Step 1

Transfer 2 tablespoons liquid from chickpea can to a large bowl. Rinse the chickpeas and add them to the bowl. Add 1 tablespoon oil, 1 tablespoon za'atar, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt; mash until smooth. Transfer into a 9-inch pie pan and spread into an even layer.

Step 2

Mix cream cheese, labneh, lemon juice and the remaining 1/8 teaspoon each pepper and salt in a small bowl until smooth. Spread over the chickpea layer.

Step 3

Sprinkle spinach and onion in an even layer over the cream cheese layer. Sprinkle with feta. Sprinkle with olives, mint and the remaining 1/2 teaspoon za'atar. Drizzle with the remaining 1 tablespoon oil.