained*
- 4 ounces Feta – cubed or crumbled, plus more for garnishing
- ¼ Cup Parmesan Cheese – grated
- ⅓ Cup Fresh Dill – chopped and lightly packed, plus more for garnish
- ¼ tsp Dried Thyme
- ¼ tsp Nutmeg
- 2 TBS Extra Virgin Olive Oil
- Kosher Salt and Pepper
- Fillo Cups, for serving
- Cook the chickpeas (DO NOT SOAK): Place the dried chickpeas in a slow cooker. Add 32 ounces of water (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours. Drain, reserving 1 cup of the cooking liquid. Discard onion.
- Transfer the cooked chickpeas to a large clean kitchen towel or paper towels, and dry, massaging the chickpeas gently to remove their skin.
- Make the Hummus: Transfer chickpeas to the bowl of a food processor. Add cloves of garlic, pine nuts, 1 tablespoon of chickpea cooking liquid*, scant ½ teaspoon salt and a pinch of pepper. Process until chickpeas resemble wet sand, about 2 minutes, stopping to scrape down the sides of bowl as needed.
- Add the remaining hummus ingredients, except the olive oil. Process to combine, about 1 minute, again stopping to scrape down the sides of the bowl as needed. With the processor running, slowly stream in olive oil and then slowly stream in the chickpea cooking liquid, 1 tablespoon at a time until desired consistency is achieved. Taste and adjust for seasoning with salt and pepper.
- Serve: Transfer to serving bowl and garnish with pine nuts, dill and feta. Serve with fillo cups for dipping. Enjoy!
*You can substitute 3 cups cooked chickpeas or 2 (15 oz.) cans, drained reserving liquid and rinsed.
*To blanch spinach: Bring a large pot of water to a boil. Add spinach and cook for 1 minute. Use a slotted spoon to transfer the spinach to a bowl filled with ice water to stop spinach from cooking further. Drain well using a colander and paper towels or a tea towel to wring dry.
*To toast pine nuts: Place pine nuts in a dry skillet over medium-low heat. Stir frequently and cook until golden brown, about 4-7 minutes. Remove from heat and transfer to a paper plate to cool.
*I used about 7 tablespoons of chickpea cooking liquid.
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