Chef's Tip
For the crispiest za'atar bread, preheat a pizza stone in your oven for at least 30 minutes before baking. If you don't have a stone, an inverted baking sheet works well too. Brush the dough with olive oil just before adding the za'atar to help the spice blend adhere properly.
Instructions
- For the za'atar bread: In a large bowl, combine yeast, sugar, and warm water. Let stand until foamy, about 5-10 minutes.
- Add 2 tablespoons olive oil, salt, and flour. Mix until a shaggy dough forms. Turn onto a floured surface and knead until smooth and elastic, about 5-7 minutes.
- Place dough in an oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, make the dip: Bring a large pot of salted water to a boil. Add kale and blanch for 2 minutes. Add spinach and blanch for 30 seconds more.
- Drain greens and rinse under cold water. Squeeze out excess moisture and roughly chop.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add scallions and garlic, cooking until softened, about 2 minutes.
- In a large bowl, combine greens, scallion mixture, ricotta, feta, eggs, dill, lemon zest, lemon juice, nutmeg, green chile, and black pepper. Mix well.
- Transfer mixture to a 2-quart baking dish. Bake at 375°F until set and golden on top, about 25-30 minutes.
- For the dill oil: Blanch 1/4 cup dill in boiling water for 10 seconds. Immediately plunge into ice water, then pat dry.
- Blend dill with 1/4 cup olive oil until smooth. Strain through a fine-mesh sieve.
- To finish the bread: Preheat oven to 450°F. Divide dough into 4 equal pieces and roll each into an oval shape, about 1/4 inch thick.
- Brush each piece with olive oil and sprinkle generously with za'atar. Bake on a preheated stone or inverted baking sheet until puffed and golden, about 8-10 minutes.
- Serve warm dip drizzled with dill oil and topped with toasted pine nuts. Cut za'atar bread into wedges for dipping.
Plating
Spoon the warm kale spanakopita dip into a shallow serving bowl, creating swirls and valleys on the surface. Drizzle with the vibrant green dill oil, allowing it to pool in the valleys. Scatter toasted pine nuts over the top. Arrange warm za'atar bread wedges around the dip or in a separate basket lined with a cloth napkin. Garnish with a small sprig of fresh dill and a light sprinkle of additional za'atar.
Storage & Reheating
The za'atar bread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes before serving. The dip can be refrigerated for up to 3 days; reheat in a 350°F oven until warmed through, about 15-20 minutes. The dill oil can be refrigerated for up to 5 days; bring to room temperature before using.
About This Recipe
This Za'atar Bread with Kale Spanakopita Dip draws inspiration from Oleana's creative approach to Mediterranean appetizers. The za'atar-spiced bread pays homage to Lebanese and Syrian traditions, while the spanakopita dip reimagines the classic Greek phyllo pie in a more approachable form. The addition of kale brings a modern, nutritious twist to the traditional spinach filling, while the aromatic dill oil and spicy green chile elevate the dish with bright, fresh flavors.